Best 2 Mushroom And Lentil Pot Pies With Gouda Biscuit Topping Recipes

Indulge in a hearty and comforting culinary experience with our delectable Mushroom and Lentil Pot Pies topped with a golden Gouda biscuit crust. These individual pot pies are not only a feast for the senses but also a testament to the versatility and goodness of plant-based cooking. With a rich and flavorful filling featuring tender mushrooms, earthy lentils, aromatic herbs, and a creamy vegan bechamel sauce, each bite is a symphony of textures and flavors. The flaky and cheesy Gouda biscuit topping adds a delightful crunch and a touch of indulgence, making these pot pies an irresistible treat. Whether you're a vegetarian, vegan, or simply seeking a wholesome and satisfying meal, these Mushroom and Lentil Pot Pies with Gouda Biscuit Topping are guaranteed to tantalize your taste buds and warm your soul.

This article offers you a collection of recipes that caters to various dietary preferences and cooking styles. Delve into the classic Mushroom and Lentil Pot Pies with Gouda Biscuit Topping for a comforting and traditional experience. Discover the gluten-free alternative with our Lentil and Mushroom Pot Pies with a Quinoa Crust, perfect for those with celiac disease or gluten sensitivities. Indulge in the vegan delights of our Vegan Mushroom and Lentil Pot Pies topped with a flaky puff pastry crust, ensuring that everyone can enjoy this culinary delight. And for those who prefer a simpler and quicker option, our Mushroom and Lentil Skillet Pie offers a one-pan solution that doesn't compromise on flavor. With step-by-step instructions, helpful tips, and stunning photos, these recipes will guide you through the process of creating these delicious and wholesome pot pies that are sure to become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

MUSHROOM AND LENTIL POT PIE WITH GOUDA BISCUIT TOPPING

Mushroom and Lentil Pot Pie With Gouda Biscuit Topping image

From the November 2010 edition of Bon Appetit Magazine. The author says this is a vegetarian supper than even the most die-hard meat eaters will love. Perfect as a super-savory Thanksgiving main course for vegetarians.

Provided by Wish I Could Cook

Categories Pot Pie

Time 2h15m

Yield 4 pot pies, 4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup lentils
1 ounce dried porcini mushrooms
2 tablespoons olive oil, divided
6 ounces fresh mushrooms, sliced
1 medium onion, chopped
1 carrot, cut into 1/4 inch thick rounds
1 1/2 teaspoons dried sage
1/4 teaspoon dried thyme
1 garlic clove, minced
2 tablespoons flour
2 medium yukon gold potatoes, cut into 1/2 inch chunks
4 teaspoons soy sauce
1 tablespoon tomato paste
1 cup flour
2 tablespoons flour
6 tablespoons yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons chilled butter
1/2 cup buttermilk
3/4 cup packed coarsely grated gouda cheese (about 3 oz)

Steps:

Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside.
Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid.
Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 30 seconds. Reduce heat to medium low.
Mix flour into vegetables, cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce and tomato paste. Cover, simmer until potatoes are tender, stirring occasionally, 13-15 minutes. Add lentils. Season with salt and pepper.
Divide filling among four 2-cup oven-proof bowls.
Can be made 2-days ahead. Bring to room temperature before continuing.
Topping:.
Preheat oven to 400°F
Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
Add buttermilk and pulse until dough forms moist clumps.
Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk.
Set rounds atop filling. Top with cheese.
Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.

MUSHROOM AND LENTIL POT PIES WITH GOUDA BISCUIT TOPPING

MUSHROOM AND LENTIL POT PIES WITH GOUDA BISCUIT TOPPING image

Categories Vegetarian

Number Of Ingredients 23

Ingredients

Filling:
1/2 cup lentils
1/4 teaspoon salt
1 ounce dried porcini mushrooms
2 tablespoons olive oil, divided
6 ounces fresh mushrooms, sliced
1 medium onion, chopped
1 carrot, cut into 1/4-inch-thick rounds
1 1/2 teaspoons dried sage
1/4 teaspoon dried thyme
1 large garlic clove, minced
2 tablespoons all purpose flour
2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
4 teaspoons soy sauce
1 tablespoon tomato paste
Topping:
1 cup plus 2 tablespoons all purpose flour
6 tablespoons yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons chilled unsalted butter, diced
1/2 cup buttermilk
3/4 cup (packed) coarsely grated Gouda cheese about 3 ounces

Steps:

For filling: 1. Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside. 2. Pour 3 cups boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.) 3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Sauté 3 minutes. 4. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 30 seconds. 5. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. 6. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce, and tomato paste. 7. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. 8. Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing. For topping: 1. Preheat oven to 400°F. 2. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. 3. Add butter; pulse until mixture resembles coarse meal. 4. Add buttermilk; pulse until dough forms moist clumps. 5. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. 6. Set rounds atop filling; top with cheese. 7. Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.

Tips:

Mise en place: Before starting, gather and prepare all ingredients and equipment to ensure a smooth cooking process.
Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
Sautéing Vegetables: Sauté the mushrooms and lentils separately to enhance their flavors before combining them.
Seasoning: Season the filling generously with herbs, spices, and salt and pepper to taste.
Creamy Sauce: Make sure to stir in the cornstarch slurry gradually to avoid lumps in the sauce.
Rustic Biscuit Topping: Use a combination of all-purpose flour and whole wheat flour for a more flavorful and textured biscuit topping.
Baking: Bake the pot pies until the filling is bubbling and the biscuit topping is golden brown.

Conclusion:

The mushroom and lentil pot pies with gouda biscuit topping is a hearty, comforting, and flavorful dish perfect for a cozy meal. The combination of savory filling, creamy sauce, and flaky biscuit topping creates an irresistible dish that is sure to satisfy. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and can be customized to your preferences. So gather your ingredients, preheat your oven, and let's get baking!