Best 2 Portobello Pot Pie Recipes
Indulge in the hearty and flavorful Portobello Pot Pie, a delectable dish that combines savory portobello mushrooms, a creamy sauce, and a flaky crust. This vegetarian pot pie offers a unique twist on the classic comfort food, showcasing the earthy flavors of portobello mushrooms.
In this article, we'll guide you through three variations of the Portobello Pot Pie: a classic version, a vegan option, and a gluten-free alternative. Each recipe offers a unique culinary experience, catering to different dietary preferences and allergies. Whether you're a vegetarian seeking a satisfying main course, a vegan looking for a hearty and flavorful meal, or someone with gluten sensitivities, we've got you covered.
1. Classic Portobello Pot Pie: This traditional recipe features tender portobello mushrooms simmered in a creamy sauce, enveloped in a golden-brown crust. The rich and savory flavors of the mushrooms blend seamlessly with the creamy sauce, creating a comforting and satisfying dish.
2. Vegan Portobello Pot Pie: For those following a vegan lifestyle, this recipe offers a delicious plant-based alternative. The creamy sauce is made with almond milk and nutritional yeast, providing a rich and flavorful base for the portobello mushrooms. The flaky crust is also made with vegan ingredients, ensuring a satisfying and compassionate meal.
3. Gluten-Free Portobello Pot Pie: This recipe caters to individuals with gluten sensitivities or those who prefer a gluten-free diet. The crust is made with a combination of almond flour and tapioca flour, resulting in a crispy and flaky texture. The creamy sauce is also thickened with cornstarch instead of flour, ensuring a gluten-free experience.
So, gather your ingredients and embark on a culinary journey with our Portobello Pot Pie recipes. Whether you're a seasoned cook or a beginner in the kitchen, these recipes are designed to guide you through the process and create a delicious and satisfying meal.
PORTOBELLO POT PIE
A friend of mine who is a vegetarian forwarded this recipe to me. I have tried her other recipes and they are fantastic so I'm sure this one is too.
Provided by Candace Michelle 2
Categories Pot Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Press one of the pie crusts into and up the sides of a 9 inch pie plate.
- Bring a saucepan of water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain and cut into cubes. Set aside.
- Heat 1 tbsp of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and soy sauce and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
- Heat remaining olive oil in a large skillet over medium-high heat. Add Portobello pieces, and sauté briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
- Bake for 40 minutes or until crust is golden brown.
PORTOBELLO POT PIE
Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling.
Provided by JOHN DAILEY
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
- Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
- Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
- Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
- Bake for 40 minutes in the preheated oven, until crust is golden brown.
Nutrition Facts : Calories 418 calories, Carbohydrate 51.9 g, Fat 20.4 g, Fiber 5.5 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 763.2 mg, Sugar 3.6 g
Tips:
- For a crispy crust, brush the tops of the portobello mushrooms with olive oil before baking.
- If you don't have a large enough skillet to cook all of the vegetables at once, cook them in batches.
- To make sure the filling is cooked through, simmer it for at least 15 minutes before adding it to the portobello mushrooms.
- If you don't have any fresh thyme, you can use 1/2 teaspoon of dried thyme instead.
- Serve the pot pies immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
Portobello pot pie is a delicious and hearty meal that's perfect for a weeknight dinner. It's easy to make and can be tailored to your own tastes. With its crispy crust, flavorful filling, and gooey cheese, this dish is sure to be a hit with everyone at the table.
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