MUSHROOM AND LENTIL POT PIE WITH GOUDA BISCUIT TOPPING
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
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.
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Joe Guerra
[email protected]Comfort food at its best!
Fugita General
[email protected]I made this for a dinner party and it was a huge hit. Everyone raved about the flavors and the presentation. I'll definitely be making this again.
Rohan Hasan
[email protected]10/10 would recommend!
Bob Henry
[email protected]I'm always looking for new vegetarian recipes and this one caught my eye. I'm so glad I tried it! The flavors are amazing and the biscuit topping is to die for. I highly recommend this recipe.
Jessica Hudak
[email protected]This is now my go-to pot pie recipe.
Sisay Abera
[email protected]I followed the recipe exactly and it turned out perfectly. The only thing I would change is to add a bit more salt to the filling. Other than that, it was delicious!
Trust Katongo
[email protected]Great recipe for a cold winter night.
Nixon Nwaukwa
[email protected]I'm not a huge fan of lentils, but I really enjoyed this dish. The lentils were cooked perfectly and the flavors were well-balanced. I'll definitely be making this again.
kajal koirala
[email protected]Easy to make and oh so tasty!
olatokunbo akonkeade
[email protected]I was skeptical about the lentil crust, but it turned out to be delicious and flaky. The filling was hearty and flavorful. My family loved it!
Lavin Wanjiru
[email protected]5 stars!
Azizullah soomro
[email protected]The combination of lentils, mushrooms, and Gouda cheese is pure magic. The biscuit topping is the perfect finishing touch.
Manaos De Uva
[email protected]Flavorful and comforting!