Tuesday, December 11, 2012

mushroom pie. tasty tasty pie. for dinner.

i love pie. blackberry pie. pumpkin pie. apple pie. lemon pie. π.

and pot pie.

as a child, i loved winter evenings with chicken pot pie for dinner. and lo, i decided to give this canonically comforting dish a vegetarian spin.


i gathered some leek, some potato, some mushrooms, and two kinds of carrot.

i chopped a yellow and orange carrot, a handful of mushrooms, and a leek. i also parboiled some taters. i sauteed the leek and then added the veggies, and some parsley, gave them a whirl, and removed from heat.


then i made the gravy:
roughly 60ish grams butter (our sticks come in packets of 250g--i chopped it in half and half again)
4 tbsp flour
3/4 cup homemade roasted mushroom stock
1/4 cup milk
1/4 cup white wine

i made a gravy with the butter and flour and milk, then added the stock and wine. i used some herbs de provence as well.

i combined the gravy and veggies and prepped the crust. to be fair, this was more like a pot tart than a pot pie... ah bon. i rolled out the bottom crust, made sure the oven was warm, and let the gravy cool.

i added the top crust, complete with star cut-outs for a steam vent, and stuck it in the oven.

the pie was baked at 350/190 for roughly 50ish minutes. just perfect for the mister's arrival home. what we should have done was wait for the pie to cool before digging in. but we didnt. we sloppily served it into a bowl and called it dinner. gourmet? nope. but délicieux.


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