Portobello Pot Pie Tasty Recipes

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Portobello Pot Pie

"Flavorful vegetarian pot pie with a mushroom gravy and portabello chew filling."

Ingredients :

2 (9 inch) unbaked pie crusts
6 small red potatoes
3 tablespoons olive oil
1 cup sliced onion
1 cup thinly sliced clean shiitake mushrooms
3 half of cups water
1/four cup tamari or soy sauce
5 tablespoons rice flour
2 portobello mushroom caps, reduce into chew size portions
1 teaspoon dried thyme
2 teaspoons dried sage
2 stalks celery, chopped
1 carrot, cubed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat the oven to 350 degrees F (175 ranges C). Press one of the pie crusts into and up the perimeters of a nine inch pie plate.
Bring a saucepan of water to a boil. Add potatoes, and cook till gentle, 10 to15 mins. Drain, and cut into cubes. Set aside.
Heat 1 tablespoon of olive oil in a huge saucepan over low heat. Add onion and shiitake mushrooms, cowl, and allow the mushrooms sweat for approximately 7 mins, stirring on occasion. Pour within the water and tamari, and convey to a boil. Whisk in rice flour, stirring till there aren't any lumps. Allow to simmer.
Heat closing olive oil in a huge skillet over medium-high warmth. Add portobello pieces, and saute in short until mushrooms are browned on the out of doors. Add mushrooms to the gravy combination at the side of the carrots, celery and potatoes. Simmer for about 10 minutes, stirring every now and then. Season with thyme and sage. Pour the aggregate into the organized crust. Cover with the alternative pie crust, and crimp edges to seal. Make a few slits within the pinnacle crust to vent steam.
Bake for 40 mins inside the preheated oven, till crust is golden brown.

Notes :

I use this veggie pot pie crust recipe.

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