Mushroom Pot Pie
Yield: 6-8 Servings
2 Sheets Puff Pastry, Room Temperature
1 Lb. Chanterelle or Cremini Mushrooms
1 Stalk Celery, Minced
1Tablespoon Olive Oil
3 Tablespoons Unsalted Butter, Divided
2 Tablespoons Flour
1 Cup Low Sodium Chicken Stock
2 Tablespoons Port Wine
1 Teaspoon Country French Seasoning
1/2 Cup Heavy Cream
1/4 Cup Minced Flat Leaf Parsley
½ Teaspoon Vanilla Bean Sea Salt
½ Teaspoon Ground White Peppercorns
If you're feeding a hungry crew, these individual pot pies are a perfect side dish to serve alongside beef or pork tenderloin. Or if you're hoping for something on the lighter side, they are perfect as a main course. Fresh, flavorful, and beautiful, these beauties make a real statement. And they are proof positive that you are an accomplished Home Chef.
Place olive oil and 1 tablespoon butter in a sauté pan; heat over medium heat until butter has melted. Add mushrooms and celery and sauté, stirring frequently, until celery is transparent and mushrooms have browned, releasing their juices.
Melt remaining butter in a separate pan placed over medium heat. Add flour, and stir to combine. Reduce heat to medium heat, and cook, stirring constantly, for 5 minutes until flour has cooked through and browned slightly. Add stock, wine, and seasonings. Stir to combine. Cover pan and simmer over medium heat for 15 minutes. Add cream and continue to cook for another 10 minutes until bubbly. Cool slightly.
Crack egg into a small dish and whisk until smooth. Add a little of the cooled cream mixture to temper the egg. Then add egg back into the cream mixture. Stir in sauteed mushrooms, celery and minced parsley. Season to taste with salt and pepper
Ladle mixture into individual ramekins. Roll pastry sheet to a thickness of 1/4". Cut into squares and place gently on top of each ramekin. Cut slits in the middle of each to allow steam to escape. Place ramekins on baking a sheet, and bake in preheated oven for 30-35 minutes until pastry has browned and filling is bubbling. Remove from oven and allow to cool for 10 minutes before serving.