Mushroom Pot Pie
Happy Pie Day everyone!! As usual, I had no idea what day today was until a couple hours after I woke UP this morning, so this post is coming to you fresh out of the oven. Sometimes that is the best I can do!
These were really easy, and really filling and delicious. They would be perfect to put together as a vegetarian option for a meatless Monday, or you could toss in some ground beef or steak as well if you need meat in your main dish.
Mushroom Pot Pie
Meat-free mushroom pot pie! This biscuit crust is easy and delicious, and even the meat-lovers among you won't miss the meat in this flavorful filling.
Ingredients
Filling:
- 3 tablespoons salted butter
- 3 cups chopped mushrooms
- 1/2 cup diced onions
- 3 cups frozen hashbrowns
- 1 cup frozen peas and carrots
- 1/2 cup dry marsala wine
- 1 cup water
- 1 tablespoon vegetable Better Than Bouillon
- 1/2 tsp Worchestershire Sauce
- 1/4 teaspoon ground thyme
- 1/8 teaspoon ground pepper
- 1/4 teaspoon salt
Topping:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons butter
- 1 tablespoon chopped green onions
- 1/4 teaspoon dried basil
- 1/2 beaten egg
- 1/4 cup + 2 Tablespoons 2% milk
- 6 tablespoons SACO buttermilk powder
Instructions
- Preheat oven to 400 degrees.
- Melt 3 TBSP butter in a medium saute pan. Add onions, and cook over medium heat for 3 minutes, stirring frequently. Add mushrooms, and cook over medium heat for 5 minutes, or until lightly browned. Add potatoes, and cook stirring frequently, for an additional 4-5 minutes. Create a hole in the center of the mixture, and add the frozen peas and carrots, and the marsala, water, worchestershire, and vegetable base. Stir, and cook over medium-low heat until the sauce has thickened slightly. If necessary, you can add a small amount of flour/water slurry to tighten it up. I didn't need this. Add seasonings, stir, and set aside.
- Prepare your biscuit topping by mixing the flour, baking soda, baking powder, buttermilk powder, and salt in a bowl. Mix in the butter by hand, until the mixture is slightly crumbly. Stir in green onions and basil. Gently mix in the beaten egg and milk. Scoop biscuit mixture out onto a floured surface and knead a few times. Divide dough into 4 equal parts, and taking one part form a small circle that fits on top of your ramekin. Repeat with remaining 3 dough portions.
- Prepare ramekins by spraying with cooking spray. Spoon 1/4 of the mushroom mixture into ramekin, and place biscuit disc on top, making sure not to have any overhang. Repeat with remaining mixture and dough. Bake at 400 degrees for 10-15 minutes, or until the biscuits are puffed up and lightly golden brown.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 812Total Fat: 46gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 70mgSodium: 2081mgCarbohydrates: 88gFiber: 10gSugar: 13gProtein: 16g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
As always…
Thank You for looking! I LOVE comments. Use the comment form below to interact, or if you like what you see, and want to see more, please feel free to jump on over to my Facebook page and like me there. I post teasers for upcoming recipes, answer any and all of your questions, and every recipe from here gets linked to there as well.
Click through my amazon banner below to help support my site! I receive a small portion of the sales price, and you receive awesome product backed by Amazon!
If you are a Pinterest fanatic like I am, you could also drop by and follow me there, and pinning my images is always appreciated!
Find me on Instagram!
Thanks for dropping by! Hope to see you again soon!
~Nicole~
{This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own, and based on my own experiences.}
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Lori
Saturday 15th of March 2014
Yummm!
spabettie
Saturday 15th of March 2014
Mmm, happy Pi Day! ;) this recipe looks SO GOOD... I love the biscuit topping!