Mushroom Pot Pies

A vegetarian take on a wonderfully homey, satisfying staple. Brushing the underside of the dough with egg wash for this recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.  Dough can be made 3 days ahead; keep chilled.  For wine pairing: serve with a fruit forward lighter bodied red such as a Barbera from Italy. Serves 8.

INGREDIENTS FOR DOUGH

• 2 ¼ cups unbleached all-purpose flour

• 1 ½ teaspoon kosher salt

• 1 large organic egg, beaten lightly

• ½ cup (1 stick) chilled organic butter, cut into pieces

• 1 tablespoon distilled white vinegar

INGREDIENTS FOR MUSHROOM GRAVY

• 2 tablespoons extra virgin olive oil (EVOO)

• 5 tablespoons organic butter, divided

• 1 medium onion, chopped

• 1 tablespoon tomato paste

• 1-pound button or cremini mushrooms, trimmed & quartered

• ½ cup dry sherry

• 4 cups organic vegetable stock

• ¼ cup dried porcini mushrooms

• 3 tablespoons unbleached all-purpose flour

INGREDIENTS FOR POT PIES

• ½ fennel bulb, chopped

• 1 cup red pearl onions, peeled

• 3 tablespoons organic butter, divided

• Kosher salt

• Freshly ground butter

• 2 sprigs fresh thyme

• 8 ounces oyster or maitake mushrooms

• 1 large organic egg

• Flaky sea salt

PREPARATION FOR DOUGH

1. In a large bowl, whisk flour and salt. Work in butter with your fingers until only pea-size pieces remain.

2. Combine egg, vinegar and 1/3cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.

3. Turn out dough onto a floured surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.

PREPARATION FOR MUSHROOM GRAVY

1. Heat EVOO and 2 tablespoons butter in a medium saucepan over medium.

2. Cook onion, stirring occasionally, until very soft, about 10-12 minutes.

3. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute.

4. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes.

5. Add sherry and cook until almost completely evaporated, about 5 minutes.

6. Add broth and porcini mushrooms.  Bring to a simmer and cook until reduced by half, about 1 hour.  Strain mushroom broth through a fine-mess sieve into a medium bowl, pressing down on solids; discard solids.

7. Heat remaining 3 tablespoons of butter in a large saucepan over medium.

8. Make a roux- whisk flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes.

9. Whisk vigorously to prevent lumps, add mushroom broth and increase heat to medium-high.  Bring to a simmer and cook 1 minute.  Remove from heat.

ASSEMBLY

1. Preheat oven to 425°F.

2. Combine fennel, onions, 1 tablespoon of butter, and 1 cup water in a small saucepan; season with kosher slate and pepper.

3. Bring to a boil over medium-high, cover, and reduce heat.

4. Simmer until fennel and onions are crisp-tender, about 5-8 minutes.  Uncover; cook until liquid evaporates, 15-18 minutes.  Let cool.

5. Heat remaining 2 tablespoons butter in a large skillet over medium.  

6. Cook thyme sprigs and mushrooms, tossing occasionally, until mushroom are browned and tender, about 6-8 minutes.

7. Let cool; remove thyme sprigs.

8. Divide fennel mixture and mushrooms among ramekins.  Spoon gravy over top.

9. Divide dough in half.  Working with one at a time, roll out to ¼ inch thick.

10. Cut out 2 rounds about ½ inch wider than the diameter of the ramekins.  Gather up scraps, reroll, and cut out 2 more rounds.

11. Whisk egg, a pinch of salt, and teaspoon of water in a small bowl.

12. Brush dough with egg wash; place over ramekins, brushed side down.  Press firmly around sides to adhere.

13. Brush tops of dough with egg wash; sprinkle with thyme leaves and flake sea salt.

14. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, about 25-35 minutes.