Chef Phillip Thomason
As the weather cools, a hearty, flaky pot pie makes for a comforting vegetarian entree. At Vintage Kitchen in Norfolk, Va., chef Phillip Thomason serves up a labor-saving deconstructed version, composed of a creamy mushroom filling topped with golden triangles of puff pastry and fresh herbs.
1 sheet puff pastry
2 oz. unsalted butter
1 oz. extra virgin olive oil
1 large shallot, sliced
1 lb. assorted varieties of mushrooms, roughly chopped
2 oz. Madeira wine
12 oz. heavy whipping cream
Sea salt, white pepper and freshly grated nutmeg, to taste
Fresh chives, basil, tarragon, parsley and dill, for garnish
1. Cut puff pastry into long triangles and refrigerate on parchment paper.
2. Preheat oven to 400 F. Brush puff pastry with egg wash and bake until golden and airy. Cool on rack.
3. In large skillet, melt butter and heat until browned; add oil. Stir in shallots and cook until caramelized.
4. Add mushrooms and continue cooking until mixture is golden brown.
5. Add Madeira wine to deglaze pan; reduce over medium-high heat until syrupy.
6. Add cream and continue to reduce until mixture coats back of spoon. Season with salt, pepper and nutmeg.
7. To serve, transfer mixture to individual bowls or ramekins; garnish with fresh herbs and puff pastry triangles.
Photo courtesy of The Mushroom Council