Wild mushroom & cashew vegan pot pie

Wild mushroom & cashew vegan pot pie

Wild mushroom & cashew vegan pot pie

Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 4-6 servings

If you love a cozy pot pie that will keep you warm all season, this vegan wild mushroom & cashew pot pie made with red wine will be on your rotation all winter long. The cashews add the perfect amount of crunch and creaminess. 

Recipe & photo by Marcella DiLonardo (@modestmarce).

Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 4 shallots, thinly sliced
  • 2 stalks of celery, diced
  • 1 1/2 tbsp fresh thyme, roughly chopped
  • 1 tbsp fresh rosemary, roughly chopped
  • 6 cups sliced assorted wild mushrooms (cremini, shiitake & enoki) 
  • 1 cup PRANA organic Extaze sea salted cashews, roughly chopped
  • salt & pepper, to taste
  • 1 tbsp Dijon mustard
  • 1 cup quality dry red wine
  • 1/2 cup cashew milk or cream, plus more for brushing
  • 1 cup mushroom stock
  • 1/4 cup all purpose flour
  • 2 sheets vegan puff pastry, thawed
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Preparation

  1. Preheat oven to 375°F.
  2. In a large skillet, heat the oil over medium heat. Add the garlic, shallots, celery, thyme & rosemary. Cook until the shallots begin to turn translucent, about 2 minutes.
  3. Add the wild mushrooms & season with salt + pepper. Cook until the mushrooms soften, about 10 minutes.
  4. Fold in the cashews, followed by the Dijon & red wine. Cook, constantly stirring, until the red wine reduces to half.
  5. In a separate bowl whisk together the milk, stock & flour.
  6. Add mixture to the skillet & cook until sauce thickens. It should be thick enough to coat the back of a wooden spoon.
  7. Remove from heat & divide filling evenly amongst 4-6 ramekins. Set ramekins aside while you roll out the puff pastry.
  8. Roll out puff pastry to a 1/4 inch thick. Cut out appropriate shape to top each ramekin. Brush with additional milk if desired & sprinkle with salt. Transfer ramekins to baking sheet.
  9. Bake for 20-25 minutes, until the filling is bubbly & the puff pastry is golden brown. Serve immediately!

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