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Happy Belated New Year!

Well, Christmas kicked my butt and now I’m back to school and it’s getting crazy again! So, I’m going to get right to the recipe. I made this pie at my harvest dinner with gravy and without the gravy at Christmas. (I used the powdered stuff, oh the shame!)

Mushroom Pie with Roasted Vegetable Gravy

The Christmas Spread

The Christmas Spread

The Gravy (can be made ahead or in tandem with the pie)

3 mushrooms, halved

1 onion, rough chopped

2 carrots, cut into big pieces

2 celery ribs, chopped large

1/2 bunch parsley

2 bay leaves

1/4 c. red wine (optional)

1/2 c. flour

1/2 c. butter or vegan margarine


salt and pepper

-preheat oven to 375

-toss veggies with oil and roast until tender and beginning to caramelize about 25-30 minutes

-scrape veggies and caramelized bits into a medium sauce pan (this would be the time to deglaze the roasting pan with a little wine if you like)

-cover with water and add the parsley and bay leaves

-simmer 2-3 hours (you can make the pie during this time)

-strain the stock into something that’s easy to pour out of (I used a big measuring cup)

-use the flour and butter to make a roux (a roux is a traditional sauce thickener, melt the butter and whisk the flour in over low heat, stir fairly constantly to avoid burning until the roux is caramel colour)

-pour the stock into the roux slowly, whisking while you do so until the stock is gone and/or you achieve the thickness you are looking for in a gravy

-add salt and pepper to taste


The Pie

1 ib assorted mushrooms (I used button, oyster, portabello and shittake but you can use whatever you like) sliced

2 potatoes, peeled, large diced and parboiled

1 small onion, diced

1-2 T minced garlic

1 c frozen peas

1 t sage

1 t  fresh thyme, chopped

1 t parley, chopped

salt and pepper

hot sauce (optional)

1 pie crust (top and bottom)

-prepare pie crust (i used the recipe on the veggie shortening package and it turned out awesome, but use whatever recipe you like for a nice flaky crust or buy ready made dough, whatevs!)

-saute the garlic, onion and herbs

-add the mushrooms and saute

-add the potatoes and peas and season to taste with salt and pepper

-if you have already made the gravy you can add a little to the mushroom mixture

-place the unbaked crust in a pie pan fill with the filling, heaping it up a bit if you need to. Cover with the top crust and decorate with the extra dough if there is any

-bake at 400 for 45 min or until the crust is golden brown

-slice and top with the roasted veg gravy

Enjoy! Hopefully, I will be posting more often soon! Maybe Valentine’s Day?


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