Mushroom Potpie

I would recommend roasting the vegetables prior to mixing into the filling. I followed the recipe as written and the veggies were not as soft as I would have preferred.

For cream, can substitute cashew cream. Soak cashews in boiling water for 30 min then drain and blend in blender with enough water to give cream consistency.

Just putting this out there: regular (less expensive) mushrooms can be made amazing by brushing the dirt off of them after you bring them home, and slicing them approx. 1/4-1/2" thick, and spreading them out on drying racks. Let air-dry on the counter for 3 days. This improves their texture and flavor dramatically in potpies, quiches, and soups.

I had the same question regarding the root vegetables cooking in 30 minutes. I decided to roast all of the root vegetables (squash, carrots, parsnips) and left them a bit on the hard side. It came out perfect and the vegetables were the right texture. I also added caramelized shallots and some fontina cheese.

I roasted the root vegetables and mushrooms in a 425 oven - first tossed with a little extra-virgin olive oil, sea salt, freshly ground black pepper, and a few chopped garlic cloves. I substituted 1/2 cup dry Vermouth for 1/2 cup stock. I seasoned the filling with more salt and pepper, a pinch each of ground nutmeg, and red pepper flakes, and a little Worcestershire and Tamari to up the umami. Delish!

I always pour the liquid thru a paper coffee filter to strain out the grit. That water is a great base for a soup or sauce.

Sorry, but there appears to be a rather important step missing in this recipe. Those hard root vegetables need to be par-cooked before using, especially in such large pieces! They will not be nearly cooked in half an hour in the oven. We are making it now and are microwaving the chunks of veggies to start them softening. Before they are mixed into the filling.

This was about three hours worth of effort, from preparation of the ingredients to the table. But the effort was well worth it. I’ve made this as a main and it makes a great one pan meal. As a side, I serve this in smaller ramekins and I never have enough. A small splash of amontillado sherry just before cooking adds just the right special touch.

The reason some folks might not have gotten a flavorful result is that - as Melissa Clark has written in other mushroom recipes - be sure to really brown the mushrooms first. This will just about guarantee great flavor in the finished product. Pre-Roasting the rest of the veggies on a sheet pan at 425 for 10-15 minutes will also boost flavor. Be sure to coat lightly with oil and salt and pepper before roasting.

So, so, so incredibly good with a few adjustment to fit the contents of my fridge. Did not use crimini - used a blend of oyster, shiitake, and chanterelles. Used arugula instead of kale as I don’t like kale and I had 1/2 bag of arugula that had to get used. Omitted 1/2 C vegetable stock as it was looking a little too soupy. And I did pre-roast the roots and parboil the potatoes because that seemed sensible. Alexa Weibel for president!!

Any recommended subs for the cream for vegans?

I’d recommend subbing with cashew cream as described below, but use the porcini water to soak your cashews!

Start to finish the recipe took me closer to 2.5 hours. Prep took me almost an hour (lots of chopping!).Used dry herbs instead of fresh and the flavor was great. I screwed up the pastry by cutting slits all the way through- don’t make my mistake!!! Half the pastry got all soggy because of my error. I agree with the other poster that you could just as easily make the filling and serve with a side of biscuits... It was so rich in flavor! I will definitely make this again.

Delicious recipe but next time I would reduce the heavy cream to 1/4 cup and add more porcini liquid and/or chicken stock. Less coating my palate with cream and more umami flavor.

I would try unsweetened coconut cream.