Vegetarian | Vegan optional

Yield: 4 servings · Prep: 20 min · Cook: 60 min

A good pot pie depends on the filling tasting like mushrooms, not like gravy. We dry-sauté the mushrooms first so they brown deeply and lose their water, which keeps the filling from going thin under the crust. We use stock and a little milk instead of cream, then finish with butter and Gruyère off the heat so the mushrooms stay at the center of the flavor.

Ingredients

Mushrooms

• 0.7 lb (320 g) mixed mushrooms (one large market box)

• Pinch of kosher salt

Filling

• 3 tbsp butter, plus 1 tbsp cold butter to finish

• 1 medium leek, white and light green parts, sliced and rinsed

• 2 carrots, diced small

• 1 celery stalk, diced small

• 2 garlic cloves, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 3 tbsp all-purpose flour

• 2 tbsp dry sherry or white wine

• 1½ cups light chicken or vegetable stock

• ½ cup whole milk

• ½ cup frozen peas

• ½ cup grated Gruyère

• 2 tbsp chopped parsley

• Salt, pepper, and a few drops of sherry vinegar or lemon juice

Top

• 1 sheet puff pastry (or one all-butter pie crust), thawed

• 1 egg beaten with 1 tbsp water

Method

1. Prep by structure. Shred lion’s mane, comb tooth into strands. Tear blue or snow oyster into strips. Slice shiitake caps and discard the stems. Dice pioppino and use all the parts. Keep the types in separate piles.

2. Dry sauté. Heat a large skillet over medium-high with no oil. Add the denser types first (shiitake, king oyster, lion’s mane) with a pinch of salt. Press and stir until they release their water, the water cooks off, and the edges brown, 8–10 minutes. Oysters hold less water, so add them for the last 4–5 minutes only. Transfer everything to a plate.

3. Build the base. In the same pan over medium heat, melt 3 tbsp butter. Add the leek, carrot, and celery and cook until soft but not colored, 6–8 minutes. Add the garlic and thyme and cook for 1 minute.

4. Cook the roux. Sprinkle in the flour and stir for 2 minutes. This removes the raw flour taste.

5. Make the sauce. Add the sherry and scrape up the browned bits. Whisk in the stock gradually, then the milk. Simmer 3–4 minutes until the sauce coats a spoon. It should be a little thicker than you want, because it loosens in the oven.

6. Finish off heat. Stir in the mushrooms and peas, then take the pan off the heat. Stir in the cold butter, Gruyère, and parsley. Season with salt, pepper, and a few drops of vinegar to brighten it.

7. Cool briefly. Let the filling sit 10 minutes. Hot filling melts the pastry before it can puff. Heat the oven to 400°F.

8. Assemble and bake. Spoon the filling into a 9-inch deep pie dish or 2-quart baking dish. Lay the pastry over the top, trim, and crimp the edges. Cut 3–4 vents and brush with egg wash. Bake on a sheet pan for 30–35 minutes, until the crust is deep golden.

9. Rest. Let it stand 10 minutes before serving so the filling sets.

Notes & Variations

• Species swaps: Any mix works. An all-oyster box needs only 5–6 minutes of dry sauté. All lion’s mane or comb tooth gives a meatier, pulled texture.

• Vegan: Use olive oil instead of butter, oat milk instead of whole milk, and skip the cheese or add 2 tbsp nutritional yeast. Many store-bought puff pastries are vegan; check the label.

• Make ahead: The filling keeps 2 days refrigerated. Top it with pastry and bake straight from cold, adding about 10 minutes to the bake.

• Individual pies: Divide the filling among four 10-oz ramekins and bake 20–25 minutes.

Storage

Leftovers keep 3 days refrigerated. Reheat at 350°F for about 15 minutes to re-crisp the crust; a microwave makes it soggy.

More on species, storage, and techniques at the Wellspring Mushroom Info Hub.