MUSHROOM & VEGETABLE POT PIE

MUSHROOM & VEGETABLE POT PIE image

Number Of Ingredients 11

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Ingredients

1 Cup Buttermilk Biscuit Mix
10 Ounces Cremini Mushrooms
2 Carrots
2 Cloves Garlic
1 Red Onion
1 Stalk Celery
2 Ounces White Cheddar Cheese
2 Tablespoons All-Purpose Flour
1 Tablespoon Tomato Paste
Â½ Ounce Dried Shiitake Mushrooms
2 Teaspoons Mushroom Pot Pie Spice Blend (Dried Thyme, Dried Rosemary, Ground Sage, Ground Bay Leaf, Smoked Paprika & Ground Nutmeg)

Steps:

Preheat the oven to 450Â°F. Wash and dry the fresh produce. Heat 2 cups of water to boiling on high. Peel and thinly slice the carrots, garlic and onion. Thinly slice the celery. Quarter the cremini mushrooms. Grate the cheese. In a large, heatproof bowl, combine the dried shiitake mushrooms and the boiling water. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy; season with salt and pepper. Add the carrots, garlic, onion, celery and spice blend to the pan of cremini mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened. While the vegetables cook, using a slotted spoon, transfer the shiitake mushrooms to a clean work surface; reserve the mushroom water. Roughly chop the shiitake mushrooms and set aside. Add the tomato paste to the pan of vegetables; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour and 2 tablespoons of olive oil to the pan of vegetables; cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the shiitake mushrooms and reserved mushroom water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Transfer the filling to an oven-safe baking dish. While the filling cooks, in a large bowl, combine the biscuit mix and cheese; season with salt and pepper. Gradually stir in Â¼ cup of cold water until just combined. Using a spoon, top the baking dish of filling with 8 to 10 evenly-sized scoops of the biscuit dough, leaving some space between the scoops. Place the baking dish on a sheet pan; bake 10 to 12 minutes, or until the biscuits are browned and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!