Mushroom Potpie
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1
By cooking.nytimes.com
Mushroom Potpie
Instructions
Cook:1h 30min
Updated at: Fri, 22 Nov 2024 03:06:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
27
High
Nutrition per serving
Calories647 kcal (32%)
Total Fat43.8 g (63%)
Carbs51.9 g (20%)
Sugars9 g (10%)
Protein13.2 g (26%)
Sodium502.9 mg (25%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
½ cupdried porcini mushrooms
4 tablespoonsolive oil
plus more as needed
0.5 poundfresh oyster mushrooms
torn into separate pieces, or shiitake mushrooms, stemmed and halved
kosher salt
black pepper
0.5 poundcremini mushrooms
stemmed and quartered, or cut into sixths if large
4 tablespoonsunsalted butter
1yellow onion
large, finely chopped
0.25 poundlacinato kale
stemmed, leaves thinly sliced crosswise
4garlic cloves
chopped
1 tablespoonfresh thyme leaves
2 teaspoonsfresh rosemary
chopped
¼ cupall-purpose flour
plus more for dusting
1 ½ cupschicken stock
or vegetable
¾ cupheavy cream
1 cupcarrots
diced, peeled, cut into 1/2-inch pieces
1 cupparsnips
diced, peeled, from 2 medium parsnips, cut into 1/2-inch pieces
1 cupred potatoes
diced, from small potatoes, cut into 1/2-inch pieces
1 x 14 ouncepuff pastry
thawed
1egg
large
Instructions
View on cooking.nytimes.com
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Notes
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