Creamy mushroom filling topped with a crispy, flaky puff pastry topper.
Course Main Course
Total Time 1hour
22g(6) dehydrated shiitake mushrooms
236mL(1 cup) hot water
42g(3 tbsp) vegan butter
100g(1/2) white onion, diced
20g(4 cloves) garlic, minced
115g(6) cremini mushrooms, sliced
85g(1) portobello mushroom, diced
50g(1/2 cup) oyster mushrooms, shredded
105g(1 medium) carrot, diced
120g(2 medium) celery, sliced
7.5g(1 tbsp) flour
355mL(1.5 cups) soy milk
18g(1 tbsp) bouillon pastes
4g(1 tbsp) thyme
2g(1 tsp) nutmeg
2g(1 tsp) smoked paprika
379g(1 pkg) vegan puff pastry
Preheat oven to 400F.
Soak dehydrated mushrooms in the hot water. Set aside.
To a stock pot on medium-high heat add butter until melted. Add onion and garlic and cook 1-2 minutes until just softened. Add cremini, portobello and oyster mushrooms. Cook for 3-4 minutes. Add in carrots and celery and stir. Cook with the lid on for 5 minutes.
Slice the dehydrated mushrooms (do not pour out the liquid they were iand add to veggies. Cook for another couple of minutes.
Stir in all-purpose flour until you can't see raw flour anymore. Add soy milk, bouillion past, the dehydrated mushroom broth and all the spices.
Cook until just slightly thickened. Once thickened, turn off heat and set aside.
On a floured surface roll out the puff pastry and cut to he size of the baking pans you're using. We use individual pot pie pans. Fill with filling and top with your puff pastry and poke a hole in the middle. Bake in oven for 30-35 minutes or until golden brown.