Mushrooms’ rich savory flavor and healing properties make this our go to recipe for pot pies. Combined with veggies and embellished with a crispy phyllo top crust, it’s a healthier comfort food.
- 12 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1/3 cup olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 8 ounces shitake mushrooms, halved and sliced
- 1/2 cup onions, diced
- 2/3 cup carrots, chopped 3/4″
- 1 small leek, chopped (approx. 2/3 cup)
- 1 1/2 cups Burgundy wine, divided
- 4 cloves garlic, roasted
- 3 tablespoons flour
- 1 cup vegetable stock
- 1 cup pearl onions, peeled
- 1 1/2 tablespoons fresh thyme leaves
- 1 bay leaf
- 1/2 cup sweet peas, frozen or fresh
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano, ground
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.
Heat 3 tablespoons olive oil in a large pot over medium heat. Add mushrooms in one layer. Cook over medium high heat 5-6 minutes or until mushrooms start to brown. Turn mushrooms over and continue cooking until mushrooms have browned. Remove mushrooms to a plate. Add onions, carrots and leeks to the pan and sauté 2-3 minutes until soft. Add 1/2 cup Burgundy to deglaze pan. Once most liquid is absorbed, add roasted garlic and remaining Burgundy. Continue cooking and stir in flour until incorporated. Add mushrooms, stock, pearl onions, thyme and bay leaves. Simmer 30 minutes or until liquid has thickened. Remove from heat and remove bay leaf. Add peas and season with salt, pepper and oregano. Ladle into soup crocks.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo horizontally on work surface. Lightly brush with olive oil. Fold down 1/3 of phyllo and fold up 1/3 of phyllo resulting in a strip about 3” x 14”. Scrunch phyllo up from side to side forming a loose rosette or ball about 3” in diameter. Repeat this process with 11 more sheets of phyllo. Gently press 4 or 5 phyllo rosettes on top of mushroom mixture in crocks and brush with oil. Place crocks on a baking tray. Bake 25-30 minutes or until phyllo is golden brown.
Serving size: 1 pie (437g), Amount per serving: Calories 480, Total Fat – 19g, Saturated fat – 2.5g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 770mg, Dietary Fiber – 4g, Total Carbohydrate – 55g, Total Sugars – 8g, Protein – 10g, Vitamin D – 0%, Calcium 8%, Iron 10%, Potassium 15%
To roast garlic: remove some of the excess “paper” from the garlic. Cut off tip of garlic head so that each clove is exposed. Drizzle with olive oil. Wrap in foil leaving the top open. Roast in 400F oven 20 minutes or until soft and starting to brown. Once cooled, squeeze out each clove of garlic.