Dylan here- I’m a big fan of using what’s on hand to come up with dishes you don’t see every day. Had a fun time experimenting with mushroom pot pie recipe last week. I used Fungi Ally shiitakes, Next Barn Over vegetables, and Hilltown Grazers ground pork. I encourage further experimentation with and substitutions to the recipe below!

Recipe:

  1. Chop 2-3 lb mushrooms, 2 parsnips, 2 lb potatoes, 1/2 a celery root into bite-sized pieces.
  2. Saute mushrooms and 1/2 lb ground pork with a few tablespoons fat (I used butter) until browned and slightly reduced, about 15 min, add to a 13×9″ baking dish (or you could roast the mushrooms in the 13×9 at 400 to save a dish).
  3. Saute or roast all other vegetables until softened slightly, add to the 13×9 with the mushrooms.
  4. Preheat oven to 400.
  5. Melt 1/4 cup butter in a skillet on medium heat, add 1/2 cup whole wheat flour, and cook with constant stirring until fragrant and darkened (mine was the color of coffee). Whisk in 1.5 cups buttermilk, cook a few minutes until thickened and add to the 13×9 with everything else.
  6. Add any desire spices and seasonings to the 13×9- I used 1/2 tsp dried thyme, 1/2 tbs smoked paprika, a few tbs of flambe’d brandy– and mix everything together.
  7. Top with desired pie topping- I used pre-made puff pastry that I needed to get rid of- and brush with more buttermilk.
  8. Bake until pie topping is golden brown, 40 minutes to an hour.
  9. Let cool and dig in!
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