Best 2 Mushroom And Lentil Pot Pie With Gouda Biscuit Topping Recipes
Welcome to the world of culinary delight, where comfort food meets hearty goodness. In this article, we will embark on a delectable journey to discover the best recipe for "Mushroom and Lentil Pot Pie with Gouda Biscuit Topping." This savory dish combines the earthy flavors of mushrooms with the protein-packed goodness of lentils, all enveloped in a creamy, flavorful sauce. Topped with a golden-brown gouda biscuit topping, this pot pie is a symphony of flavors and textures that will warm your heart and satisfy your taste buds. Get ready to indulge in a culinary masterpiece as we unveil the secrets behind creating the perfect mushroom and lentil pot pie with a gouda biscuit topping.
Let's cook with our recipes!
MUSHROOM AND LENTIL POT PIE WITH GOUDA BISCUIT TOPPING
From the November 2010 edition of Bon Appetit Magazine. The author says this is a vegetarian supper than even the most die-hard meat eaters will love. Perfect as a super-savory Thanksgiving main course for vegetarians.
Provided by Wish I Could Cook
Categories Pot Pie
Time 2h15m
Yield 4 pot pies, 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside.
- Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid.
- Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 30 seconds. Reduce heat to medium low.
- Mix flour into vegetables, cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce and tomato paste. Cover, simmer until potatoes are tender, stirring occasionally, 13-15 minutes. Add lentils. Season with salt and pepper.
- Divide filling among four 2-cup oven-proof bowls.
- Can be made 2-days ahead. Bring to room temperature before continuing.
- Topping:.
- Preheat oven to 400°F
- Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
- Add buttermilk and pulse until dough forms moist clumps.
- Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 2/3-inch thick disk.
- Set rounds atop filling. Top with cheese.
- Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.
POT PIE CASSEROLE WITH A BISCUIT TOPPING.
Make and share this Pot Pie Casserole With a Biscuit Topping. recipe from Food.com.
Provided by Sierra Silver
Categories Savory Pies
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
- Drain; shock with cold water and allow draining.
- In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
- Pour into greased 13 x 9 - inch baking dish.
- Bake at 350 for 55-60 minutes or until hot.
- In separate bowl, combine flour, baking powder and salt.
- Cut in shortening until mixture resembles small peas.
- Add milk; knead dough on lightly floured surface.
- Shape dough into 13 x 9 - inch shape.
- Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.
Nutrition Facts : Calories 391.7, Fat 16.6, SaturatedFat 5, Cholesterol 25.4, Sodium 515.2, Carbohydrate 46.4, Fiber 4.6, Sugar 2.7, Protein 15.5
Tips:
- To save time, use pre-cooked lentils. If using dried lentils, cook them according to the package instructions before starting the recipe.
- If you don't have all-purpose flour, you can use a combination of whole wheat flour and white flour.
- Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
- If you don't have white wine, you can use chicken broth. Or just omit it and add a little extra lemon juice.
- If you don't have Gouda cheese, you can use another type of hard cheese, such as Cheddar or Parmesan.
- For a vegetarian version of this recipe, omit the chicken broth and use vegetable broth instead.
Conclusion:
This mushroom and lentil pot pie with Gouda biscuit topping is a hearty and flavorful meal that is perfect for a cold night. The combination of mushrooms, lentils, and vegetables in a creamy sauce is simply delicious. And the Gouda biscuit topping is the perfect finishing touch. This recipe is also relatively easy to make, so it's a great option for a busy weeknight meal.
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