Best 2 Portobello Pot Pie Recipes

When it comes to comfort food, few dishes can rival the classic pot pie. With its flaky crust, creamy filling, and savory flavors, it's a hearty and delicious meal that's perfect for a chilly night. While traditional pot pies are typically made with chicken or beef, a portobello pot pie is a delicious and healthy alternative that's just as satisfying. Portobello mushrooms are packed with umami flavor, making them a great choice for a vegetarian or vegan pie. They also have a meaty texture that holds up well in the oven.

Let's cook with our recipes!

PORTOBELLO POT PIE

Portobello Pot Pie image

A friend of mine who is a vegetarian forwarded this recipe to me. I have tried her other recipes and they are fantastic so I'm sure this one is too.

Provided by Candace Michelle 2

Categories Pot Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (9 inch) unbaked pie crusts
6 small red potatoes
3 tablespoons olive oil
1 cup sliced onion
1 cup shiitake mushroom, thinly sliced
3 1/2 cups water
1/4 cup soy sauce
5 tablespoons rice flour
2 portobello mushroom caps, cut into small pieces
1 teaspoon dried thyme
2 teaspoons dried sage
2 celery, stalks sliced
1 carrot, cubed

Steps:

Preheat oven to 350 degrees. Press one of the pie crusts into and up the sides of a 9 inch pie plate.
Bring a saucepan of water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain and cut into cubes. Set aside.
Heat 1 tbsp of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and soy sauce and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
Heat remaining olive oil in a large skillet over medium-high heat. Add Portobello pieces, and sauté briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
Bake for 40 minutes or until crust is golden brown.

PORTOBELLO POT PIE

Portobello Pot Pie image

Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling.

Provided by JOHN DAILEY

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

2 (9 inch) unbaked pie crusts
6 small red potatoes
3 tablespoons olive oil
1 cup sliced onion
1 cup thinly sliced fresh shiitake mushrooms
3 ½ cups water
¼ cup tamari or soy sauce
5 tablespoons rice flour
2 portobello mushroom caps, cut into bite size pieces
1 teaspoon dried thyme
2 teaspoons dried sage
2 stalks celery, chopped
1 carrot, cubed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate.
Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
Bake for 40 minutes in the preheated oven, until crust is golden brown.

Nutrition Facts : Calories 418 calories, Carbohydrate 51.9 g, Fat 20.4 g, Fiber 5.5 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 763.2 mg, Sugar 3.6 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have a Dutch oven, you can use a large pot or skillet.
Don't overcrowd the pot or skillet, or the vegetables won't cook evenly.
Cook the vegetables until they are tender but still have a little bite to them.
If you're using frozen vegetables, thaw them before cooking.
Season the pot pie to taste with salt and pepper.
Don't overcook the pot pie, or the crust will become soggy.
Let the pot pie cool for a few minutes before serving.
Serve the pot pie with a side salad or soup.

Conclusion:

Portobello pot pie is a delicious and hearty meal that is perfect for a cold night. It's easy to make and can be tailored to your own taste preferences. With its creamy sauce, tender vegetables, and flaky crust, this pot pie is sure to be a hit with your family and friends.

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