A Tasty Vegan Mushroom Pie

Happy New Year one week late. We’ve been sick here - since the Saturday before New Year’s Eve. If you’ve had it - I’m sorry if not, be grateful. The bright side is that we are on the mend. The cold has trickled to some light coughing and nose blowing, actually it was so nice out today that I bundled up and went for a walk - it was nice to breath fresh air for a change. 

We’ve been subsisting on Netflix, soup, scrambled eggs, water and juice with an occasional Cara Cara orange. I’m finally ready for some real food and I just happened to be feeling like a tasty mushroom pie with carrots, onions, celery and peas in a flaky crust served with a cabbage salad with oranges, apples and pomegranates. 

Pampered Chef has a new pie pan set - the pan bakes up 6 mini pies and you can totally cover or not cover the filling - I went with partial covering. 

Vegan Pie filling:

9 ounces portabella mushrooms quartered

2 medium carrots 1/2 inch dice

2 stalks celery - sliced 

1 large red onion - 1/2 dice

1 cup frozen peas

5 cloves garlic minced

1/4 cup flour

1 tsp dried rosemary

1 tsp dried sage

1 tsp dried oregano

Salt and pepper to taste

Pie crust - standard 2 crust

Instructions

Place mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix. Heat 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.

In the same pan, add 1 tsp of olive oil, the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.

When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, the herbs and 1 cup hot water.

Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender. Add more herbs (if desired) and stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, if it is getting too thick, add some water to thin it out. Add salt and ground black pepper to taste and turn off the heat.

Assemble the Pies

Preheat the oven to 425 degrees. Roll out the pie crust and, using the Pampered Chef large pie cutter, cut out 6 circles and place each one of the lightly oiled pie wells. Spoon the mushroom filling into each pie and then cover the tops with 2 small circles of pie dough. Place the pie pan in the oven and bake 15 minutes at 425, turn down the heat to 350 degrees and continue to bake for an additional 10 minutes until the crust is golden brown.

Remove from the oven, let stand 15 minutes before serving and enjoy!