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Virginia Spores

Ruffled Oyster Mushroom Pot Pie

A showstopping vegan pot pie with a luscious oyster mushroom and root vegetable filling baked under a stunning, ruffled phyllo crust.

1 Hour 30 Mins

Medium

  • ¼ cup olive oil

  • 1½ lb. mixed oyster mushrooms, torn

  • 1 Yukon Gold potato, cubed

  • 2 shallots, chopped

  • 1 carrot, diced

  • 1 celery stalk, chopped

  • 6 garlic cloves, grated

  • 3 Tbsp. all-purpose flour

  • 1 Tbsp. chopped thyme

  • 2½ cups vegetable broth

  • ½ cup heavy cream

  • 1 Tbsp. Dijon mustard

  • Kosher salt and pepper

  • 6 sheets phyllo pastry

  • 2 Tbsp. butter, melted

  • 1 Tbsp. sesame seeds

  1. Brown oyster mushrooms in a cast-iron skillet. Add potato, shallots, carrot, and celery; cook until tender.

  2. Stir in garlic, flour, and thyme. Gradually add broth and simmer. Stir in cream and mustard.

  3. Cover filling with one flat phyllo sheet, then loosely scrunch remaining sheets on top. Drizzle with butter and sesame seeds.

  4. Bake at 375° for 30-40 minutes until golden.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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