A savory, bubbling vegan mushroom pot pie with a whole-wheat puff pastry crust and a filling of peas, carrots, and two kinds of mushroom, all tied together by savory herbs. ^^ CLICK TO READ FULL INGREDIENTS ^^ | Vegan | Vegan Recipes | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy | Vegan Recipes Dinner | Vegan Recipes Healthy | Vegan Recipes Videos | Vegan Recipes Breakfast | #pangananku
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 8 oz cremini mushrooms, quartered 1 sheet of puff pastry (either store-bought or made at home using this recipe. For the whole wheat puff pastry crust just substitute all of the all purpose flour with whole wheat flour and proceed as directed) 1/4 cup all purpose flour 1 oz dry shiitake mushrooms, slice the mushrooms and before slicing, reconstitute the mushrooms by placing them in a bowl and covering with 1 cup of very hot water. I place a glass or other weight on top because the mushrooms have a tendency to float. Leave alone for 30 minutes, then drain the mushrooms and reserve the soaking liquid. 2 medium carrots cut into a 1/2-inch dice ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
And then, Heat the 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.
And then, visit for full instruction : https://holycowvegan.net/vegan-mushroom-pot-pie/
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