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Meatless Monday

March 15, 2011

So yesterday I had to work again, thus I am a day late on my Monday post. This recipe was really delicious, one of the hubbies favorites so far since we started this veggie voyage! And it was really pretty easy to make, just took a little time. Enjoy!

Mushroom and Veggie Pot Pies

Ingredients

  • 2  cups  (1/2-inch-thick) slices carrot
  • 2  cups  (1/2-inch-thick) slices rutabaga
  • 2  cups  (1/2-inch-thick) slices parsnip
  • 3  cups  organic vegetable broth
  • 2  cups  fat-free milk
  • 1  bay leaf
  • 1  tablespoon  butter, divided
  • 1  tablespoon  chopped fresh thyme, divided
  • 3  (4-ounce) packages presliced exotic mushroom blend
  • 2/3  cup  finely chopped shallots
  • 2  garlic cloves, minced
  • 1.5  ounces  all-purpose flour (about 1/3 cup)
  • 2  tablespoons  heavy whipping cream
  • 1  tablespoon  dry sherry
  • Cooking spray
  • 3.2  ounces  whole-wheat flour (about 2/3 cup)
  • 3  ounces  all-purpose flour (about 2/3 cup)
  • 1 1/2  teaspoons  baking powder
  • 2  teaspoons  minced fresh parsley
  • 3  tablespoons  chilled butter, cut into small pieces
  • 2/3  cup  plus 2 tablespoons fat-free buttermilk, divided

Preparation

1. Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from pan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.

2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Remove from heat.

3. Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes or until tender, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 1.5 ounces (about 1/3 cup) all-purpose flour into a dry measuring cup; level with a knife. Add 1.5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.

4. Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat, and simmer until mixture thickens and is reduced to 3 cups (about 10 minutes), stirring frequently.

5. Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/3 cups mixture into each of 6 (10-ounce) ramekins coated with cooking spray.

6. Preheat oven to 400°.

7. Weigh or lightly spoon whole-wheat flour and 3 ounces all-purpose flour into dry measuring cups, and level with a knife. Combine whole-wheat flour, 3 ounces all-purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to whole-wheat flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400° for 45 minutes or until crust is golden brown.

This recipe is from Cooking Light, one of my absolute favorite cooking magazines! I added fresh green beans, because they are delicious and to save time I used frozen puff pastry instead of making the dumplings to put over the top of the pies. This  was soooo good and flaky!

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