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Portobello Pot Pie

SUBMITTED BY: JOHN DAILEY  PHOTO BY: Nikki Supporting Member (Click to learn more about Supporting Membership)

"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling."
Portobello Pot Pie Recipe
RECIPE RATING:
This recipe has been rated 27 times with an average star rating of 4.3
Read Reviews (21)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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 1/2 cups water
  • 1/4 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

What to Drink?
Wine Rose

DIRECTIONS

  1. 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.
  2. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside.
  3. 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.
  4. 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.
  5. Bake for 40 minutes in the preheated oven, until crust is golden brown.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on oct. 26, 2003 by JOHN DAILEY 
Hey, it's me, the submitter... I have noticed that a couple of people are saying that the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 19, 2008 by CHOOCHOOMCYUMMY 
I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on mar. 6, 2006 by Michelle 
This recipe was perfect veg. recipe. My boyfriend and I are not vegetarian though his mother... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on jul. 15, 2003 by DJMOZILLA 
This was very tasty however next time i make it i think i will serve the filling over rice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on mar. 18, 2008 by RWILLI 
This is a great recipe. I have made it a few times... I usually double the recipe and put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on oct. 12, 2005 by LSPENCER01 
Delicious! The only downside was my frozen pie crust, which tasted like a frozen pie crust. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on aug. 14, 2007 by MANDI810 
My husband and I really liked pot pie, although I overspiced (my fault) because before cooking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on mar. 17, 2009 by KymInNM 
Delicious! I used criminis instead of shiitakes, but I think next time I might use a wild... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on jan. 13, 2006 by Dee 
My daughter (veget) really liked this & surprisingly, my hubby (meat/potato man) also liked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on nov. 14, 2003 by ANDREWSBUNCH 
My husband and I really enjoyed this but I wish I would have read the reviews first so I knew... MORE

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Nutritional Information
Portobello Pot Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 418

  • Total Fat: 20.4g
  • Cholesterol: 0mg
  • Sodium: 763mg
  • Total Carbs: 51.9g
  •     Dietary Fiber: 5.5g
  • Protein: 8g

VIEW DETAILED NUTRITION

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