"Flavorful vegetarian pot pie with a mushroom gravy and portabello chunk filling." — JOHN DAILEY
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2 (9 inch)
unbaked pie crusts
thinly sliced fresh shiitake mushrooms
3 1/2 cups
tamari or soy sauce
portobello mushroom caps, cut into bite size pieces
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I have noticed that a couple of people are saying that the filling is too watery, that could be due to the wrong type of flour... Rice flour absorbs a lot more water than the same amount of AP flour, if you are going to use AP flour, use more flour than the recipe calls for...
I did not care for this recipe. I followed the recipe exactly. I had no problem with it being to runny or not fitting in the (homemade) pie crust/plate, I just didn't care for the taste.
I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work is to pre-fry all the veggies so their best flavor comes through. This was a huge hit at my potluck and I'm making it for Christmas this year! Gruyere cheese, sherry, broth and cornstarch are my additions to make it lovely and so, so flavorful. To die for!
-Fry the onions in the olive oil until they start to carmelize.
-Add the carrots and celery and cook for about 5 minutes.
-Add all the mushrooms and stir-fry together with the other veggies until they are all browned, tender, and fragrant. If the carrots and celery are still a little too firm, they'll soften as the pie bakes.
-Add 1/2 C Sherry and the tamari. Whisk in about 1 T cornstarch (as you would the rice flour) and simmer until the mixture starts the thicken and bubble.
-At this point, add the potatoes and whisk in as much veggie stock as you need to reach a desirable consistency.
-Grate in about a 1/4 C Gruyere cheese!
The filling is done. Prepare the pie as you would according to the recipe. Grate a little gruyere cheese over the top before popping it into the oven and you will be in heaven!
This recipe was perfect veg. recipe. My boyfriend and I are not vegetarian though his mother and sister are and this was wonderful. Everyone raved about it. Though by following the recipe I made enough for 3 pies. So I ended up baking it in a casserole dish. I paired it with grilled asparagus tossed in olive oil, and lightly seasoned with salt, pepper, and garlic. Delecious!
This is a great recipe. I have made it a few times...
I usually double the recipe and put half in a 9x9" dish then top with a sheet of puff pastry. I freeze the other half to use with the rest of the puff pastry at another time!
I also add a few dashes of worcestershire sauce to the gravy mixture.
If you're thinking of making this pie, you've come to the right place by reading reviews! I've made portobello and chicken versions of this pie now, and I relied heavily on some of the consistent reviews I read here. For example, I used all-purpose flour for the gravy and almost doubled the measurement, and used vegetable stock and wine in place of the water. I also made my own crust. I agree with other reviewers that this recipe makes about twice the amount of filling you need for a 9-inch pie. This recipe is a great start though, with a few modifications.
This was very tasty however next time i make it i think i will serve the filling over rice insted of putting it in a pie filling....Thanks for the recipe John :)
This can be a good vegan Thanksgiving main dish with some modifications. Most importantly, make sure the filling is liquid enough (about the consistency of gravy), as it doesn't taste good when it's too thick and some of the water will evaporate in the baking. However, if you're using all-purpose flour instead of rice flour, you can use 1 1/2 times as much. Also, it's a good idea to taste the filling while it's cooking and add extra soy sauce (up to 1 1/2 times as much total) if you find it's too bland. The carrots and celery should be added to the pot with the onions and mushrooms, so that they end up soft instead of crunchy. Finally, make sure the pie crusts you use are unsweetened (0g sugars in the Nutrition Facts) so they fit with the filling.
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
All you need are a few minutes to prepare this simple veggie pot pie.
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