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RECIPE
20 INGREDIENTS 18 STEPS 2hr

Mushroom and Wild Rice Pot Pies

These mushroom wild rice pot pies are inspired by Native foods of America. Chanterelle mushrooms, winter squash, and wild rice combine with savory herbs in a rich and creamy filling. Topped with golden puff pastry, these pot pies are a simple, yet elegant dish for your holiday table.
Mushroom and Wild Rice Pot Pies Recipe | SideChef
These mushroom wild rice pot pies are inspired by Native foods of America. Chanterelle mushrooms, winter squash, and wild rice combine with savory herbs in a rich and creamy filling. Topped with golden puff pastry, these pot pies are a simple, yet elegant dish for your holiday table.
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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
2hr
Total Time
1hr 55min
Active Time
$5.54
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8 1/3 cups
Chanterelle Mushrooms
2 Tbsp
Extra-Virgin Olive Oil
2 cloves
Garlic , minced
1/4 cup
or Vegan Butter or Olive Oil
1
Large Leek
1
Honeynut Squash , peeled, deseeded, diced
1/2 Tbsp
Minced Fresh Thyme Leaves
plus more to garnish
1/2 Tbsp
1/2 Tbsp
4 cups
Vegetable Broth
1 cup
or Half & Half or Oat Milk
1 cup
Roughly Chopped Kale
1 pckg
(1.1 lb)
Frozen Puff Pastry
thawed per package instructions
1 Tbsp
for brushing pastry
to taste

Wild Rice

2 cups
Water
1/2 tsp
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Nutrition Per Serving

VIEW ALL
CALORIES
1337
FAT
79.9 g
PROTEIN
23.6 g
CARBS
137.6 g

Cooking Instructions

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Step 1
In a pot, add Wild Rice (1 cup) , Water (2 cups) , and Salt (1/2 tsp) over a low boil loosely covered with a lid for 45-60 minutes.
Step 2
Drain excess liquid, let sit 5 minutes and reserve for the filling.
Step 3
Use a pastry brush to remove loose dirt from the Chanterelle Mushrooms (8 1/3 cups) . Use a damp paper towel if there is any stubborn dirt. Once the mushrooms are clean, tear the mushrooms into smaller pieces.
Step 4
Heat a large skillet over high heat. Once the skillet is smoking hot add half the prepared mushrooms to the skillet. The mushrooms will initially release moisture before they start to brown, this usually takes a few minutes.
Step 5
Once the moisture has cooked off, add 1 Tbsp Extra-Virgin Olive Oil (2 Tbsp) to the pan along with 1/2 of the Garlic (2 cloves) stirring to combine. Season with a pinch of Kosher Salt (to taste) . Cook the mushrooms until they are golden with slightly crisp edges. Reserve cooked mushrooms in a dish while you repeat the above process with the remaining mushrooms.
Step 6
Preheat oven to 375 degrees F (190 degrees C).
Step 7
Slice the Leek (1) lengthwise in half, remove a couple of layers of the outer leaves so that you are left with the tender center leaves. Cut off the root ends and the dark green tops. Thinly slice the leek into 1/4-inch slices.
Step 8
Place the sliced leeks in a bowl, fill with cold water, and swish the leeks around to remove any dirt from between the leaves. Pour the leeks into a strainer and drain well.
Step 9
Melt the Salted Butter (1/4 cup) in a large skillet over medium-low heat.
Step 10
Add the sliced leeks and Honeynut Squash (1) , cover skillet and cook until leeks and squash are softened, about 10 minutes.
Step 11
Add the All-Purpose Flour (1/3 cup) and cook 1-2 minutes, until golden.
Step 12
Add the Fresh Thyme Leaves (1/2 Tbsp) , Sage Leaves (1/2 Tbsp) , and Fresh Rosemary (1/2 Tbsp) and gradually whisk in the Vegetable Broth (4 cups) and Milk (1 cup) . Bring to a boil, then reduce the heat and simmer, whisking occasionally, until mixture thickens slightly, about 7 minutes.
Step 13
Stir in the Kale (1 cup) and cook until just tender, about 5 minutes.
Step 14
Remove from the heat and add the cooked mushrooms, wild rice, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste) .
Step 15
Transfer mixture to four small pie dishes or 8 small ramekins. If using a cast-iron skillet, you can bake the pie directly in the skillet.
Step 16
Gently roll out the Puff Pastry (1 pckg) on a lightly floured surface and cut into smaller pieces to fit your pie dishes or ramekins. If using a large cast-iron skillet roll pastry to just the size of your baking dish.
Step 17
Place pastry over the filled baking dishes. Brush with Olive Oil (1 Tbsp) , and cut 2 or 3 slits into the pastry with a sharp knife to allow pies to vent while baking.
Step 18
Place the pies on a baking sheet. Transfer to the middle rack of the oven and bake until the crust is golden brown, 30-40 minutes. Garnish with fresh thyme and serve.
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Nutrition Per Serving
Calories
1337
% Daily Value*
Fat
79.9 g
102%
Saturated Fat
25.6 g
128%
Trans Fat
0.5 g
--
Cholesterol
51.7 mg
17%
Carbohydrates
137.6 g
50%
Fiber
13.3 g
48%
Sugars
19.9 g
--
Protein
23.6 g
47%
Sodium
1603.5 mg
70%
Vitamin D
6.0 µg
30%
Calcium
276.4 mg
21%
Iron
10.6 mg
59%
Potassium
1000.7 mg
21%
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