Vegan Mushroom Pot Pie

1. Stage

Start the vegetable broth: Cut the onion, 1 carrot, and 1 stalk of celery in half. Place one half of each in a medium sauce pan. Crush 1 clove of garlic and add to the pan along with 1 sprig of thyme, the bay leaves, and the porcini mushrooms. Add a big pinch of salt, then cover with 4 cups cold water. Bring mixture to a boil, then reduce heat, bring to low simmer, and cover almost completely with a lid. Let simmer while you prep and cook the pot pie filling.

2. Stage

Meanwhile, dice the remaining onion, carrot, and celery into small pieces. Peel and thinly slice the remaining garlic cloves and pick the leaves off the remaining thyme sprigs, adding the stems to the broth pan and reserving the leaves. Preheat oven to 400°.

3. Stage

Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add the cremini mushrooms, season with salt and pepper, and cook undisturbed for 4 minutes. Stir, and continue to cook, stirring occasionally, until mushrooms are golden on the cut sides and slightly tender, 4 to 5 minutes more. Use a slotted spoon to transfer mushrooms to a plate. Lower the heat to medium, add another tablespoon olive oil, and repeat process with shiitake mushrooms. (You may have to cook the shiitakes in 2 batches to avoid overcrowding the pan.) When shiitakes are cooked, transfer to the same plate as the creminis and wipe the skillet clean.

4. Stage

Return skillet to medium heat and add another tablespoon of the oil to the skillet. Add the onions and carrots and season with salt and pepper. Cook, stirring occasionally, until onions are translucent and carrots are slightly tender, 4 to 5 minutes.

5. Stage

Add celery, sliced garlic, reserved thyme leaves, rosemary, and sage. Cook until garlic and herbs are fragrant, about 2 minutes, and season with salt and pepper. Turn off heat and remove skillet from burner.

6. Stage

Strain broth: Using tongs or a slotted spoon, remove and discard carrot, celery, onion, garlic clove, bay leaves, and thyme sprigs. Strain broth into a large measuring cup, reserving the porcini mushrooms. Transfer porcinis to cutting board and chop into small pieces. You should have around 3 cups of broth; if you have less than 3 cups, add cold water to stretch your broth to 3 cups.

7. Stage

Return skillet to medium heat, and when ingredients start to sizzle, add 2 more tablespoons olive oil and the flour. Cook, stirring constantly, until flour has darkened slightly in color and smells nutty, 2 to 3 minutes. (If your skillet is looking dry, add a splash of olive oil.)

8. Stage

Add white wine and half the prepared vegetable broth, stirring continuously to avoid lumps. Bring up to a simmer and cook until a thick gravy forms, about 3 minutes. Add the remaining broth slowly, stirring continuously, until all is added and fully incorporated. Bring back up to a boil and simmer until a velvety gravy forms, 8 to 12 minutes. To test the gravy’s thickness, stir it with a wooden spoon, then immediately trace a line on the back of the spoon with your finger, through the gravy. If the line fills in with liquid, the gravy needs to simmer longer. If the line remains visible, the gravy is good to go!

9. Stage

Stir prepared cremini, shiitake, and porcini mushrooms into the gravy. Taste for seasoning, then add soy sauce 1 teaspoon at a time, until seasoned to your taste. Remove from heat and stir in peas and parsley. Transfer mixture to a 9”-x-13” baking dish.

10. Stage

Pour remaining 6 tablespoons olive oil into a small bowl. On a dry, clean surface, carefully unroll the phyllo dough. Keep the sheets covered with a kitchen towel while working with individual sheets. Place one sheet flat, then use a pastry brush to coat the entire sheet with a thin layer of olive oil. Place another sheet on top and repeat the process. 

11. Stage

When all 8 sheets are oiled and stacked, carefully transfer to baking dish. Any excess dough can be loosely folded around the edges of the pan. Sprinkle with flaky sea salt and use a sharp knife to cut 3 slits in the crust.

12. Stage

Bake pot pie until phyllo is golden, 30 to 35 minutes. Let cool slightly before serving.