Saturday, October 26, 2013

Mushroom Pie

It's no secret that I lurve me some savory pie, and this one is exactly the kind of mumsy, unapologetically podgy comfort food designed for a cold, gloomy afternoon when the world seems like something to be kept firmly outside. At such times, the most reasonable course of action is to curl up with a big slice of pie, eked out by mashed potatoes (or champ), mushy peas, and maybe some greens and/or carrots to satisfy honor and the vegetable gods. (Pro tip: for maximum effectiveness, such a meal is best eaten in one's pajamas. Now isn't that better?)

Mushroom Pie
~ Crust for two-crust pie (homemade or store bought)
~ 1 tbsp. canola oil
~ 1 large yellow onion, chopped
~ 1 small carrot, diced
~ 1 stalk celery, diced
~ 2 10 oz. pkgs. mushrooms, sliced (I used baby bellas)
~ 1 tsp. each: salt, thyme, sage, marjoram
~ 1 tsp. each: Marmite, vegan Worcestershire sauce, English mustard
~ 1/4 cup each: flour, nutritional yeast
~ 1.5 cups plain, unsweetened soy milk
~ 1 tsp. corn starch
~ 1/4 cup frozen peas

~ Preheat the oven to 400 degrees fahrenheit.
~ Whisk 1/2 cup of the soy milk together with the cornstarch and set aside.
~ In a large, deep skillet, sauté the onion over medium-high heat for about 5 minutes.
~ Add the celery and carrot and cook about 5 minutes more, stirring occasionally.
~ Add the garlic, mushrooms, and dry seasonings. Stir to combine, and continue cooking for about 10 minutes, until the vegetables are soft and the mushroom are giving up their liquid.
~ Stir in the Marmite, Worcestershire sauce, mustard, and peas and cook another minute or two.
~ Add the flour and nutritional yeast, and begin gradually adding the remaining cup of soy milk, stirring constantly.
~ Add the reserved soy milk/cornstarch mixture and combine thoroughly. Continue cooking 5 minutes more, until the mixture thickens. Remove from heat and allow to cool for about 10 minutes.
~ Fill the bottom pie crust with the vegetable mixture (it will be very full), and top with the remaining crust, being sure to crimp the edges together well to seal.
~ With a sharp knife, make a few small gashes in the top crust, and bake at 400 degrees for 30-40 minutes. (Bear in mind that ovens vary wildly, so keep an eye on it; go ahead and cover it with foil if it browns too quickly.)
~ Remove from the oven and allow to rest about 15 minutes before slicing.

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