Mushroom pot pie
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Mushroom pot pie
  Pie    Vegetarian    Mushrooms  
Last updated 6/12/2012 1:02:58 AM. Recipe ID 26645. Report a problem with this recipe.
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      Title: Mushroom pot pie
 Categories: Main dish, Vegetarian
      Yield: 12 Servings
MMMMM----------------------LATTICE TOPPING---------------------------
    1/3 c  Soy milk
      1 tb Sugar
    1/2 ts Salt
      2 ts Oil
      1 ts Dry yeast
      3 tb Warm water
  1 3/4 c  All-purpose white flour

MMMMM---------------------VEGETABLE FILLING--------------------------
      3 c  Mushrooms, quartered
      2 c  Corn
      2 ea Zucchini, sliced & quartered
      1 ea Red bell pepper, chopped
      1 ea Onion, chopped
      2 ts Oregano

MMMMM------------------------CREAMY SAUCE-----------------------------
      2 tb Oil
      2 tb All purpose flour
  1 1/2 c  Soy milk
    1/2 ts Salt
    1/2 ts Black pepper
  TOPPING: Combine the first four ingredients in a small saucepan & heat
  until the sugar has dissolved.  Set aside.  Dissolve yeast in a small
  bowl in warm water.  Set aside.
  Beat together the reserved milk mixture & 1/2 c flour in a medium
  sized bowl.  Mix in the yeast.  Add 1 c flour & continue to mix.  Add
  enough of the remaining flour to make a soft dough.  Cover with a
  damp towel & allow to rise until doubled in size, about 1 hour. Punch
  down, knead & let rest for 5 minutes.
  FILLING: Placing all filing ingredients in a large skillet & sprinkle
  with water.  Steam for 5 minutes.  Drain & transfer to a 3-qt
  SAUCE: Heat oil in a small pot & stir in the flour.  Whisk in the
  milk & cook over low heat until the mixture is smooth & thick.  Stir
  in the salt & black pepper & pour over the vegetables.
  ASSEMBLE:  Roll dough into a 10" square & cut into 1" wide strips.
  Weave strips into a lattice & place on top of the casserole.  Tuck
  edges in, cover & let rise for 20 minutes.
  Preheat oven to 375F.  Bake until browned, about 30 minutes.
  "Vegetarian Gourmet" Winter, 1995

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Recipe ID 26645 (Apr 03, 2005)

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