Over the years, my relationship with mushrooms has evolved. Growing up, mushrooms were often on the supreme pizza my mother would order. The mushroom was a white button, often slimy, soggy, and would slip off the pizza. But over the years, I’ve discovered the joys of these fungi. Their beauty and complexity. And not to mention the incredible umami flavor they add. This pot pie is always a class favorite. and will satisfy even the non-mushrooms fans. And an additional bonus is a fabulous way to use fennel. Fennel is such an underrated tool in your vegetable. arsenal. Subtle anise notes are often an undertone of sweetness but also savory. It is a fabulous tool to balance the flavor.
A few notes to assist with success. Salt your mushroom during the sweating processing. Mushrooms contain a lot of water, and the salt will assist with drawing out those delicious juices. It doesn’t have to be a lot; just a sprinkle or two will do the job.
Mushroom Pot Pie with Gouda Biscuit Crust
- 3 Tbsp olive oil
- 5 Tbsp butter, divided
- 1 medium onion, chopped
- 1 Tbsp tomato paste
- 1 pound mushrooms, stems removed, and quarters a mix of shitake, cremini, white button
- 1/2 cup dry sherry (N/A option: 1/4 c. water & 1/4 cup apple cider vinegar)
- 4 cups chicken or vegetable broth
- 1/4 cup dried porcini mushrooms
- 3 Tbsp flour
Pot Pie Filling
- 1 fennel bulb, trimmed and chopped
- 1 red onion, chopped
- 3 Tbsp unsalted butter, divided
- 2 sprigs thyme
- 8 oz oyster mushrooms
Gouda Biscuit Topping
- 2 ¼ cups all- purpose flour
- ¾ cups cornmeal
- 2½ tsp baking powder
- 1 tsp salt
- ½ cup chilled unsalted butter, diced 8 Tablespoons
- 1 cup buttermilk, plus 2 Tbsp for brushing
- 1 ½ cup gouda cheese
- Heat oil and 2 Tablespoons of butter in a medium saucepan over medium heat. Cook onion, occasionally stirring, until very soft, 10-12 minutes. Add tomato paste and cook for about 1 minute stirring to coat onions.
- Add cremini mushrooms and cook, occasionally stirring until softened and the liquid from the mushrooms has evaporated about 12 - 15 minutes. Add sherry and cook until almost evaporated - about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups) for about 1 hour.
- Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids. Keep the solids, and chop them into small pieces if needed. Set aside.
- In a large saucepan, heat the remaining 3 Tablespoons of butter over medium heat. Whisk in flour and cook, for about 2 minutes. Whisking vigorously to prevent lumps, add mushroom broth gradually and increase heat to medium-high. Bring to a simmer and cook for 1 minute. Remove from heat.
- Preheat to 425F. Combine fennel, onions, 1 Tablespoon butter, and 1 cup of water in a small saucepan with salt and pepper. Bring to a boil over medium-high heat, cover, and reduce heat. Simmer until fennel and onion, crisp 5-8 minutes. Uncover; cook until liquid evaporates 15-18 minutes. Let cool.
- Heat the remaining 2 Tablespoons of butter in a large cast iron skillet over medium heat. Cook thyme sprigs and oyster mushrooms, occasionally stirring, until mushrooms are lightly browned and tender, 6-8 minutes. Let cool and remove thyme. Add fennel onions mixture into the mushroom. Spoon gravy over the top. Taste and season with salt, pepper or acid if needed. Add on the crust. Then bake for 25-30 minutes
- For the gouda crust: combine flour, cornmeal, baking powder, and salt in a food processor; blend for 5 seconds. Add butter and gouda; pulse until mixture resembles a coarse meal. Add 1 cup buttermilk; pulse until dough forms moist clumps. Turn dough out onto a lightly floured surface. Divide dough into 8 equal pieces, shape each into 2/3 inch thick disk. Set round atop filling. Brush with remaining buttermilk