Lentil-Mushroom Prosperity Pot Pie

This recipe was on my calendar menu and I was so excited about the idea of it that I made it a day ahead of schedule.   This is a really nice, comforting dish for a cold day.  Plus, lentils can be eaten to bring prosperity at the new year or any time of year.  Mushrooms provide some moon magic and earth magic.  Lentil-Mushroom Pot Pie is a bountiful, earthy meal.  Serve with some crusty rolls and a salad to make a complete meal.

Lentil-Mushroom Pot Pie - serves 6

1 cup lentils, washed and sorted

1 4-oz. package dried mushrooms (I used shiitake)

2 leeks, white and light green parts only, cleaned and sliced into half moons

2 small parsnips, peeled and diced

4 cloves garlic, minced

2 stalks celery, chopped

4-5 cups vegetable broth, as needed

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

Salt and pepper to taste

2-3 tablespoons  grape seed oil

I sheet puff pastry, thawed

Place the dried mushrooms in a bowl and cover with boiling water.  Cover and allow to sit until ready to use.

Heat the oil in a large pot.  Add the parsnips, leeks, and celery and cook 5-7 minutes over medium high heat until fragrant.  Add the garlic and cook 2-3 more minutes.  

Add the lentils, mushrooms, mushroom broth, and vegetable broth or stock.   Bring to a boil.  Reduce to a simmer and cook, partially covered, until lentils are tender, about 30-35 minutes.   Add extra broth or water if necessary to keep lentils from scorching.    If extra liquid remains, uncover the pot and allow it to reduce. 

Stir in the herbs and season with salt and pepper.

Spray a casserole dish with nonstick spray.   Pour the lentil-mushroom stew into the casserole dish.   Roll out the puff pastry on a lightly floured surface, sealing the seams. 

Trim the pastry to fit the casserole dish and place over the rim.    You can use an egg beaten with a teaspoon of water to help seal the pastry to the dish.  Brush the top of the pastry to help it brown, too.

Heat the oven to 450 F.   Bake the pot pie until pastry is puffed and golden brown, 25-30 minutes.  

Mushroom Quiche

I keep adding to my autumn and winter cookbooks. I'm going to have to start weeding out recipes or rearranging them, but this one is a keeper. I didn't make it in time for the full moon, but you certainly can make it for the next one.

Note: Yes, the photos are out of order. I really suck at technology. Sorry! At least the steps of the recipe are in order. ;)


Melt about 3-4 tablespoons of butter on medium-low heat. Add 6 ounces (1 package) of portobello mushroom caps, coarsely chopped. Add 2 minced shallots and 2 minced cloves of garlic. Season with sea salt, freshly cracked black pepper, and 1/4 teaspoon nutmeg. Cook until softened, about 12 minutes.



Place the softened mushroom mixture in a food processor and pulse until you have a coarse paste. Spread on the bottom of a blind-baked pie crust.



Top the mushroom mixture with 1/2 cup grated Gruyere.

Place 4 eggs and 1/4 cream in the food processor. Season with salt and pepper. Whip for a few seconds until combined. Slowly pour this mixture over the mushrooms.




Bake quiche in a 350-degree oven for 20-25 minutes, until set. Cool for 15 minutes before slicing.

Sneak Peek

Here is a recipe I finally got around to making. In honor of the moon, here is my Moony Mushroom Soup. No, I don't like that name. I'll just call it "Mushroom Soup". Anyway, it'll be in the book if I ever get around to writing it. Copyrighted, y'all. Or something.

Ingredients
2.5 tablespoons butter
1/2 large onion, finely chopped
1 large portabello cap, diced
1 package crimini mushrooms, sliced
1 package dried porcini mushrooms, soaked in about 1 cup of boiling water
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 cans chicken broth, plus extra water if needed
1/2 cup half and half

In a large soup pot, melt the butter and cook the onions for about 5 minutes.
Add the fresh mushrooms and cook until slightly soft, another 5 minutes.
Add the dried mushrooms plus the soaking water, chicken broth and thyme.
Allow the soup to simmer, covered, for 10-15 minutes.
Check for seasoning and season with salt and pepper to taste.
Put the lid back on and let the soup sit for another 5 minutes.
Puree with a stick blender or in batches in a regular blender.
Add the pureed soup back to the pot and stir in the half and half.
Reheat gently if needed, taking care not to boil. Serve.