Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

Name: Mushroom and Lentil Pot Pies with Gouda Biscuit Topping
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 2 Tbsps all purpose flour; 1 teaspoons baking powder; 4 teaspoons chilled unsalted butter, diced; 118 milliliters buttermilk; 1 carrot, cut into 1/4-inch-thick rounds; 28 grams dried porcini mushrooms; 2 teaspoons dried sage; 0 teaspoons dried thyme; 170 grams fresh mushrooms, sliced; 1 large garlic clove, minced; 177 milliliters (packed) coarsely grated Gouda cheese about 3 ounces; 118 milliliters lentils; 2 Tbsps olive oil, divided; 1 medium onion, chopped; 0 teaspoons salt; 1 teaspoons salt; 4 teaspoons soy sauce; 1 Tbsp tomato paste; 6 Tbsps yellow cornmeal; 2 mediums Yukon Gold potatoes, peeled, cut into 1/2-inch chunks

Mushroom and Lentil Pot Pies with Gouda Biscuit Topping is a vegetarian main course. One portion of this dish contains around 27g of protein, 24g of fat, and a total of 625 calories. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. Head to the store and pick up lentils, porcini mushrooms, carrot, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.

Instructions

Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes.

Ingredients you will need

Lentils

Water

Salt

Equipment you will use

Sauce Pan

Drain; set lentils aside.

Ingredients you will need

Lentils

Pour 3 cups boiling water over porcini in medium bowl; soak 25 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.)

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fresh mushrooms. Saut 3 minutes.

Ingredients you will need

Fresh Mushrooms

Add 1 tablespoon oil, onion, carrot, sage, and thyme. Saut 4 minutes.

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Carrot

Onion

Thyme

Sage

Cooking Oil

Add garlic; saut 30 seconds. Reduce heat to medium-low.

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Garlic

Mix flour into vegetables; cook 1 minute.

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Vegetable

All Purpose Flour

Add porcini soaking liquid.

Mix in porcini, potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes.

Ingredients you will need

Tomato Paste

Soy Sauce

Potato

Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing.

Ingredients you will need

Salt And Pepper

Lentils

Equipment you will use

Bowl

Preheat oven to 400F.

Equipment you will use

Oven

Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Salt

Add butter; pulse until mixture resembles coarse meal.

Ingredients you will need

Butter

Add buttermilk; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. Set rounds atop filling; top with cheese.

Ingredients you will need

Buttermilk