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; 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; 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 requires around 2 hours and 15 minutes from start to finish. This recipe serves 4. Watching your figure? This vegetarian recipe has 611 calories, 27g of protein, and 24g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. A mixture of thyme, mushrooms, carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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

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 porciniin medium bowl; soak 25 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

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

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

Ingredients you will need

Cooking Oil

Add freshmushrooms. Sauté 3 minutes.

Add 1tablespoon oil, onion, carrot, sage, andthyme. Sauté 4 minutes.

Ingredients you will need

Carrot

Onion

Sage

Cooking Oil

Add garlic; sauté30 seconds. Reduce heat to medium-low.

Ingredients you will need

Garlic

Mix flour into vegetables; cook 1 minute.

Ingredients you will need

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

Addlentils; season with salt and pepper. Dividefilling among four 2-cup ovenproof bowls.DO AHEAD: Can be made 2 days ahead.Cover; chill. Bring to room temperaturebefore continuing.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Preheat oven to 400°F.

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

Addbutter; pulse until mixture resembles coarsemeal.

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

Ingredients you will need

Buttermilk