Mushroom and Root Vegetable Potpie

Name: Mushroom and Root Vegetable Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 2 Tbsps cornstarch; 0 teaspoons dried rubbed sage; 1 teaspoons dried thyme; 118 milliliters dry white wine; 473 milliliters vegetable or fat-skimmed chicken broth; 1 head fennel (about 4 in. wide); 14 grams 1/2 cup dried morel mushrooms; 454 grams fresh mushrooms such as common, chanterelle, oyster, pompon, porcini, portabella, and shiitake (1 to 4 kinds); 680 grams red thin-skinned potatoes (1 to 1 1/2 in. wide), scrubbed and cut in half; 6 servings Salt and pepper; 118 milliliters chopped shallots; 237 milliliters chopped spinach; 3 turnips (2 1/2 to 3 in. wide), rinsed, peeled, and cut into eighths; 59 milliliters whipping cream

For $1.77 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 6g of fat, and a total of 206 calories. This recipe serves 6. If you have salt and pepper, mushrooms such as common, rubbed sage, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Put morels in a microwave-safe bowl; add broth and heat in a microwave oven on full power (100%) until steaming, 6 to 8 minutes.

Ingredients you will need

Morel Mushrooms

Broth

Equipment you will use

Microwave

Bowl

Oven

Let stand until morels are pliable, at least 10 minutes.

Ingredients you will need

Morel Mushrooms

As morels soak, discard any dirt and debris from fresh mushrooms; trim and discard bruised spots and discolored stem ends (including stems from shiitakes). Quickly immerse mushrooms in water and swish to wash, then lift out and drain (avoid saturating them; they are like sponges).

Ingredients you will need

Mushrooms

Shiitake Mushrooms

Morel Mushrooms

Water

Cut mushrooms wider than 1 inch into 1/4-inch-thick lengthwise slices; leave smaller ones whole.

Ingredients you will need

Mushrooms

Melt butter in a 10- to 12-inch frying pan over high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add fresh mushrooms, shallots, thyme, and sage; stir often until liquid is evaporated and mushrooms are browned, 8 to 10 minutes.

Ingredients you will need

Mushrooms

Shallot

Thyme

Sage

Meanwhile, with your hand, squeeze morels in broth to release grit. Lift out and squeeze dry. Carefully pour morel soaking broth into a glass measure without disturbing sediment; leave sediment behind and discard. Measure soaking liquid; if there's less than 1 3/4 cup, add enough water to make this amount.

Ingredients you will need

Morel Mushrooms

Broth

Water

Pour into frying pan. Rinse bowl, return morels to it, cover generously with water, and squeeze morels in water to release any remaining grit. Lift out and squeeze dry; discard water.

Ingredients you will need

Morel Mushrooms

Water

Equipment you will use

Frying Pan

Bowl

Add morels to frying pan and heat until simmering.

Ingredients you will need

Morel Mushrooms

Equipment you will use

Frying Pan

Rinse fennel; trim off and discard stalks (reserving feathery green leaves), stem end, and bruised spots. Thinly slice fennel head crosswise. Chop 1/4 cup feathery leaves and reserve a few sprigs (discard remainder); cover separately and chill.

Ingredients you will need

Fennel

In a 4 1/2-quart or larger electric slow-cooker, combine fennel, potatoes, and turnips.

Ingredients you will need

Potato

Turnip

Fennel

Pour hot mushroom mixture over vegetables; add wine. Cover and cook until vegetables are very tender when pierced, 5 to 5 1/2 hours on low, 4 to 4 1/2 hours on high.

Ingredients you will need

Vegetable

Mushrooms

Wine

In a small bowl, mix cornstarch and cream. Turn cooker to high.

Ingredients you will need

Corn Starch

Cream

Equipment you will use

Bowl

Add cornstarch mixture, reserved chopped fennel leaves, and spinach; stir occasionally until sauce is bubbling, 10 to 12 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper