A Girl & Her Food: Wild Mushroom Pot Pie


Wild Mushroom Pot Pie

I was lucky to meet the lovely, bubbly and funny Chef TomDouglas at the Macy’s 125 Year Celebration.  Chef Tom asked me to dance with him to the song “Shut up and dance with me”.  Afterward, he invited me to help him plate his decadent wild mushroom pot pie.  With mushroom hunting season here, I wanted to share this very same recipe with you. If you aren’t the type to head into the woods to forage your own food, head to your local famer’s market to score some wild mushrooms.

Me (Kat Levitt) 

Top by Sonia Rykiel  from Intermix

Wild Mushroom Pot Pie

For the Pastry:


1 ¼ cup all purpose flour
½ tsp salt
½ cup of unsalted butter, cold and diced
½ cup ice water
1 large egg yolk
1 tbsp cold water


To prepare pastry, combine the flour and salt in a food processor. Add the butter and pulse a few times until crumbs form.
Transfer to a bowl and add the ice water 1-2 tablespoons at a time, mixing with a fork or rubber spatula until the dough is just moist enough to hold together. Form the dough into a flattened round and wrap tightly in a plastic wrap.
Refrigerate for at least one hour or overnight.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk together egg yolk and cold water.
Divide the dough into 4 pieces. On a lightly floured surface, roll each piece of dough out into a circle about 7 inches long and 1/8 inch thick. Trim the rounds to make 6 inch circles.
Set the pastry circles on the prepared baking sheet and brush with egg wash.
Bake for 12-15 minutes, or until golden brown.

For the Filling:

1 lb Yukon Gold potatoes, diced
1 cup unsalted butter
1 ¾ lb shitake, oyster, chanterelle, black trumpet, Portobello, or morel mushrooms, thickly sliced (it can be any assortment)
1 medium onion, diced
3 celery stalks, diagonally sliced (about ¼ cup)
4 cloves garlic, sliced
2 Tablespoons fresh thyme leaves, chopped
1 Tablespoon fresh sage, chopped
1 cup white wine
2 ½ cup heavy whipping cream
1 cup fresh spinach
1/3 cup fresh corn kernels
¾ Tablespoon salt
3 pinches of freshly ground black pepper


To prepare the filling, bring a pot of water to a boil. Add the potatoes and cook for 6-8 minutes, until tender. Drain potatoes.

Melt the butter in a large, wide pan over medium high heat. Add mushrooms, onion, celery, garlic, thyme and sage…. Sauté for 8-10 minutes, until vegetables re soft and the bottom of the pan develops a bit of browning. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan. Boil for 4-6 minutes, until wine is reduced to a glaze. Add cream and simmer for 5-10 minutes, until slightly reduced. Add the potatoes, spinach, and corn; cook for 3-5 minutes until spinach is wilted. Season with salt and pepper.  Scoop filling into 4 wide and shallow bowls. Top each with a warm pastry lid. Serve immediately.


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