Creamy Mushroom Pot Pies

Bryant Kryck
Bryant Kryck
August 25, 2021
When you use a light amount of steam to bake pastry in the Anova Precision Oven, it turns out lighter and flakier, which makes these vegetarian mushroom pot pies better than anything you can make in a traditional oven.
Serves
6
Prep Time
01:30
Cook Time
00:18
Creamy Mushroom Pot Pies
5 (2)
101
Ingredients
12 Tbsp (6 ounces)
unsalted butter
½ large
white onion, thinly sliced
4 cloves
garlic, minced
1 lb
assorted mushrooms, thinly sliced
2 tsp
dried oregano
2 tsp
ground cumin
4
dry bay leaves
Salt and freshly ground black pepper
½ cup
mezcal
1 cup
heavy cream
6 (7- by 5-inch) sheets
frozen puff pastry, thawed
1 cup
shredded Gruyère cheese
1 Tbsp
truffle oil
2 cups
baby arugula
1 Tbsp
extra-virgin olive oil
2 tsp
fresh lime juice
Thinly sliced radish, for garnish
Steps

1. Preheat Oven

Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear

2. Sweat Onion and Garlic

Melt the butter in a large saucepan over medium-low heat. When the butter is foamy, add the onion and garlic and cook, stirring frequently, until soft but not browned, 7 to 10 minutes.
Sweat Onion and Garlic

3. Cook Mushrooms

Add the mushrooms, oregano, cumin, bay leaves, and a good pinch of salt and pepper. Continue to cook, stirring, until the mushrooms have begun to shrink and give off their liquid, 3 to 4 minutes. Stir in the mezcal, increase the heat to medium-high, and cook until the liquid has slightly reduced, 3 to 4 more minutes.
Cook Mushrooms

4. Add Cream

Stir in the cream, bring to a simmer, then reduce the heat to medium-low. Continue to cook until thickened, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper. Discard the bay leaves and transfer to a shallow pan to cool. As it cools, the sauce will thicken up. (You can make this mixture up to 24 hours ahead of time and store in the refrigerator.)
Add Cream

5. Fit Puff Pastry

Spray 6 single-serving ramekins or oven-safe bowls with nonstick oil spray. Press the puff pastry into the bottom and up the sides of the ramekins. (If you’d like, you can also use muffin tins, but, since the pot pies will be smaller, you will need to adjust the cooking time.)
Fit Puff Pastry

6. Fill Pastry

Evenly fill pastries with the cool mushroom-cream mixture. Sprinkle the tops with Gruyère. These can also be filled and made ahead of time, so that all you need to do is bake before serving.
Fill Pastry

7. Bake

Transfer to the oven and bake, uncovered, until lightly golden brown on top, 18 minutes. As soon as they are removed from the oven, drizzle the tops with truffle oil.
Bake
Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear
00:18 Timer

8. Garnish and Serve

Toss the arugula, oil, lime juice together in a medium bowl. Evenly top puff pastry with the arugula mixture and garnish with fresh radish slices. Serve and enjoy.
Garnish and Serve
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