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Prep time
15 minutes
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Cook time
1 hour
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Serves
4 to 6
Author Notes
For when you need a meatless main that even the most carnivorous will enjoy, I've got you with this pie. The secret is in the flavor-rich filling: Meaty mushrooms meld with mellow miso and savory herbs, then splash around with a bit of white wine and vegetable stock or unsweetened oat milk (dealer's choice, depending on whether you're looking for super-savory or creamy-cozy). The whole thing's then capped off with a sheet of slightly rolled puff pastry—if you're plant-based, make sure you look out for a vegan type like Pepperidge Farm's frozen puff—and baked till crispy on the top and richly stewy on the bottom.
If you'd like to make this and freeze it before the big meal, be my guest: You can fully bake it, then let it cool completely, wrap it well, and stick it in the freezer. Bake straight from frozen in a low oven (300°F for about 25 to 30 minutes should do the trick) with foil tented over the top so the pastry doesn't burn. Pre-made filling will also keep in the fridge for up two two days; bring it to room temperature and thin out with additional stock or oat milk as needed before transferring to your baking dish and sticking it all in the oven. —Brinda Ayer
Ingredients
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4 tablespoons
extra-virgin olive oil, divided
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2
large or 3 medium leeks, tough outer layers removed, halved lengthwise, washed very well and white and pale green parts sliced thinly
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1 pound
mixed mushrooms, sliced (a mixture of shiitake, cremini, oyster, maitake, and trumpet would be excellent)
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Kosher salt and freshly ground black pepper, to taste
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1 pinch
red pepper flakes
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2 tablespoons
vegan butter (substitute more olive oil if you don’t like or have this)
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2
cloves garlic, finely chopped
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5
to 6 sprigs thyme, leaves only
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5
5 to 6 sage leaves, thinly sliced into ribbons
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1 tablespoon
white miso
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2 tablespoons
all-purpose flour
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1/4 cup
dry white wine, cider vinegar, or apple cider (hard or not)
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1 3/4 cups
vegetable stock or plain unsweetened oat milk (for a richer texture), at room temperature
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2 tablespoons
nutritional yeast (optional)
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1
sheet vegan puff pastry (like Pepperidge Farm), thawed
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Aquafaba or melted vegan butter, for brushing
Directions
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Heat the oven to 400°F.
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In a large skillet over medium-high heat, add the olive oil and heat until shimmering. Add the leeks and saute until softened and translucent, 6 to 8 minutes. Pour in the second two tablespoons of olive oil and heat momentarily. Add the mushrooms to the pan, plus a big pinch of salt and a few cranks of black pepper and red chile flakes, and cook until the mushrooms have expelled most of their liquid and begin to brown, 6 to 8 more minutes. Transfer the mushrooms and leeks to a separate container (like the 2-quart baking dish you’ll eventually use to bake the pie) and set aside.
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To the same skillet, over medium heat, add the vegan butter and heat until fully melted. Add the garlic, thyme, and sage leaves and cook until fragrant and slightly browned, 1 to 2 minutes. Add the white miso and stir, cooking for another 30 seconds or so until it’s incorporated in the garlic and herb mixture. Next, add the all-purpose flour and cook for 1 to 2 minutes, stirring occasionally, until the flour is coated in the fat and no dry pockets are visible.
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Carefully pour in the dry white wine, scraping the bottom of the pan and stirring the mixture so the liquid incorporates into the roux. Then, slowly add the vegetable stock or oat milk to the pan, stirring vigorously until no floury lumps remain. Bring the mixture to a rollicking simmer, then lower the heat and add the reserved mushrooms and leeks, plus the nutritional yeast, if using. Stir to combine and cook for another 3 or so minutes, letting the mixture thicken—you want it to be roughly the consistency of chowder, but not much thicker than that, as it’ll continue to firm up in the oven (add more liquid if yours evaporated too quickly). Taste and adjust seasoning as needed with more salt, pepper, or even sage or thyme leaves.
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Transfer mushroom-leek mixture to a medium (2-quart) baking dish (a 7x10 or 7x11-incher should fit the mixture and work nicely with the size of the puff pastry sheet; a 10-inch cast-iron skillet also works), and smooth out into an even layer.
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Roll the puff pastry so there's a 1/4-inch overhang on all sides. Gently place puff pastry sheet over the baking dish, draping it so it hangs over the edges of the pan. Pinch the overhang onto the edge of the pan and add a few slits down the middle of the pie to let out steam and allow the pastry to fully puff up. Brush the top with aquafaba or melted vegan butter to encourage browning.
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Place the baking dish in the oven and bake for 15 minutes; then lower the heat to 375°F and bake for another 25 to 30 minutes, until the pastry has puffed up fully (it should be considerably taller than when raw). If you see the top getting too dark too quickly, you can tent some foil over the dish for the second part of the bake. Let cool slightly before eating.
Brinda is the Director of Content at Food52, where she oversees all site content across Food52 and Home52. She likes chewy Neapolitan pizza, stinky cheese of all sorts, and tahini-flavored anything. Brinda lives in Brooklyn with 18 plants and at least one foster pup (sometimes more). Find her at @brindayesterday on Twitter and Instagram.
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