Vegetable of the Week: Mushroom pt. 2

– As of 2006 there were 29 mushroom operations in the Ontario Greenbelt, which represented 34% of Ontario’s mushroom operations
– Ontario Greenbelt mushroom operations are most heavily concentrated around Hamilton and York regions
– Popular varieties such as white, brown, portobello, shiitake and oyster mushrooms are all grown in Ontario
– White mushrooms have a mild taste when raw and become richer in flavour when cooked
– Brown mushrooms have a stronger flavour than the white and also have a meatier texture
– Portobello mushrooms, since they are more mature, have a stronger flavour and even meatier texture than brown mushrooms
– Shiitake mushrooms are rich and woodsy in flavour with a meaty texture after being cooked
– Oyster mushrooms have a subtle flavour and velvet-like texture when cooked
– Because mushrooms can easily be grown indoors, they remain in season all year long

Portobello Mushroom Pot Pie

Portobello Mushroom Pot Pie
Makes a 10-inch pie plate

Ingredients:
For the crust:
1 cup all-purpose or pastry flour
1/2 tsp salt
1/3 cup margarine (regular or vegan)
2 tbsp. milk (dairy or non-dairy such as soy or almond)

For the filling:
1 medium onion chopped
2 large portobello mushrooms, stems removed, cubed
4-6 white mushrooms, chopped
1 tbsp olive oil
1 small potato, cubed
1 celery stalk, chopped
1 medium carrot, chopped
2 tbsp tamari
1/2 tsp dried thyme
1 tsp dried sage
3/4 cup vegetable stock
2 tbsp flour

Directions:
To prepare the crust: In a food processor, blend the flour and salt together. Add the margarine and pulse until mixture resembles a coarse meal. Add “milk” and blend until well combined and a dough forms. Remove dough, roll into a ball, and wrap in plastic; chill for at least 1 hour before using. Preheat oven to 350 F. Lightly oil a 10 inch pie plate or an 8×8 inch baking dish and set aside. In a large saucepan on medium heat, saute the onions and mushrooms in oil until onions are translucent. Add the potatoes, celery, carrots, tamari, thyme, sage, and stock. Bring to a boil then reduce heat. Cover with a lid and simmer for 4-6 minutes or until potatoes can be poked easily with a fork. Stir in the flour and simmer until sauce begins to thicken. Transfer cooked vegetables to baking dish. Roll out the chilled dough and place evenly over top of vegetables. Bake for 20-25 minutes. Let sit 5 minutes before serving.

(Source: Recipe adapted from La Dolce Vegan by Sarah Kramer/http://yourveganbff.blogspot.ca/2011/09/day-3-portobello-pot-pie-all-purpose.html)

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