Homemade Ruffled Mushroom Pot Pie

Homemade Ruffled Mushroom Pot Pie is golden, crispy sheets of delicate phyllo pastry ruffled atop a thick, creamy mushroom filling, creating a pot pie that is sophisticated yet comforting. With each bite is a great contrast—the light, airy flakiness of the pastry giving way to an intense, earthy combination of mushrooms, caramelized onions, and aromatic herbs. With subtle hints of thyme and rosemary, this dish is a delight to warmth and richness, perfect for special occasions and comforting dinners. Whether it comes in the form of a beautiful centerpiece or as a country indulgence, Ruffled Mushroom Pot Pie is both a feast for the eyes and for the taste buds.

What is the Ruffled Mushroom Pot Pie?

Ruffled Mushroom Pot Pie is a sophisticated, elegant twist on the classic pot pie. Instead of a traditional pie crust or puff pastry, it’s topped with delicate, crispy sheets of phyllo dough, which are crumpled or “ruffled” on top in a decorative way, making a beautiful, golden-brown presentation.

The filling is a rich, creamy mixture of sautéed mushrooms, onions, garlic, and herbs, occasionally blended with some cream or broth for a decadent texture. Mushrooms offer deep, earthy flavors, and herbs like thyme and rosemary contribute aroma depth. Carrots, celery, peas, or cheese can be included in some versions for complexity and texture.

Baked to a golden phyllo crisp, this is a meal worthy of one who likes a comforting, yet sophisticated meal. It’s a wonderful vegetarian meal that pairs nicely with a simple salad or roasted vegetables and is ideal for night dinners, holiday meals, or special occasions.

Ingredients

For the Filling:

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 400g (about 4 cups) mixed mushrooms (button, cremini, shiitake), sliced

  • 1 medium carrot, diced

  • 1 celery stalk, diced

  • 1 tsp dried thyme (or 1 tbsp fresh thyme)

  • ½ tsp dried rosemary (or 1 tsp fresh rosemary, chopped)

  • ½ tsp black pepper

  • 1 tsp salt (adjust to taste)

  • ½ tsp smoked paprika (optional)

  • 1 tbsp soy sauce (for umami flavor)

  • 2 tbsp all-purpose flour

  • 1 cup vegetable broth

  • ½ cup heavy cream (or coconut milk for dairy-free)

  • ½ cup frozen peas

  • ½ cup grated parmesan (optional)

For the Phyllo Crust:

  • 6–8 sheets phyllo dough, thawed

  • 4 tbsp melted butter or olive oil

Instructions:

1. Prepare the Filling:

  1. Heat olive oil and butter in a pan over medium heat.

  2. Add onions and garlic, and sauté until fragrant.

  3. Stir in mushrooms, carrots, and celery. Cook for 5–7 minutes until softened.

  4. Add thyme, rosemary, salt, black pepper, and smoked paprika. Mix well.

  5. Pour in soy sauce and stir.

  6. Sprinkle in flour and stir continuously for 1 minute.

  7. Slowly add vegetable broth, stirring to avoid lumps.

  8. Pour in heavy cream and let simmer for 5 minutes until thickened.

  9. Stir in peas and parmesan (if using). Remove from heat and let cool slightly.

  1. Assemble the Pot Pie:
  1. Preheat oven to 375°F (190°C).

  2. Transfer the mushroom filling into a greased 9-inch round baking dish or a deep pie dish.

  3. Lay a sheet of phyllo dough over the filling, brushing with melted butter or olive oil.

  4. Crumple or ruffle each sheet gently and place it on top, repeating until all sheets are used.

  5. Brush the top with more butter for a golden, crispy crust.

  1. Bake and Serve:

  2. Bake for 30–35 minutes until the phyllo is golden brown and crisp.

  3. Let cool slightly before serving.

Serving Suggestions:

  • Serve warm with a side salad or roasted vegetables.
  • Pair with a glass of white wine for a fancy touch.
  • Garnish with fresh parsley or thyme for extra flavor.

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