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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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  1. Cook
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  5. Cardamom + Rose Iced Latte / Japanese Ice Coffee

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Wild Mushroom, Fennel, & Camembert Pot Pie

Cook

11.20.2017

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

The goal with this mushroom pot pie was to create a new holiday tradition. I’m southern, and nothing says Thanksgiving like pie, but they’re usually sweet pies. This works as both a meat free Thanksgiving main for those in need of a turkey stand in, but works just as well as a sumptuous side for the classic bird lovers. I wanted to create a recipe that would please everyone. And this, friends, is IT. Made extra creamy by a  milk & Camembert sauce, this is magic food. I can imagine this golden pie steaming on the table of some hobbit home carved out of the trunk of a 1,000 year old tree in a mossy forest populated by fantastical flora and fauna, faeries and all manner of magical beasts. Mr. Tumnus would make this for you if you dropped by. Okay, maybe I just got carried away. But the point remains: this vegetarian mushroom pot pie is true feast day food worthy of any holiday table. So, without further ado, meet your new favorite tradition. Trust me.

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

wild mushrooms and thyme for pot pie

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

I differentiate between daily food and feast day food. I have daily routines, and I have holiday traditions. And I use real, wholesome ingredients in both: fresh veggies & fruit, milk, farm eggs, grains, and legumes mostly. The beauty of using fresh, whole ingredients is that I don’t feel I have to choose between the two types of food. I get my light daily food, and I get to have my rich, special food too. I do this because I personally don’t want to live in a world without proper cake, the kind with milk & butter & eggs, or without creamy melted cheese. There really is no substitute for certain ingredients. For instance, in this pie, substituting the whole milk would yield a very, very different result that wouldn’t be comparable—it would affect the texture, flavor, and consistency of the recipe. Besides being a simple way to add protein to the recipe, it’s also key to the texture of the sauce. When I save super rich things like buttery pastry for special occasions, I’ve been able to enjoy them even more, truly use food to celebrate, and stay healthy all at the same time. If I indulge daily, food loses its power to make a day special for me.

I believe in feast day food traditions: birthday cake, Christmas cookies, and Thanksgiving pie. I believe these special foods are made even more special, more delicious, by the fact that they aren’t an everyday affair. That isn’t to say that it has to be an official holiday to feast, there’s a million other reasons to feast: to celebrate, to remember, to inspire, to comfort. Whatever your occasion, this mushroom pot pie is a welcome addition to any celebration, particularly if it’s chilly out: buttery, flaky puff pastry atop thyme, mushrooms, & sweet fennel in a creamy camembert milk gravy. It’s addictive.

The best part is that while yes, the cheese and pastry make it rich, it’s homemade and uses nutritious ingredients like milk and vegetables. Milk is a simple, wholesome way to help your little one & family get natural protein and a balanced nutrition. All milk is an excellent source of calcium, and serves up other essential nutrients including: high quality protein for lean muscle, vitamin A for a healthy immune system, B vitamins for energy, and bone building nutrients, including calcium and vitamin D. Whether you make this mushroom pot pie meat free Thanksgiving main or whether it merely threatens to upstage the beloved bird, you need this on your Thanksgiving table. And maybe your Christmas table too. Or just your dinner table if it’s a particularly frigid night, and you’re in need of some serious comfort food. Warmed in the oven and topped with a fried egg, the leftovers are the stuff of brunch legends. It works great with homemade rough puff pastry, but if you need to save a second a high quality store bought puff pastry works great!

wild mushrooms and thyme for pot pie

wild mushrooms and thyme for pot pie

wild mushrooms and thyme for pot pie

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

vegetarian wild mushroom, thyme, camembert, and fennel pot pie for thanksiving, christmas, or cozy winter nights by Beth Kirby | Local Milk

Print
mushroom, fennel, & camembert pot pie

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup unsalted butter
  • 2 tablespoons fresh thyme leaves, roughly chopped
  • 2 medium shallots, diced
  • 3 medium cloves Garlic, minced
  • 1 kg / 1.5 lbs mixed mushrooms, cleaned, stemmed, & roughly chopped
  • 1 medium fennel bulb, chopped into 1” pieces
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup sherry
  • 1/2 cup flour
  • 3/4 cup whole milk
  • 3/4 cup mushroom or veg broth (low sodium, ideally—if not add the broth then salt to taste)
  • 1 tablespoon dijon mustard
  • 8 ounces camembert or brie (brie will have a milder flavor), rind removed, cut into cubes
  • 1 14 ounce sheet of frozen puff pastry or one recipe of homemade rough puff pastry
  • 1 whole egg, lightly whisked, for brushing
  • Chunky for sprinkling the top of the pastry
  • Thyme sprigs for garnish (optional)

Instructions

  1. Heat oven to 400 F/200 C.
  2. Heat butter and oil in a skillet over medium heat. Cook thyme, shallot, garlic, mushrooms, and fennel with the salt and pepper until the mushrooms just start to release their liquid, about 5-10 minutes. Add sherry, cook until almost all of it evaporates. Stir in the mustard. Add the flour, and stir until none is visible. Whisk in the milk & broth. Simmer until it starts to thicken, then whisk in the cheese until melted.
  3. Pour the mushroom mixture into a 2 quart shallow oval bakin gdish or an 8" square baking dish. Allow to cool to room temperature.
  4. Meanwhile roll out the pastry to fit your dish. Once cool, top the dish with the pastry and trim to a 1" overhang. Tuck the overhand in, crimping if desired. Cut a vent in the stop, brush with egg, and sprinkle lightly with chunky salt.
  5. Bake on a sheet tray (to catch any sauce that bubbles over) 30 minutes or until puffed, deep golden brown, and pastry is completely cooked through.
  6. Note: You can make this ahead the day before. Simply top with the pastry and then cover. Do not brush with the egg wash until right before baking. It can also be made in about 8 individual 1 cup ramekins.
3.1
https://localmilkblog.com/2017/11/mushroom-fennel-camembert-pot-pie.html

Wile Mushroom, Fennel, and Camembert Pot Pie, a vegetarian Thanksgiving or holiday side that works just as well as a main! Even meat eaters will adore this simple, easy mushroom recipe. | by Beth Kirby / Local Milk localmilkblog.com

This post was created in partnership with Milk Life. All opinions and recipe are my own!

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tags: mushroom pie, mushroom pot pie, puff pastry pot pie, thanksgiving, vegetarian, vegetarian thanksgiving main

14 thoughts on “Wild Mushroom, Fennel, & Camembert Pot Pie”

  1. Ruth Miranda says:
    November 20, 2017 at 9:45 am

    This is right up my alley, I’m a sucker for savoury pies especially if there’s mushrooms in it. Gonna try this one soon, alright!

    https://bloglairdutemps.blogspot.pt/

    Reply
  2. Daisy @ Simplicity Relished says:
    November 20, 2017 at 2:56 pm

    This is such a beautiful pot pie! And I 100% agree with you on certain ingredients — real ingredients in recipes, forever and ever.

    Reply
  3. Juultje says:
    November 22, 2017 at 9:46 am

    O wow! My kids are super fond of cheese but…can I skip the sherry or replace it so that it becomes kid friendly?
    Thanks!

    Reply
    1. beth says:
      November 22, 2017 at 5:17 pm

      The alcohol cooks out, so it’s totally kid friendly with it! But yes…just skip it! Maybe up the milk a little bit but only if the sauce seems to thick.

      Reply
  4. Ellen Scott says:
    November 27, 2017 at 9:10 am

    You reminds me about pot pies my mom always make when Christmas come. And she has thinking as you about cook for holiday. By the way milk and mushroom is a great combination. I love it.

    Reply
  5. ellie | from scratch, mostly says:
    November 30, 2017 at 7:57 pm

    beautiful, Beth! And now I’m craving savory pastry~liike, really bad.

    Reply
  6. 2pots2cook says:
    December 3, 2017 at 2:48 pm

    What I usually do is pickled mushrooms of all kind and this is great idea and perfect timing as well. Thank you so much !

    Reply
  7. Kat says:
    December 4, 2017 at 2:04 pm

    Just made nytimes mushroom lasagna and often do for guests. Making this next! Love the addition of fennel!

    Reply
  8. Ella Frances Waite says:
    December 8, 2017 at 5:43 pm

    Yummy!! I love making pot pies in the winter here in Minnesota. I like the idea of these three ingredients together (mushroom, fennel & camembert). I will need to try this recipe! Thank you.

    Reply
  9. Kaite says:
    December 26, 2017 at 12:27 pm

    I have this about to go in the oven – it’s the perfect veggie Boxing Day pie! I think it’ll go down a storm with the meat-eaters as well….if I can stop eating the filling long enough!

    Reply
  10. Ann Evans says:
    December 31, 2017 at 2:48 pm

    Hi Beth ,
    I love your blog and all your stories ! I was wondering if you could tell us how you do the scarf turban that you are often wearing on your head.

    Reply
  11. Peggy Paul Casella says:
    January 9, 2018 at 5:44 pm

    Woah. How did I not see this recipe until now?! *Bookmarking for the next snow day*

    Reply
  12. Pingback: chicken pot pie with camembert | Live Life - Love Food
  13. Sharon Ray says:
    February 26, 2018 at 11:12 pm

    This looks and sounds heavenly! My friend stopped eating meat at the beginning of the year and I’m having her & a couple of girls over for dinner and this is what I will be serving. Thank you!
    Maybe a little arugula salad simply dressed with lemon and olive oil on the side or what do you suggest?

    Reply

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