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

Wild Mushroom, Fennel, & Camembert Pot Pie

Print Recipe
Course Main Course
Keyword camembert, mushroom, pie, Roast Fennel
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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

  • Heat oven to 400 F/200 C.
  • 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.
  • Pour the mushroom mixture into a 2 quart shallow oval bakin gdish or an 8″ square baking dish. Allow to cool to room temperature.
  • 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.
  • 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.
  • 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.