Dishing Up the Dirt

Miso Mushroom Lentil Pot Pie

We’re on a pot pie kick this fall at the farm and I don’t see any end in sight! Once I got over my fear of pie crust (it’s so easy to make!) I’ve been whipping up seasonal pot pies that incorporate whatever veggies or wild food we can get our hands on. This version highlights some delicious chanterelle mushrooms that our buddy Colin has been foraging weekly in nearby forests. And while the chanterelles are the preferred mushroom for this pot pie (they’re so damn flavorful and “meaty”) you can use whatever mushrooms you can get your hands on. We added some cooked lentils for some protien and texture a few hefty tablespoons of miso paste for a lovely umami flavor. I just discovered some local miso from a rad company out of Portland and it’s the best miso I’ve ever tasted. Local folks check out Jorinji miso company!  I threw in some Japanese turnips from the fields and the whole damn pie really came to life!  This is one of my favorite recipes of the season so far and I hope you all enjoy it too!

Cheers from Tumbleweed Farm!

Miso Mushroom & Lentil Pot Pie

Prep Time: 30 minutes    Cook Time: 1 hour    Serves: 6

For the crust:
  • 1 ¼ cups all purpose flour (spooned and leveled,) plus more for the work surface
  • ¼ teaspoon fine sea salt
  • ½ cup (1 stick) cold unsalted butter
  • 3-6 tablespoons ice water
  • 1 egg
  • 1 tablespoon milk or cream
For the Filling:
  • 1/2 cup lentils
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 3 tablespoons unsalted butter (divided)
  • 1 pound chanterell mushrooms, roughly chopped
  • 1 medium sized onion, finely chopped
  • 2 teaspoons dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 small bunch of turnips, cut into 1/2 inch chunks (save the greens)
  • 3 tablespoons white miso paste (or to taste)
  • 2 teaspoons soy sauce
  • 1/4 cup dry white wine
  • 1/4 cup all purpose flour
  • 3 cups low salt chicken stock
  • 1 bunch of roughly chopped turnip greens
 

Preparation

  1. Make the crust: Cube the cold butter into ½ inch dice with a sharp knife and place in the freezer to cool back down after handling. Pulse together flour and salt. Add cubed butter and pulse 12-16 times or until the mixture resembles a coarse meal, with a few pea-size pieces of butter remaining. With the machine running, gently pour in the water. Pulse until dough begins to form a ball (it may still be crumbly and that’s okay as long as when you pinch it it holds together.) If it seems too dry add a touch more ice water. Do not over mix.
  2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, about 45 minutes to 1 hour (you can also leave the dough in the fridge overnight).
  3. Combine 3 cups cold water, lentils, and 1/4 teaspoon salt + the bay leaf in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.
  4. Preheat the oven to 375F
  5. Heat 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the mushrooms and cook, stirriong occasionally until softened and lightly browned, about 8 minutes. Add the remaining tablespoon of butter along with the onion, thyme, and crushed red pepper flakes. Cook, stirring often for about 5 minutes longer.
  6. Add the chopped turnips and miso paste and soy sauce. Stir and continue to cook for about 1 minute longer. Add the wine and bring to a boil. Reduce the heat until most of the liquid has evaporated. Stir in the flour to coat the veggies then add the chicken stock 1/2 a cup at a time. Bring to a boil, reduce the heat and simmer until the turnips are tender and the mixture thickens up a bit. Stir in the chopped turnip greens and cooked lentils. Give the mixture a taste test and adjust seasonings as needed (maybe a pinch of salt, more crushed red pepper flakes, more miso, etc.) Remove the pot from the heat.
  7. On a floured work surface, roll out the dough to 1/8-inch thickness. Place dough over the pot (being careful not to burn yourself) and fold the overhang inward while pinching to crimp the edge. Alternatively, you can pour the contents of the pot pie into a pie pan and drape the crust over the pie pan. Cut vents in dough. Brush with egg wash. Place dish on a rimmed baking sheet and bake until crust is golden brown and the filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary


Leave a Reply

4 thoughts on “Miso Mushroom Lentil Pot Pie

  1. Meredith Kalmes says:

    What type of lentils did you use?

    1. Andrea says:

      I used Puy lentils but you can use black or green (or whatever you’ve got on hand!)

  2. Suzanne Gilbert says:

    This is a fabulous recipe. I live in Houston and my grocery store did not have turnips that I liked, so I used things in my rerfrig, sweet potatoes and carrots. I will make this later in the year and look for turnips. We have been so hot this year that turnips may not be in the stores yet.

    1. Andrea says:

      I’m so happy you enjoyed this pot pie as much as we do. And I’m even happier you made it your own with the veggies you had on hand! Sounds divine!

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