Mushroom Marsala Pot Pie
6 tablespoons butter
8 ounces oyster mushroom (chopped)
10 ounces shiitake mushroom (chopped)
12 ounces king trumpet mushroom (chopped)
3 cups ( about 1 large) onion (diced)
1 cup (about 2 stalks) celery (diced)
1.5 cups (about 1 ½ large) carrots (diced)
1.5 tablespoons garlic (minced)
1.5 cups frozen peas
1 tablespoon thyme (minced)
1 tablespoon rosemary (minced)
1 cup all-purpose flour
1 cup marsala wine
2 1/2 cups broth (we like to use half maitake broth and half vegetable broth)
2 uncooked pie crusts
salt and pepper
Preheat the oven to 425 degrees Fahrenheit.
In a large sauce pot, melt 4 tablespoons of butter on medium high heat. Add all the mushrooms and sauté until they start to brown and stick to the bottom of the pan, about 10-15 minutes. Remove the mushrooms from the pot and set aside.
In the same pot, melt 2 tablespoons of butter with the onion and sauté for 4 minutes. Stir in the celery and carrot, and cook for another 4 minutes. Add the garlic and stir constantly to prevent it from burning while cooking for another minute. Mix in the cooked mushrooms, peas, and about half of the thyme and rosemary. Add the marsala wine, and cook for 4 minutes.
Lower the heat to medium and gradually add the flour by dusting it over while stirring so that everything becomes well coated without clumps. Slowly stir in the broth along with the rest of the thyme and rosemary. When everything is well combined, let simmer for 5-10 minutes or until thick. Add salt and pepper to taste.
Place one uncooked pie crust into the bottom of a pie plate. Add the filling and cover with the second pie crust. Seal the edges and add a few slits to the top to let the steam escape.
Bake for 30-40 minutes or until the crust is lightly browned and filling is bubbling. Remove from the oven and let cool for 10 minutes before serving.