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Mushroom and Lentil Pot Pie with Gouda Biscuit Topping

November 8, 2010
Of all the recipes in the new Thanksgiving Bon Appetit, this is the one that caught my the most, and it’s not even a Thanksgiving recipe…although it would be a good main dish for vegetarians.  It’s really savory and flavorful, and meaty because of the mushrooms- not too carby like I was worried about, with the potatoes, biscuit top and lentils all in one dish.  The topping is a snap to make and turned out nice and crunchy from the cornmeal.  One thing to note is the dried porcini this recipe has…I think they’re really important to the flavor of the dish.  If you don’t have porcinis, you could use a flavorful mushroom or vegetable stock, but it might lack 

lentil mushroom pot pie

some of the same unique porcini flavor.  While this says it serves 4, we got 6 meals out of it along with a green salad on the side…perfect for a healthy winter meal.

Ingredients:

1/2 c lentils (I used brown, but green would work as well)
1/4 t salt
1 ounce dried porcini mushrooms
2 T olive oil, divided
8 ounces (1 box) fresh mushrooms, sliced  (I used creminis)
1 medium onion, chopped
1 carrot, cut into 1/4-inch-thick rounds
1 1/2 t dried sage (or 2 t fresh)
1/4 t dried thyme
1 large garlic clove, minced
2 T all-purpose flour
2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
4 t soy sauce
1 T tomato paste

Topping

1 cup plus 2 T all-purpose flour
6 T yellow cornmeal
1 1/4 t baking powder
1/2 t salt
4 t chilled unsalted butter, diced
1/2 c buttermilk ( I used plain yogurt thinned with water instead)
3/4 c (packed) coarsely grated Gouda cheese (I used Edam instead)

Directions:

Filling

Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan and bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.
Pour 3 cups boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.)

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms and sauté for 3 minutes. Add 1 tablespoon oil, onion, carrot, sage, and thyme and sauté for 4 minutes. Add garlic; sauté 30 seconds. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. Add lentils; season with salt and pepper. Pour in a casserole or 9″ x 9″ baking dish.

Topping

Preheat oven to 400°F. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds (or do this by hand). Add butter; pulse until mixture resembles coarse meal. Add buttermilk; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Roll to 2/3″ thickness the shape of your baking dish and place on top of the filling.  Sprikle shredded cheese over the top.  Bake on a baking sheet (to prevent bubbling over) until tester inserted into biscuit topping comes out clean, about 25-30 minutes.
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4 Comments leave one →
  1. sharon permalink
    November 10, 2010 9:21 pm

    This sounds like a must-try!

  2. intoxico permalink
    February 8, 2011 10:15 pm

    coming from a bad eater (i eat crap all the time) this was wonderfully meaty for a non meat dish. Also, goes great with beer. wonderful wonderful beer.

    • juicybits permalink*
      February 8, 2011 10:33 pm

      Layne, that means the most coming from you!

  3. Haley permalink
    February 10, 2011 2:40 pm

    Ha! I was going to post on this delicious dish we made the other night, but I see my carnivorous husband has already. It was super delicious, and very filling and warm!

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