Shiitake pot pie with polenta crust

6 servings

Ingredients

Quantity Ingredient
½ ounce Dried porcini mushrooms
¾ cup Hot water
2 pounds New potatoes; cubed
1 Tablepsoon olive oil
½ teaspoon Olive oil
1 medium Onion; diced
4 Cloves garlic; crushed
1 pounds Shiitake mushrooms; stems removed and
Sliced
1 teaspoon Dried thyme
⅛ teaspoon Ground cayenne
1½ tablespoon Flour
1 cup Peas
3 cups Water
¾ cup Polenta; or yellow cornmeal
¼ teaspoon Salt

Directions

Soak porcinis in hot water for at least an hour. Remove mushrooms from water and, depending on their quality, either discard or reserve for another use. Strain soaking water through cheesecloth, fine sieve or coffee filter. Set aside.

Preheat oven to 425 degrees. Lightly oil roasting pan large enough to hold potatoes in one layer. Roast potatoes, stirring once or twice to prevent sticking and to brown evenly, until tender, about 35 minutes.

While potatoes are roasting, heat ½ teaspoon of oil in nonstick skillet.

Add onions and garlic; saute until the onions are soft. Add fresh mushrooms, thyme and cayenne; cook until mushrooms soften and shrink to about half their original size, about 15 minutes.

In separate skillet, heat remaining oil. Make a roux by adding flour and stirring until flour begins to brown. Add porcini water and mushroom mixture to the roux; cook until liquid reduces by about a third, about 5 minutes.

Remove potatoes from oven; reduce oven temperature to 350 degrees. Combine mushroom mixture, potatoes and peas in 9x9 inch lightly oiled baking pan.

Set aside.

For crust, bring water and salt to rolling boil. Add polenta slowly, stirring constantly. Turn heat down to medium; stir constantly until mixture thickens and begins to pull away from sides of the pot, about 10 minutes.

Spread polenta over potato and mushroom mixture; bake about 15 minutes.

Remove from oven; let sit 15 minutes before cutting. Makes 4-6 servings of about 1 cup each. 5 grams of fat per serving. | Recipe by: September 1996 Vegetarian Times Converted by MM_Buster v2.0l.

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