Mushroom Skillet Pie with Balsamic Vinegar of Modena
2 tablespoons olive oil
1 large shallot, fine dice
¼ teaspoon smoked paprika
1 tablespoon fresh thyme leaves, minced
2 cloves garlic, minced
600 grams (1 ⅓ lbs) mushrooms, sliced
salt and pepper, to taste
1 tablespoon balsamic vinegar of Modena
¼ cup flour
2 cups vegetable stock
1 teaspoon Tamari soy sauce
1 sheet thawed puff pastry
unsweetened non-dairy milk, for brushing
Directions Preheat the oven to 400 degrees F.
Set a large, deep skillet over medium heat. Pour in the olive oil and swirl it around. Add the shallots to the skillet and sauté until translucent and quite soft, about 5 minutes.
Add the smoked paprika, thyme, and garlic to the skillet and stir. Keep sautéing until garlic is fragrant, about 1 minute.
Add the mushrooms to the skillet and spread them out evenly. Let them sit for 1 full minute. Give the mushrooms a stir and let them sit for another full 1-2 minutes. Stir the mushrooms up again. They should be slightly glistening at this point. Keep sautéing and stirring them until they are really glistening, super soft, and beginning to shrink in size. Season with salt and pepper.
Once the mushrooms have softened and re-absorbed some of their moisture, Pour in the balsamic vinegar. Scrape up any browned bits on the bottom of the pan. Then, sprinkle in the flour. Stir the flour into the mushroom mixture and toast it for about a minute. You really want to get the raw flour flavor out. Slowly pour in the vegetable stock and give the mixture a good stir.
Bring the mushroom mixture up to a boil and then simmer until a very thick gravy forms around the mushrooms, about 4-5 minutes. Remove from the heat and allow to cool.
Transfer the mushroom mixture to an 8-inch baking dish or oven-safe skillet. Smooth out the top.
Roll out your puff pastry if necessary, and then arrange it over the surface of the baking vessel, crimping it around the edges. Cut a few vent holes in the top and brush the surface with the non-dairy milk. Season the top with salt and pepper and bake in the oven until golden brown on top and filling is bubbly, about 25-30 minutes. I like to place a baking sheet underneath to catch any drips.
Let the pie cool slightly before serving.
**I chose a dairy-free puff pastry from the freezer section of my grocery store–use whichever type/brand that you prefer!
**I like a mix of mushrooms for this! I used baby bellas and chanterelles.