This Wild Mushroom and Potato Pie may have moved to the front of the ‘favorites’ line, and based on Roger’s reaction to it, he’d agree! He thought there was loads of butter and cream in this delectable and rich casserole. The subtle flavors from the different types of mushrooms was the star, accented by the cashew creaminess and the always awesomeness seasoning combination of sage, rosemary, thyme and onions. The boost of white wine in the mushrooms is so special. I dare you not to enjoy this recipe!

Inspired by Keepin’ it Kind

Makes 4 servings

Prep time: 15-20 minutes (plus 2 hours cashew soaking time)

Cook time: 35 minutes

 

Instructions

  1. Preheat oven to 375.
  2. Add the arrowroot powder or cornstarch to the cup of vegetable broth and mix to combine. Set aside.
  3. Drain the soaked cashews and put in high-speed blender with ¼ cup of vegetable stock. Blend on high until it’s a creamy mixture.
  4. Spray oil a large shallow sauce pan and place over medium heat. Add the leeks and onions and sauté for 2-3 minutes until soft.
  5. Add the carrots and the mushrooms next. Cook for another 3-4 minutes, allowing the mushrooms to release some of their water.
  6. Once the mushrooms have reduced size, add the herbs, white wine and salt and pepper to taste. Mix to combine and let cook until most of the liquid has cooked away.
  7. Add 1/2 cup of the vegetable broth mixture and let cook until liquid has completely cooked away.
  8. Add the remaining 1/2 cup and let cook for 2-3 minutes more, letting the liquid reduce by about half but not cook away completely.
  9. Add your cashew cream mixture and the nutritional yeast (if you choose to use it).
  10. Mix and remove from heat. Stir in the peas until well combined.
  11. Layer the potato medallions on the bottom of your casserole dish and pour in 1/3 of the mushroom mixture.
  12. Place another layer of potatoes on top and repeat twice more, ending with potatoes on top.
  13. Spray with olive oil, add salt to taste and sprinkle with rosemary.
  14. Bake in the oven for 35 minutes, until potatoes begin to get brown and crisp around the edges.
  15. Remove from oven and let sit for 5-10 minutes before serving.

I served this with grilled asparagus doused in lemon.