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This was our main course this Thanksgiving and it comes from Alexa Weibel in NYTimes Cooking. It is hearty, satisfying and a great way to welcome in the autumn and winter months. There are a few steps to making this but they are worth following since that create a very layered and tasty meal.

For this you’ll need: 1/2 dried porchini or portabella mushrooms, 1/2 lb oyster or other wild mushrooms (sliced or chopped), 1/2 lb shiitake or cremini mushrooms (sliced or chopped), 4 Tbsp unsalted butter, 1 onion (peeled and chopped), 1/4 lb kale (stems removed and chopped), 4 garlic cloves (peeled, crushed and chopped), 1 Tbsp fresh thyme, 1 Tbsp fresh rosemary, 1/4 cup flour, 1-1/2 cup vegetable stock, 3/4 cup heavy cream, 1 cup carrots (peeled and diced), 1 cup parsnips (peeled and diced), 1 cup red potatoes (diced into 1/2″ cubes), 1 14oz package of puff pastry, 1 egg, salt, pepper and olive oil.

Preheat the oven to 425.

Place the dried mushrooms into a bowl and cover with boiling water. Set aside to soak and soften.

In a large, oven proof skillet (we used a cast iron one) heat 2 Tbs olive oil over medium-high heat and cook the raw, sliced mushrooms in batches until all are browned. Place into a separate bowl and set aside. This should take 6-10 mins each batch – stir enough to keep from burning, but allow them to sit long enough to brown each side.

Reduce the heat and in the same skillet add the 4 Tbs butter and allow to melt. Then add the chopped onion and cook until softening – 5 mins. Add the chopped kale, garlic, thyme and rosemary – season with some salt and pepper – and stir well. Cook until fragrant and combined well – about 3 mins. Add another 2 Tbs oil to the pan, stir and then add the flour. Stir often until the flour is dispersed and slightly toasted – about 2 mins.

Stirring constantly, add the stock, cream and about 3/4 cup of the soaking liquid from the dried mushrooms. Stir well over medium-low heat until thickened – about 5 minutes. Turn off the heat, add the carrots, parsnips, potatoes and all of the mushrooms – reconstituted dry ones (drained) and the sautéed ones. Season again with salt and pepper.

On a lightly dusted (with flour) work surface – roll out your puff pastry into a circle that is slightly larger than your pan’s diameter. Lay over the top of the pan and, if you can, crimp around the outer edges of the pan but, if you can’t get that to stay, just lay the pastry over the top of the mixture inside the edges of the skillet.

Cut a few vent slits in the pastry and brush with the beaten egg over the top.

Set the skillet on top of a baking try to catch any drippings and place into the preheated oven. Cook until browned and bubbly – about 30 mins. Remove from the oven and let stand for at least 10 mins before serving.

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