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Porcini Mushroom Pot Pie from Millennium Restaurant

Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Servings: 6
Shared by: Stephanie Roston


  • For Pastry Crust: 1 hour 15 minutes prep time, 12 - 15 minutes cook time (or until lightly golden)
  • 2 cups chopped palm shortening keep chilled
  • 2 cups all purpose flour
  • ½ cup whole wheat flour
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 3/4 cup of ice water with 1 Tablespoon of lemon juice
  • Pot Pie Filling: 15 minutes prep time 20 minutes cook time
  • 1 Tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 cup small diced yellow onion
  • 1 cup small diced celery
  • 2 cups diced porcini mushrooms
  • 2 Tablespoons minced fresh sage
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon fresh picked thyme
  • 2 Tablespoons ground porcini powder toast dried porcinis for 5 minutes in a 350 degree oven and then grind
  • 2 Tablespoons all purpose flour
  • 3 cups vegetable stock or 2 cups vegetable stock plus 1 cup white wine
  • 1 cup small diced carrot
  • 1 cup small diced potato
  • 1 cup shelled English peas
  • 2 Tablespoons nutritional yeast
  • 1 cup cashew cream 1/2 cup soaked raw cashews blended with ½ cup water
  • Salt and pepper to taste


  • For pastry crust:
  • Place chopped palm shortening in a food processor with flour, salt, and pepper. Pulse until fat is almost completely incorporated but small pieces remain visible.
  • Remove contents of food processor and place in a bowl. Slowly add ice water and gently mix. Dough should be slightly sticky.
  • Refrigerate dough for at least one hour prior to rolling.
  • On a floured surface, roll pastry dough to 1/3” thickness. Cut into 3-4” rounds or as desired. Bake for 15 minutes or until lightly golden in a 350 degree oven.
  • For pot pie filling:
  • In a medium saucepan, heat oil on medium-high and fry garlic for a few seconds. Add onion and celery and cook until softened.
  • Add porcinis and sauté for 5 minutes or until porcinis are almost fully cooked.
  • Add fresh herbs and porcini powder and cook for 1-2 minutes.
  • Add flour and stir. Next add stock/wine. Cook until mixture slightly thickens.
  • Add carrots and cook until carrots are half way done and then add potato.
  • When potatoes are almost done, add the peas and cook for another 5 minutes.
  • Add nutritional yeast and cashew cream. Cook until mixture boils and cashew cream thickens. Adjust consistency with more stock as needed. Season with salt and pepper.
  • Place 1 cup of pot pie filling in a gratin bowl and top with a hot pastry crust.

Bon appetit!