Shiitake Pot Pie with Polenta Crust

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* Exported from MasterCook *

 

Shiitake Pot Pie With Polenta Crust (Vegan)

Recipe By :Vegetarian Times 1998 Serving Size : 6 Preparation

Time :0:00 Categories : Main Dishes Menu 12

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FILLING:

1/2 ounce dried porcini mushrooms

3/4 cup hot water

2 pounds new potatoes -- cubed

1 tablespoon olive oil -- plus

1/2 teaspoon olive oil -- divided

1 medium onion -- diced

4 cloves garlic -- crushed

1 pound fresh shiitake mushrooms -- remove stems, slice

1 teaspoon dried thyme

1/8 teaspoon cayenne pepper

1 1/2 tablespoons flour

1 cup peas

CRUST:

3 cups water

3/4 cup polenta

1/4 teaspoon salt

Soak porcini 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.

(The potatoes can be roasted several hours in advance or even the

preceding day.)

 

While potatoes roast, heat 1/2 tsp. 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 9- by 9-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.

____________________ PER 1-CUP SERVING: 427 CALORIES; 12 G PROTEIN; 5

G TOTAL FAT; (1G SAT. FAT) 86 G CARBOHYDRATE; 0 MG CHOLESTEROL; 154

MG SODIUM; 9 G FIBER

 

 

Source:

" Complete Thanksgiving Cookbook: Magnificent Entrees "

S(File Date):

" 1996-09 Vegetarian Times Magazine "

Yield:

" 6 cups "

- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown

items): 330 Calories; 4g Fat (9.4% calories from fat); 10g Protein;

67g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 108mg Sodium.

Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : From 4 to 6 servings

 

NOTES : Because the crust is made of polenta, and not pastry, prep

time in the kitchen is greatly reduced, as is the fat content. This

dish will impress company. Nutr. Assoc. : 0 0 0 0 0 0 0 0 3386 0 0 0

0 0 0 0 0

 

Jenn