Pot pie with mushrooms {vegan}

Aujourd’hui je vous propose ma version du plat de Noël pour cette année, un pot pie aux champignons et aux châtaignes. Si vous ne savez pas ce qu’est un pot pie, c’est une cocotte garnie et recouverte de pâte feuilletée, soit en version à partager soit en version individuelle. Perso je préfère en version individuelle (plus mignon et pratique), et j’ai eu envie d’y mettre un produit qu’on adore : the mushrooms. Pleurote, champignons de bois et même truffe (si vous avez), fait de ce plat un plat de fête (en même temps c’est le thème ça tombe bien !!!).

Le pot pie c’est le plat facile à faire,

because you can make your filling in advance, refrigerate and add the puff pastry at the last moment. Served with a salad of your choice, It’s the kind of dish that won’t stick in your stomach. ! So yes you will tell me that it is a little lacking in vegetables, that's why I thought of a starter full of vegetables with the roasted cauliflower. So go go go for the Christmas menu !!!

Pot pie with mushrooms {vegan}

POUR 6 PEOPLE

400 g oyster mushrooms
150 g cooked chestnuts
20 g mixed dried mushrooms (here porcini mushrooms, death trumpets and chanterelle trumpets)
50 cl of vegetable cream (min 21% de MG)
10 cl de vin blanc sec
2 shallots
neutral vegetable oil
20 g of margarine
Salt and pepper
truffle oil (optional)
1 To 2 puff pastry

Put the dried mushrooms in a bowl and cover with boiling water. let stand 10 minutes, filter, retaining the juice.
Finely slice the shallots and put them in a frying pan with a drizzle of oil and the margarine to cook over medium heat and covered 5 minutes.
Cut the oyster mushrooms into pieces then add them to the shallots, then also add the drained mushrooms and chestnuts. Stir and let cook 10 minutes over medium heat, stirring occasionally.
Deglaze with white wine then add the vegetable cream. Add salt and pepper and let cook 10 minutes.
Divide the preparation into mini casserole dishes or ovenproof bowls, you can then add a drizzle of truffle oil to each container.
Cut out rounds of puff pastry the size of your containers then place them on top. You can also, with the rest of the puff pastry, make decorations on top (mushrooms, stars, braided…).
Make a hole in the center, brown with a little natural vegetable milk and put in the oven 10-15 minutes at 200°.