Recipe: Mushroom-Thyme Pot Pies

Mushroom-Thyme Pot Pies
Bon Appetit Magazine, Nov 2017, p.114
4.5 stars

Delicious umami-laden vegetarian pie for mushroom lovers.
Perfect with a glass of red wine.

Tips

• Made 1 large pie vs. 8 small pies in ramekins
• Dough was a little chewy and is the only pie crust that I've ever made that has egg in it; will use the Thomas Keller Chicken Pot Pie crust recipe next time
• Onion only need 8 min to soften instead of 10-12 min
• Button mushrooms needed only 8 min instead of 12-15 min
• 1 hour was not needed to reduce the broth
• Didn't discard the solids -- we like texture!  The mushrooms were fine.  Didn't need to make the 'gravy' as a result
• Since it was 1 large pie, baked it for 40-45 min

Guide to Dried Chiles

I love this guide that was in Food and Wine magazine's December 2017 issue (p.116).  It's a great reference as I can't seem to remember when to use which chile and what flavor profile each chile imparts.