1) I’m a die-hard folk-bluegrass fan
2) My roommate and I want a puupy. We can’t have a puppy in our apartment complex. So instead, we have a basil plant named Bailey. He’s kind of
dead malnourished and dry-looking. I think it’s probably best that we can’t have a puppy.
3) I call my 15-year old car the “White Stallion” since it goes from 0 to 60 in about 20 seconds.
5) My middle name is Theodore because my parents really like bears.
Okay, I couldn’t fool you. It’s actually Pilot-Inspektor.
6) I’m a little obsessed with Sporcle.
7) I’m a self-taught guitar player. Like Carlos Santana, although not very good
8) Cold chunks of butter and salty parmesan cheese make the best biscuits.
9) I ran my very first 5k three years ago tomorrow (May 9). Sometimes I still can’t believe how far I’ve come.
10) I lovvvve pot pies!
Those are 10 completely random and nonsensical things about me. I feel like I should switch gears and tell you about something from which you may actually benefit. Enter the caramelized mushroom!
(You can applaud now)
Caramelized mushrooms in a pot pie are totally and completely amazing. They soak up all the flavors of the pan like a sponge. Albeit a tasty sponge.
The veggies marry together to become the most fabulous filling. Add biscuits to that. It’s like winning the lottery. With. every. bite.
I was so overwhelmed with the cuteness of this pot pie.
Yes, I called this pot pie cute.
I know you want to call it cute too. I won’t tell.
There’s something about pulling this dish out of the oven. Your heart just fills with joy and happiness.
It could also be the feeling of my stomach growling.
Whatever, it’s basically the same thing.
Warm, savory goodness. This pot pie is the perfect
I just studied for 10 hours and I’m cranky and starving comfort food.
Looking for more comfort food?
Caramelized Mushroom and Vegetable Pot Pie with Parmesan Biscuits
- 9 ounces all-purpose flour (about 2 cups lightly spooned into measuring cup and leveled with knife)
- 2 tablespoons sugar in the raw (regular sugar will work too)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup (2 ounces) finely grated parmesan cheese
- 2/3 cup milk (I used skim)
- 1 large egg
For the Mushroom Mixture:
- 1-1/2 tablespoons olive oil
- 1 pound small cremini mushrooms, cleaned and cut into bite size chunks
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoon dried thyme
- 2 medium carrots, sliced
- 2 cups diced sweet potatoes
- 3 stalks celery, diced
- 1 1/2 cups frozen peas
- 1/3 cup all-purpose flour
- 2 1/2 cups mushroom, vegetable, or chicken broth
- salt and pepper to taste
- 2 teaspoons Worchestershire sauce
To prepare the biscuits:
1. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese.
2. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface; pat to 1-1/2-inch-thick circle. Cut with a 1-1/2 or 2-inch biscuit cutter (or drinking glass like me) into 9 biscuits. Place biscuits in the fridge while preparing mushroom mixture.
To prepare mushroom mixture:
Preheat oven to 375°F.
Heat olive oil in a large saucepan over medium heat. Add mushrooms in a single layer in the pan and allow to cook, without disturbing, for about 4 minutes. Add a hearty pinch of salt and black pepper. Toss mushrooms every once in a while until softened and golden brown. Remove mushrooms from the pan.
Add a bit more olive oil and sautee onions until softened and translucent, about 3 or 4 minutes. Add garlic and toss for one minute. Add carrots, celery, and sweet potatoes and saute for 5 to 7 minutes, or until the potatoes slightly soften. Add thyme and return the mushrooms to the pan. Turn heat to low and add flour, stirring until combined. Slowly add the broth, stirring constantly until it begins to thicken, about 3-5 minutes. Add peas and cook for another 5 or so minutes until they are cooked through and mixture is thickened.
Add salt and pepper to taste. Stir in Worchestershire sauce.
Pour mushroom mixture into 8×8-inch baking dish. Remove the biscuits from the refrigerator and place 9 biscuits over the filling (I had 11, so I baked up the remaining 2 on a tiny pan for about 12 minutes). Bake for 20-25 minutes, until biscuits are golden brown and cooked through.
Remove from oven and allow to cool slightly before serving. Mushrooms and dumplings will last for up to 4 days, well wrapped, in the refrigerator.