Mushroom and Wild Rice Pot Pie - Resized

Mushroom Wild Rice Pot Pie

When it comes to cozy dishes that are perfect for cold weather, this mushroom wild rice pot pie checks all the boxes. A hearty and filling recipe to add to your rotation this cozy season, this vegan mushroom pot pie delivers on flavor with a filling made from mushrooms and wild rice topped with crispy puff pastry.

This recipe stars California-grown wild rice and comes to us from our friend @dietitiandebbie in partnership with USA Rice and California Wild Rice Advisory Board.

  • Servings
    5
  • Prep Time
    40 mins
  • Cook Time
    30 mins
  • Total Time
    70 mins

Ingredients

  • ¾ cup wild rice
  • 3 cups water
  • 2 tbsp olive oil
  • 24 oz mixed fresh mushrooms, roughly chopped (cremini, shitake, button)
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tsp fresh herbs, chopped (thyme, oregano)
  • 3 tbsp vegan butter
  • 2 1/2 tbsp flour
  • ½ cup dry red wine
  • 2 cups vegetable broth
  • ¾ cup non-dairy milk
  • 1 package vegan puff pastry, cut into 3 in squares

Directions

  • Add 6 cups of water to a large pot and bring to a boil. Add the wild rice and continue cooking, reducing to a simmer, for 40 to 55 minutes or until rice is tender. Drain any excess water and set aside.
  • Add the olive oil and mushrooms, sauté until most of the liquid is cooked out of the mushrooms.
  • Stir in the onion, carrot, celery, garlic, and herbs. Sauté another 5-7 minutes until the veggies are tender.
  • Add the butter and stir in until melted. Sprinkle with flour then stir to coat the veggies. Pour in the wine, broth, and milk. Bring to a simmer and cook until slightly thickened. Stir in the cooked rice.
  • Top with the puff pastry and bake for 25 to 30 minutes or until the puff pastry is golden.