Mushroom Stout Pie With Potato Biscuits
Ingredients
For the stew:
- 1 oz dried porcini mushrooms
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 pc large onion diced medium
- 4 cloves garlic minced
- 8 oz cremini mushrooms thinly sliced
- 2 ribs celery thinly sliced
- 1 tsp dried rosemary
- 2 tsp dried thyme
- 1/2 lb carrots peeled, sliced into thin half moons
- 1 1/4 cups stout beer
- 2 tbsp tomato paste
- Fresh black pepper (a lot!)
- 1 1/4 tsp salt
- 1/3 cup all-purpose flour
- 3 cups cooked kidney beans 2 15 oz cans rinsed & drained [see note for tofu version]
For the biscuits:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 cup leftover mashed potatoes [see note on leftover mashed potatoes]
- 3 tbsp olive oil
- 1/2 cup cold water
Instructions
Make the stew:
- Place porcinis in a bowl that’s large enough to contain the 4 cups vegetable broth. If the porcinis look large, tear them into bite sized pieces. Boil the vegetable broth and pour it over the porcinis. Cover with a plate to keep hot, and prep everything you need for the recipes. This will soften them and make the recipe a bit faster.
- Preheat a stovetop-to-oven dutch oven over medium heat. (See notes for non-dutch oven directions.) Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
- Add sliced cremini mushroom (not the porcinis yet), celery, thyme and rosemary (crush herbs in your fingers) and saute for 5 minutes, until mushrooms release moisture and brown slightly.
- Add carrots, stout, tomato paste, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
- Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to finish cooking the porcinis.
- Once porcinis are soft, in a measuring cup, mix the flour into one cup of cold water with a fork until no lumps are left.
- Slowly add the water/flour to the pot, mixing well as you go. Let thicken for 5 minutes or so. Add the kidney beans, turn heat off and cover to keep warm. In the meantime, preheat the oven to 425F and make the biscuits.
Make the biscuits:
- In a large mixing bowl, sift together the flour, baking powder, sugar and salt. In a separate bowl, use a fork to mix together mashed potatoes, olive oil and water. It should be very loose and mushy.
- Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a clean surface and knead a few times to smooth out. Flatten into a disc 2 inches smaller than the pot with the stew in it. Slice like a tic tac toe board into 9 pieces and arrange the pieces on top of the stew.
- Bake for 20 minutes, until lightly browned on top, and bubbling up thickly around the biscuits.
- Let sit for 15 minutes or so, then serve!
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