Wild Mushroom & Cashew Vegan Pot Pie
1/3 cup extra virgin olive oil
2 cloves of garlic, minced
4 shallots, thinly sliced
2 stalks of celery, diced
1 1/2 tbsp fresh thyme, roughly chopped
1 tbsp fresh rosemary, roughly chopped
6 cups sliced assorted wild mushrooms (cremini, shiitake & enoki)
1 cup PRANA organic Extaze sea salted cashews, roughly chopped
salt & pepper, to taste
1 tbsp Dijon mustard
1 cup quality dry red wine
1/2 cup cashew milk or cream, plus more for brushing
1 cup mushroom stock
1/4 cup all purpose flour
2 sheets vegan puff pastry, thawed
Preheat oven to 375°F.
In a large skillet, heat the oil over medium heat. Add the garlic, shallots, celery, thyme & rosemary. Cook until the shallots begin to turn translucent, about 2 minutes.
Add the wild mushrooms & season with salt + pepper. Cook until the mushrooms soften, about 10 minutes.
Fold in the cashews, followed by the Dijon & red wine. Cook, constantly stirring, until the red wine reduces to half.
In a separate bowl whisk together the milk, stock & flour.
Add mixture to the skillet & cook until sauce thickens. It should be thick enough to coat the back of a wooden spoon.
Remove from heat & divide filling evenly amongst 4-6 ramekins. Set ramekins aside while you roll out the puff pastry.
Roll out puff pastry to a 1/4 inch thick. Cut out appropriate shape to top each ramekin. Brush with additional milk if desired & sprinkle with salt. Transfer ramekins to baking sheet.
Bake for 20-25 minutes, until the filling is bubbly & the puff pastry is golden brown. Serve immediately!