Portobello Pot Pie-Yum!

Portobello Pot pie with leek/white mushrooms and 

cashew cream.

Put a layer of cashew cream first then add the seared

portobello mushrooms.

Top with sauteed leeks and white mushrooms.

Top that with more cashew cream.

Place second pie crust on top and pierce some vent holes.

Ingredients:

2 pie crusts (if frozen thaw)

5 0r 6 good size Portobellos

12 oz. of white mushrooms

3 big leeks

1 cup of cashews

salt nutmeg

Prep steps:

• Make cashew cream
• Saute leeks and white mushrooms
• Sear Portobella mushrooms
• assemble and bake

Cashew Cream - prep (very easy)

Night before or in the morning soak cashews in water.

Drain, put in blender..cover with water an inch above and puree until smooth.

Place in a sauce pan and heat gently...add salt... a dash of nutmeg. I added some Veggie bouillon .  Better than Bouillon is the best one I have found.

Cut leeks into 1/4 " slices...bottom white part only..upper greens are too tough. With you fingers or a spoon push the slices open. Slice mushrooms thin. Sauté leeks and mushrooms in olive oil, add salt and pepper...set aside.

Sear Portobellas in olive oil.

My method is to use a deep pot not a pan.

Place mushrooms in so that each one is directly on the bottom

Add a splash of water and cover.

Cook on a high heat...this steams and sears them.

Watch closely...as to not burn them.

Turn over a couple of times so that each side cooks thru.

Add water as needed and then some tamari.

They should come out juicy not dry.

They all will not fit in the pot at the same time, 

so do two batches.

Remove from pot and let sit...so that the dark mushroom liquid will drain out.

Assemble:

• Place one pie crust in baking dish.
• Spread some of the cashew cream on the bottom.
• Add portobella mushrooms-do not cut, leave them whole
• Top with Leek/white mushroom sauté
• Add the rest of the cashew cream
• cover with the second pie crust.
• press in all edges.
• cover edges with tin foil....so they don't burn.

Bake at 350 for 30 minutes or until golden brown...you may need to remove tin foil a few minutes before.

Let it sit a bit before slicing...