Serve up this delicious dish for all your meat-free Thanksgiving guests.

When most people think about Thanksgiving, they probably picture a roasted turkey accompanied by other meat-filled side dishes.   However, if you do not eat meat, then the idea of a traditional Thanksgiving dinner is off-putting.   Make sure your Thanksgiving is a delicious one by preparing this vegetarian main course.

Mushroom Pot Pie

Serves: 4 Ingredients:

• 4 ounces unsalted butter, divided
• 12 ounces mushrooms (about 4 cups), quartered
• 2 cups yellow onion (about 1 large), finely chopped
• 3/4 cup celery (about 3 ribs), finely chopped
• 1 cup carrots (about 1 small/medium), finely chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 tablespoon brandy (a dry white wine such as chardonnay can be substituted, see notes)
• 2 1/2 cups vegetable or mushroom stock, either homemade or low-sodium
• 1/4 teaspoon sweet paprika
• 1/4 cup heavy cream
• optional: 1/2 teaspoon good quality white truffle oil
• leaves from 3 sprigs of thyme
• 1/4 cup packed flat leaf parsley, finely chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten

Directions:

1. Heat a large Dutch oven or heavy-bottom saucepan over low heat, then add 1 tablespoon of the butter.   Add the mushrooms along with a pinch of salt and cook for 3-4 minutes, stirring periodically, to soften and release some of their natural liquid.   Turn the heat up to medium and brown the mushrooms for several minutes. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.
2. Melt the remaining butter and add the onions, celery, and carrots.   Cook for 5-7 minutes until soft, stirring periodically, then add the garlic and cook for an additional minute.   Stir in the flour and cook for 3-4 minutes, stirring frequently.   Add the brandy, stock, paprika, and cooked mushrooms.
3. Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes.   Stir in the heavy cream and remove from the heat.   Add the truffle oil (if using), thyme, parsley, salt, and pepper.   Taste and add more seasoning if desired.
4. Preheat the oven to 425 ° F.   Divide the filling into four 8-ounce ramekins (approximately 4x2 inches) and place them on a baking sheet.
5. On a lightly floured surface, roll the puff pastry thin and cut 4 rounds approximately 1/2 - 1 inch larger than the width of the ramekins.   Brush egg wash on the rim of each ramekin and 1/2 inch down the sides.   Top with the puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the puff to help seal it to the dish).   Brush the top of the dough with egg wash and use a small knife to poke 3 small holes in the top of each pot pie.
6. Bake for 20-25 minutes, or until the tops are golden brown.   Allow to cool briefly before serving.

This mushroom pot pie will make for a delicious, meat-free addition to your Thanksgiving table.   Are you looking for assistance with your shipping needs this holiday?   If so, then turn to the experts at MDS, Inc.   Located in Southern California, we're your custom courier & mail delivery service experts for all your  mail and delivery  needs in Los Angeles, Long Beach, Irvine, and Orange County.  Contact us  for more information today.