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Black Garlic and Wild Mushroom Pot Pie with Extra Melt Monterey Jack Cheese Sauce

Yield: 1 pot pie | Serving Size: 1/8 of pot pie

Black Garlic and Wild Mushroom Pot Pie recipe

Ingredients

  • Crust Ingredients
  • 6 ounces (1 1/4 cups) | Whole wheat flour
  • 1 tablespoon | Brewer's yeast
  • 4 ounces (1/2 cup) | Land O Lakes® Unsalted Butter, cold, cut into 1/2-inch pieces
  • 2 to 4 tablespoons | Cold water
  •  
  • Filling Ingredients
  • 2 ounces (1/4 cup) | Land O Lakes® Unsalted Butter
  • 2 ounces (1/4 cup) | Olive oil
  • 1 medium (2 cups) | Fennel bulb, roughly chopped
  • 10 ounces (2 cups) | Gold potatoes, medium dice
  • 2 bulbs | Black garlic, minced
  • 1/2 cup | Diced shallots
  • 2 tablespoons | Fresh sage leaves, roughly chopped
  • 1/2 teaspoon | Coarse ground pepper
  • 1 pound | Mixed mushrooms, cleaned, stemmed, roughly chopped
  • 2 ounces (1/4 cup) | Sherry
  • 2 ounces (1/4 cup) | Mushroom or vegetable stock
  • 18 ounces (2 cups) | Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce
  •  
  • 1 | Large egg, slightly beaten
  • As desired | Coarse salt

Preparation

STEP 1

Combine flour and brewer’s yeast in bowl of food processor; pulse to combine. Add 4 ounces cold butter; pulse until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, until dough holds together. Form into disk; wrap in plastic food wrap. Chill 2 hours or until firm.

STEP 2

Heat 2 ounces butter and olive oil in large skillet over medium heat. Add fennel, potatoes, garlic, shallots, sage and pepper; cover. Cook 5 minutes. Add mushrooms; cook, covered, 10 minutes more, stirring halfway through.

STEP 3

Add sherry and stock. Cook, uncovered, until almost all of liquid is evaporated. Stir in Extra Melt Monterey Jack Cheese Sauce; simmer 2 minutes.

STEP 4

Pour filling into 10-inch cast iron skillet or serving dish of choice. Cool to room temperature.

STEP 5

Meanwhile, roll out dough on lightly floured surface to 1/8-inch thickness. Top cooled filling with crust. Trim to fit pan, leaving 1-inch overhang. Press dough firmly around edge of pan to seal. Cut vents in crust. Brush with beaten egg. Sprinkle with coarse salt, as desired.

STEP 6

Place pan onto sheet tray. Bake at 400°F for 35-40 minutes or until crust is deep golden brown.


Nutritional Information

  • Serving Size1/8 of pot pie
  • Calories534 calories
  • Fat 38 grams
  • Sat. Fat 20 grams
  • Trans Fat 0.5 grams
  • Cholesterol 93 milligrams
  • Sodium 785 milligrams
  • Carbohydrates 33 grams
  • Dietary Fiber 4 grams
  • Sugars 5 grams
  • Protein 14 grams
  • Vitamin A 243 IU
  • Vitamin C 9 milligrams
  • Calcium 257 milligrams
  • Iron 4.22 milligrams

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