Portabella Pot Pie with Crumb
Crust
You don't need a pastry crust for this pot pie, just some bread crumbs. It's best to
use flat, wide egg noodles, but you can use fettuccini if you wish.
Ingredients:
- 8 ounces flat, wide egg noodles or fettuccini
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped onion
- 1 6-ounce package sliced Portabella caps
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- ½ teaspoon dried savory
- 2 teaspoons cornstarch mixed with ¼ cup cold water
- 2 cups dried bread crumbs
- ½ cup grated parmesan cheese
- 1 tablespoon melted butter
Preparation:
Preheat the oven to 450ºF. Fill a large pot half full of water. Salt the water, bring to
a boil, and add the noodles. Cook until done. About 10 minutes. Drain and mix with a
little oil.
While the noodles are cooking, place the olive oil in a large skillet over medium heat.
Add the onion and sauté until slightly browned, 2-3 minutes. Add ½ cup of water and the
mushrooms, cover, and simmer for 10-12 minutes, until the mushrooms have given off a
considerable amount of liquid.
Add the salt, soy sauce, and savory and stir. Simmer for another 5 minutes. Add the
cornstarch mixture and stir until thickened. Combine with the noodles and mix well.
Place the mushroom mixture in a shallow baking dish, cover evenly with the crumbs, and top
with the cheese. Drizzle with butter and place in the oven for 5 minutes before serving.
Serves 4
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