Mashed Potatoes with Black Truffle, Cider Braised Brussels Sprouts and Pumpkin pie are just a few of the dishes we’re dreaming about from Matthew Kenney’s Plant food and wine Thanksgiving Feast in Venice, Ca. But unfortunately, we won’t be in California this Thanksgiving. Luckily, Plant food and wine’s Chef Scott Winegard is exclusively sharing his Forager’s pie – full of mushrooms, sweet potato, and flaky crust – recipe with us!
(And if you happen to be in Cali for T-Giving, make your reservations now.)
Thanksgiving Foragers Pie: Wild Mushrooms, Herb Gravy, and Sweet Potato Mash In A Flaky Spelt Crust
Spelt Crust
1.5 cups Spelt Flour
1/2 teaspoon sea salt
3 teaspoon baking powder
2 Tablespoon olive oil
1/3 cup Filtered boiling water
METHOD: Place the flour, sea salt and baking powder into a large bowl and mix. Use your fingers to rub the oil into the flour, until the mixture resembles something like fine bread crumbs.
Roll out Dough unilt ¼” thick Line pie pan with dough. Trim off excess dough.
Mushroom Filling
2 tablespoons olive oil
1 small onion, chopped
1 medium carrots, peeled and chopped
1 garlic cloves
1 1/4 cups vegetable stock
1/2 cup red wine
2 tablespoons flour
8 springs of thyme
1/8 teaspoon chili flakes
16 ounces mixed mushrooms, sliced
Salt and freshly ground black pepper
METHOD: Heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onion, and carrots. Cook, stirring occasionally, until the carrots are starting to soften, Stir in the garlic, and cook until the garlic is fragrant, about 30 seconds. Add the flour and cook for one minute. Add the broth, red wine, thyme sprigs, and chili flakes and bring to a boil. Reduce the heat to medium-low, Add the mushrooms and let simmer gently until softened. Remove the sprigs of thyme, and season with salt and pepper to taste.
Sweet Potato Mash
2 Pounds sweet potatoes peeled and chopped
2 tbsp olive oil
Sea salt, to taste
METHOD: Put the sweet potato into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer minutes. The potatoes are done when they can be easily pierced with a fork. Drain the water, and put potatoes back into the dry pot (no heat). Add olive oil and salt. Mash the potatoes with a masher, and stir everything together thoroughly Cover pot with a lid and set aside.
Mushroom Gravy
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons spelt flour
1 cup red wine
2 cups vegetable broth
Salt and freshly ground black pepper
METHOD: In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste. Scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom. Layer and spread the sweet potatoes evenly on top of the mushrooms, Bake at 375 degrees F for 35 minutes, remove from oven, and allow to cool for 10 minutes before serving.
Call for reservations 310-450-1009 and learn more: plantfoodandwine.com #veganthanksgiving #feast #craftingthefutureoffood