Mushroom and Lentil Pot Pies with Gouda Biscuit Topping
- 1/2 cup lentils
- 1/4 teaspoon salt
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil, divided
- 6 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 carrot, cut into 1/4-inch-thick rounds
- 1 1/2 teaspoons dried sage
- 1/4 teaspoon dried thyme
- 1 large garlic clove, minced
- 2 tablespoons all purpose flour
- 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
- 4 teaspoons soy sauce
- 1 tablespoon tomato paste
- 1 cup plus 2 tablespoons all purpose flour
- 6 tablespoons yellow cornmeal
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons chilled unsalted butter, diced
- 1/2 cup buttermilk
- 3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)
- This recipe is vegetarian
- Produce
- Carrot (1)
- Lentils (1/2 cup)
- Mushrooms, fresh (6 ounces)
- Onion, medium (1)
- Porcini mushrooms, dried (1 ounce)
- Sage, dried (1 1/2 teaspoons)
- Thyme, dried (1/4 teaspoon)
- Yukon gold potatoes, medium (2)
- Canned Goods
- Tomato paste (1 tablespoon)
- Condiments
- Soy sauce (4 teaspoons)
- Cooking & Baking
- Baking powder (1 1/4 teaspoons)
- Cornmeal, yellow (6 tablespoons)
- Flour (20 tablespoons)
- Garlic clove, large (1)
- Olive oil (2 tablespoons)
- Salt (3/4 teaspoon)
- Dairy
- Butter, unsalted (4 tablespoons)
- Buttermilk (1/2 cup)
- Gouda cheese, packed (3/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published November 1, 2010 (2 years ago).
26 people saved this recipe.
