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Mushroom Pot Pie


Mashed Potato



2 pounds mushrooms - sliced

1 small onion - small dice

2 stalks celery - small dice

4 carrots - small dice

2 TBSP avocado or grapeseed oil

2 cups mushroom stock -warm

¼ cup dry sherry

2 sprigs thyme

3 cloves garlic crushed

3 TBSP butter

3 TBSP flour

 3 baking potatoes - peeled and cut into large cubes

¾ cup cream

¼ cup butter

1 tsp salt

1 tsp pepper

1 TBSP truffle oil

⅓-½ cup parmesan


In Saute pan sweat onions, garlic, carrots and celery and thyme until tender, increase heat and add mushrooms.  Saute 5-8 minutes and season with salt and pepper, remove from heat and set aside.  

Melt butter, add flour cook 2-3 minutes & slowly add stock whisking constantly. Add sherry and cook until thickened. 

Add mushrooms and vegetables.

Place potatoes in a large pot of water and bring to boil

Reduce heat and cook until tender Drain and set aside

Add cream and butter to pot and bring to simmer. Turn off heat,

rice potatoes into cream mixture, add salt, pepper and truffle oil and stir.

Place mushroom mixture into individual ramekins and top with mashed potatoes, sprinkle with parmesan.

Bake at 400 for 15-20 minutes



Spinach Egg Cup


6 eggs                

8 oz Maitake mushrooms chopped

½ tsp granulated garlic

2 cups spinach, roughly chopped

½ cup lowfat milk

¼ tsp dried Italian herbs, optional

Salt and pepper to taste


Prep muffin pan with spray oil

Preheat oven to 350°

In a large enough mixing bowl (3-4 qt) whip eggs, milk, garlic, salt and pepper until blended

Add chopped mushrooms and spinach and stir well

Pour into muffin tins and bake for 20-25 minutes

Pom Pom Stuffed Portabella with Roasted Tomato Sauce


1 lb Pom Pom mushrooms

8 Portabella Caps

½ stick butter

1 Tsp lemon juice

½ tsp old bay (optional)

½ tsp salt

½ tsp pepper

½ cup Truffle Aioli or mayonnaise

2 Tbs. fresh minced chives

4 ounces grated Gruyere cheese


Dice Pom Pom mushrooms and sauté in butter until slightly softened

In a bowl combine sautéed Pom Pom’s with lemon juice, old bay, salt, pepper, aioli, and chives.

Fill mushroom caps with mixture and top with Gruyere

Bake at 350 for 10-15 minutes

Serve in a pool of roasted tomato sauce

Roasted Tomato Sauce

2 lbs. Tomatoes

4 garlic cloves

2 Tbsp. olive oil

½ cup basil packed

Salt and pepper


Cut tomatoes in half and toss with oil, garlic  salt and pepper

Roast at 450 for 45 minutes

Puree with basil

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