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Mushroom Pot Pie
White Beans Provence
Cole Slaw
Mushroom Pie
- Two 9-inch pie crusts
- 6 tablespoons butter, divided
- 4-5 portabella mushroom caps, sliced
- 4 potatoes, peeled and diced
- 1 small onion, diced
- 3 stalks celery, sliced
- ¼ cup flour
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup frozen peas
In a large skillet, melt 2 tablespoons butter and add mushrooms. Cook over medium heat until mushrooms soften and juices form, about 10 minutes. Add diced potatoes, cover and reduce heat to low. Cook another 10 minutes or until potatoes are cooked through. Transfer mushroom potato mixture to bowl and set aside. Melt 4 tablespoons butter in the skillet; add onions and celery. Stir and cook until onions are soft. Add flour and stir constantly for 3 minutes. Slowly add vegetable broth, stirring with a whisk until a smooth, thick gravy is formed. Add mushroom potato mixture and peas. Sprinkle with salt and pepper. Stir to combine. Pour into pie crust that has been placed in a 9-inch deep pie pan or casserole dish. Top with second pie crust. Crimp edges and make 3-4 slits in top crust. Bake at 350 degrees for 1 hour.
White Beans Provence
- 3 cans white beans (butter beans Great Northern beans)
- 2 teaspoons Herbs de Provence
- ¼ cup dry white wine
- 4 tablespoons butter, melted
Drain and rinse beans. Gently mix in herbs, wine and butter. Place in a casserole dish, cover with foil and bake for 30 minutes.
Easy Cole Slaw
- ½ head of cabbage
- ½ cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon grated onion
- 1 teaspoon sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
- Paprika
In a large bowl, whisk together mayonnaise, vinegar, onion, sugar, celery seed, salt and pepper. Slice cabbage as thin as you can. Toss cabbage in with the dressing mixture and stir until well blended. For a thinner slaw, add a small amount of milk until it’s the consistency you want it. Sprinkle top with paprika. Chill for at least an hour.
Tips:
- If you like French food, splurge on a small bag of herbs de Provence, a blend of rosemary, thyme, savory, basil, fennel seed, marjoram and lavender. It can be found at many gourmet food stores, farmers’ markets and co-ops. Add a small amount to any dish and voila! – you’ve got a French flair.
- Cole slaw is a great side dish, particularly if you’re looking for an alternative to a tossed salad. And it’s a great way to get more cabbage into your diet. Cabbage is the wonder drug of the produce department. It’s high in Vitamin C, Vitamin K and fiber and does all kinds of miraculous things to benefit your body.
For more vegetarian meals, see:
