Mushroom and Lentil Pot Pies

The gouda has actually been our most successful cheese so far – after taking the first bite of it and finding it smooth, a little bit creamy, and definitively cheesy tasting, we jumped up and down a little bit we were so excited. So it didn’t taste exactly like your typical gouda – but it tasted and acted like cheese! And it was good!

Mushroom and Lentil Pot Pies

Serves 4.

For the filling:

• 1/2 c. lentils
• salt
• 1/3 c. dried wild mushrooms (I used Oyster mushrooms)
• 1 TBS butter
• 1 TBS olive oil
• 8 oz. fresh button mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 1 1/2 tsp dried sage
• 1 tsp fresh thyme leaves
• 2 large garlic cloves, minced
• 2 TBS flour
• 2 small yukon gold potatoes, washed and cut into 1/2 inch cubes
• 1 TBS soy sauce
• 2 TBS tomato paste

For the crust:

• 1 c. flour
• 6 TBS cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 TBS chilled butter, cut into cubes
• 1/2 c. buttermilk
• 3/4 c. shredded gouda cheese

1. Cover lentils with water and add a pinch of salt.  Bring to a boil, then lower heat, and simmer, covered, for about 20-25 minutes, until lentils are soft.
2. Pour 3 cups of boiling water over the dried mushrooms, and let steep for 20 minutes.
3. Meanwhile, heat butter in large saucepan over medium heat, and saute mushrooms in butter until golden brown, about 4 minutes.  Add olive oil, onion, carrot, sage, and thyme, and cook for 5 minutes, stirring occasionally.  Add garlic, and cook for 1 minute, stirring, then add flour, and stir to coat vegetables, cooking for about 1 minute.   Add potatoes, soy sauce, tomato paste, and the warm soaking liquid from the dried mushrooms – reserve the rehydrated mushrooms, chop them into small pieces, and then add to the mushroom-potato mixture.  Bring the mixture to a boil, then reduce heat, and simmer, covered, for 12-15 minutes, until potatoes are firm-tender.  (They will soften more in the oven).  When you cover the potatoes, begin preheating your oven to 400°F.
4. Make the crust: whisk the flour, cornmeal, baking powder, and salt together in a small bowl.  Mix in cold butter pieces with a fork or pastry cutter, mashing the butter pieces into the flour mixture, until the dough has a coarse, crumbly texture.  Add the buttermilk and stir until the dough comes together.  Knead dough briefly, about 1 minute, then stretch into a piece large enough to cover your baking dish.
5. Add the lentils to the cooked potato-mushroom mixture and stir to combine.  Remove from heat and spoon into baking dish.   Cover lentil-mushroom-potato mixture with prepared dough, stretching to cover edges of dish, then top with shredded gouda.  Bake for 25 minutes, or until potatoes are fully tender and crust is golden brown.  You may want to place a baking sheet under your baking dish to catch any of the mixture that bubbles over the edges of the pan.  Serve hot.  Reheats well!