Mushroom Potpie with Root Vegetables and Kale

1. Soak Porcini Mushrooms

Bring 2 cups of water to a boil. In a medium bowl, submerge the porcini mushrooms in the boiling water and set aside to soak.

2. Sauté Oyster Mushrooms

In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté the oyster mushrooms until browned and fragrant, about 6 minutes per batch. Season with salt and pepper.

3. Sauté Cremini Mushrooms

In the same skillet, add another tablespoon of olive oil. Sauté the cremini mushrooms until golden, about 6 to 8 minutes. Season with salt and pepper.

4. Sauté Onion and Greens

Sauté the chopped onion in the skillet until tender, about 5 minutes. Add butter, kale, chopped garlic, thyme leaves, and rosemary. Season with salt and pepper, cook for 3 minutes.

5. Make the Roux and Sauce

Sprinkle in all-purpose flour and cook for a minute. Gradually add chicken or vegetable stock, heavy cream, and the porcini soaking liquid. Stir and cook until the sauce thickens.

6. Add Root Vegetables and Porcini

Stir in diced carrots, parsnips, and red potatoes, along with the sautéed and chopped porcini mushrooms. Mix well to coat with the sauce.

7. Prepare and Apply Puff Pastry

Roll out the puff pastry on a floured surface to fit the skillet. Lay it over the filling, crimp the edges, and brush with an egg wash made from a beaten egg and water. Cut slits for vents.

8. Bake the Potpie

Place the skillet on a foil-lined baking sheet. Bake at 425 degrees for 30 minutes or until the pastry is golden brown. Let rest for 10 minutes before serving.