Serves 4
Puff Pastry
Mushroom gravy:
2 tablespoons olive oil
5 tablespoons unsalted butter, divided
1 medium onion, chopped
1 tablespoon tomato paste
1 pound button or crimini mushrooms, stems trimmed, quartered
1/2 cup dry sherry
4 cups low-sodium chicken broth
1/4 cup dried porcini mushrooms
3 tablespoons all-purpose flour
Assembly:
1/2 fennel bulb, chopped
1 cup red pearl onions, peeled
3 tablespoons unsalted butter, divided
Kosher salt, freshly ground pepper
2 sprigs thyme, plus leaves for serving (or 1 tsp of dry)
8 ounces oyster or maitake mushrooms
All-purpose flour (for surface)
Flaky sea salt
Mushroom gravy:
Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10–12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12–15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.
Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
Assembly:
Place a rack in middle of oven; preheat to 425°F. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5–8 minutes. Uncover; cook until liquid evaporates, 15–18 minutes.
Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6–8 minutes. Let cool; pluck out thyme.
Spray baking dish with pam and place one piece of puff pastry, add fennel mixture and mushrooms. Spoon gravy over top. Cover with second piece of puff pastry. Bake until crust is golden brown and domed, 25–35 minutes.
Gravy can be made 3 days ahead. Let cool; cover and chill.
Pot pie can be assembled 1 day ahead.
500 Calories