This Easy Vegetarian Pot Pie Is My Favorite New Recipe for Fall

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alenalen

1 ½ pounds (680g) mixed fresh mushrooms, such as cremini, portobello, shiitake

3 tablespoons (45 ml) neutral oil such as vegetable or canola oil

2 ½ cups ( 600 ml) water

½ ounce dried porcini mushrooms (½ cup; 14g), rinsed and drained

¼ cup unsalted butter (2 ounces; 56 g)

1 cup frozen pearl onions (5 ounces; 140 g), thawed

2 large carrots (12 ounces; 340g total), peeled and cut into ½-inch pieces (about 2 cups cut)

1 medium parsnip (5 ounces;140g) peeled and cut into ½-inch pieces (about 1 cup cut)

1 tablespoon fresh thyme leaves

1 tablespoon white miso

2 teaspoons dried oregano

2 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume

1 teaspoon freshly ground black pepper

¼ cup ( 30 g) all-purpose flour, plus more for dusting

1 ½ cups ( 360 ml) whole milk

One 9 ½ x 9-inch sheet frozen puff pastry, thawed (such as Pepperidge Farm or Dufour)

1 large egg beaten with 1 teaspoon water

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