Ingredients for Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

• 80g lentils

• 1/4 cucharadita de sal

• 30g de hongos porcini secos

• 2 cucharadas de aceite de oliva, divididas

• 170g fresh mushrooms, sliced

• 1 cebolla mediana, picada

• 1 carrot, cut into 1/4-inch-thick rounds

• 1 1/2 teaspoons dried sage

• 1/4 cucharaditas de tomillo seco

• 1 diente de ajo grande, picado

• 2 cucharadas de harina común

• 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks

• 20ml soy sauce

• 1 cucharada de pasta de tomate

• 130g plus 2 tablespoons plain flour

• 6 tablespoons yellow cornmeal

• 1 1/4 teaspoons baking powder

• 1/2 cucharaditas de sal

• 4 teaspoons chilled unsalted butter, diced

• 120ml buttermilk

• 180ml (packed) coarsely grated Gouda cheese about 90g

Combine 725ml cold water, lentils, and 1/4 teaspoons salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside.

Pour 725ml boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.)

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Sauté 3 minutes. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 30 seconds. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce, and tomato paste. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. Add lentils; season with salt and pepper. Divide filling among four 2-cup ovenproof bowls. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before continuing.

Preheat oven to 204°C. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. Add butter; pulse until mixture resembles coarse meal. Add buttermilk; pulse until dough forms moist clumps. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. Set rounds atop filling; top with cheese.

Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.