Cook notes that mushrooms are ideal


for vegetarians and vegans because many varieties are firm in texture and pair well with vegetables. “Black trumpet or yellowfoot mushrooms take a basic dish of creamy polenta to the next level, and most grains and pastas will benefit from the addition of fungi,” he asserts. “Try a dry sauté method: heating the mushrooms in a bare pan until they release their water, cooking off that liquid and then adding butter or oil near the end of the cooking process to brown them.” While mushrooms can dress up


gourmet dishes, they are surprisingly quick and easy for everyday eating, too. “You don’t need to fuss over mushrooms too much,” Palmer points out. “Just rinse in water and pat dry; then you’re ready to cook with them. My favorite way to cook mushrooms is to slice and sauté them in a small amount of olive oil with garlic and lemon as a side dish.” Cook advises, “Don’t try to cook


mushrooms too fast or over high heat. Medium heat is fine. Take your time. Mushrooms are mostly water, and you need to cook off that liquid content to give them a nice sear.” He underscores the importance of cooking wild mushrooms fully to prevent digestive upset, especially morels, which “absolutely cannot be served raw or undercooked.” Palmer concurs, saying, “Eating


raw mushrooms may cause mild GI [gastrointestinal] issues in some people; cooking the mushrooms typically eliminates this issue.” She also suggests covering the pot or pan when cooking them in soups or stews to lock in flavor and nutrition. For Cook, the magical lure of


mushrooms goes beyond the tastebuds. “To me, morels mean springtime trips to woodlands reawakening from winter slumbers with birdsong and snowmelt, and porcinis mean long summer hikes to subalpine meadows in the Rockies and North Cascades,” he says.


Marlaina Donato is an author, painter and recording artist. Connect at BluefireStudio.art.


Vegan Pot Pie With Sage, Lentils and Mushrooms YIELD: 6 SERVINGS


FOR LENTIL MUSHROOM FILLING: 1 Tbsp extra-virgin olive oil 1 medium red onion, diced 2 garlic cloves, minced 1 8-oz sweet potato, peeled, cubed 4 oz fresh green beans, chopped 8 oz mushrooms, sliced 1 cup brown or green lentils, dried 2 Tbsp fresh sage (or 1 Tbsp dried) 2 tsp thyme 1 Tbsp whole-grain prepared mustard ½ tsp black pepper 2 cups vegetable broth ½ cup water 2 Tbsp gluten-free soy sauce ¼ cup plain, unsweetened, plant-based milk 2 Tbsp flour Salt, to taste


FOR SAGE PASTRY CRUST: 1 cup all-purpose flour ½ cup whole wheat flour ¼ tsp salt (optional) 2 Tbsp fresh sage, chopped (or 1 Tbsp dried) ⅓ cup vegan butter 4-5 Tbsp ice-water


Heat olive oil in a heavy pot or saucepan over medium heat. Add onion and garlic and sauté for 5 minutes. Add sweet potato and green beans and sauté for 3 minutes. Add mushrooms and sauté for 2 minutes. Add lentils, sage, thyme, mustard and black pepper and sauté for 1 minute. Add vegetable broth, water and soy sauce and cook for 15 minutes.


Mix plant-based milk with flour until smooth. Stir into vegetable mixture and cook until thickened and bubbling, about 5 minutes. Season with salt, as desired. Transfer filling into a deep pie dish or round casserole that fits 1½ quarts.


While filling is cooking, make the sage pastry crust. Preheat oven to 425°F. In a medium bowl, mix all-purpose and whole-wheat flours and salt. Mix in sage. Cut in vegan butter with a fork until it makes a crumbly texture. Add cold water, 1 tablespoon at a time, and mix using clean hands until it creates a firm dough that holds together but is not sticky. Do not overwork dough, as it will get tough.


Turn out pastry dough on a floured surface and roll out with a pastry roller to create a circle about 11 inches in diameter. Place the pastry over the top of the savory pie and crimp the edges with your fingers to secure the pastry dough to the top of the dish. Cut several vents with a knife along the pie.


Place the savory pie on a baking sheet (in case it boils over) and place in the oven. Bake for about 20 to 22 minutes until golden brown. Remove and serve.


To make this recipe gluten-free, use corn starch instead of flour and gluten-free flour blend instead of all purpose and whole wheat flour.


Recipe and photo courtesy of Sharon Palmer.


September 2024 21


Courtesy of Sharon Palmer


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