Ingredients
4 T. olive oil
1 1/2# mushrooms (cremini or button) halved or quartered
4 carrots, cut into 1/2" pieces
3 celery stalks, sliced in 1/4" pieces
1 medium onion, chopped
1/2 t. dried thyme
kosher salt
black pepper
1/3 c. flour
1 c. vegetable broth
1/2 c. white wine
1 c. frozen peas
1 sheet puff pastry (half of 17.3 oz. package, thawed) or crescent rolls
Preparation
Heat oven to 400. Heat 2 T. oil in large skillet over medium heat. Add mushrooms, carrots, celery, onion, thyme, 1/2 t. salt, 1/4 t. pepper. Cook, stirring occasionally, until vegetables are tender, 12-15 minutes. Add flour, cook and stir 30 seconds. Add broth, wine, peas, bring to a boil.
Transfer to 8" square baking dish. Lay pastry on top and cut several vents. Place dish on rimmed baking sheet. Bake until crust is golden, 25-30 minutes. Let rest 15 minutes before serving.
