Mushroom and Root Vegetable Potpie Recipe

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Mushroom and Root Vegetable Potpie
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Ingredients
16
Count
Nutrition
3169
Calories
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Ingredients:

Directions:

  1. Put morels in a microwave-safe bowl; add broth and heat in a microwave oven on full power (100%) until steaming, 6 to 8 minutes. Let stand until morels are pliable, at least 10 minutes.
  2. As morels soak, discard any dirt and debris from fresh mushrooms; trim and discard bruised spots and discolored stem ends (including stems from shiitakes). Quickly immerse mushrooms in water and swish to wash, then lift out and drain (avoid saturating them; they are like sponges). Cut mushrooms wider than 1 inch into 1/4-inch-thick lengthwise slices; leave smaller ones whole.
  3. Melt butter in a 10- to 12-inch frying pan over high heat. Add fresh mushrooms, shallots, thyme, and sage; stir often until liquid is evaporated and mushrooms are browned, 8 to 10 minutes.
  4. Meanwhile, with your hand, squeeze morels in broth to release grit. Lift out and squeeze dry. Carefully pour morel soaking broth into a glass measure without disturbing sediment; leave sediment behind and discard. Measure soaking liquid; if there's less than 1 3/4 cup, add enough water to make this amount. Pour into frying pan. Rinse bowl, return morels to it, cover generously with water, and squeeze morels in water to release any remaining grit. Lift out and squeeze dry; discard water. Add morels to frying pan and heat until simmering.
  5. Rinse fennel; trim off and discard stalks (reserving feathery green leaves), stem end, and bruised spots. Thinly slice fennel head crosswise. Chop 1/4 cup feathery leaves and reserve a few sprigs (discard remainder); cover separately and chill.
  6. In a 4 1/2-quart or larger electric slow-cooker, combine fennel, potatoes, and turnips. Pour hot mushroom mixture over vegetables; add wine. Cover and cook until vegetables are very tender when pierced, 5 to 5 1/2 hours on low, 4 to 4 1/2 hours on high.
  7. In a small bowl, mix cornstarch and cream. Turn cooker to high. Add cornstarch mixture, reserved chopped fennel leaves, and spinach; stir occasionally until sauce is bubbling, 10 to 12 minutes. Season to taste with salt and pepper.
  8. Spoon mushroom-vegetable stew into deep soup bowls (about 2-cup capacity). With a wide spatula, set a hot gruyère pastry on stew in each bowl. Garnish, if desired, with reserved sprigs of green fennel leaves.
  9. Nutritional analysis per serving without pastry.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3169.17 Kcal (13269 kJ)
Calories from fat 777.93 Kcal
% Daily Value*
Total Fat 86.44g 133%
Cholesterol 335.93mg 112%
Sodium 862.72mg 36%
Potassium 6830.74mg 145%
Total Carbs 440.96g 147%
Sugars 30.92g 124%
Dietary Fiber 55.32g 221%
Protein 44.24g 88%
Vitamin C 229.8mg 383%
Vitamin A 1.7mg 57%
Iron 22.4mg 125%
Calcium 703.1mg 70%
Amount Per 100 g
Calories 119.58 Kcal (501 kJ)
Calories from fat 29.35 Kcal
% Daily Value*
Total Fat 3.26g 133%
Cholesterol 12.68mg 112%
Sodium 32.55mg 36%
Potassium 257.74mg 145%
Total Carbs 16.64g 147%
Sugars 1.17g 124%
Dietary Fiber 2.09g 221%
Protein 1.67g 88%
Vitamin C 8.7mg 383%
Vitamin A 0.1mg 57%
Iron 0.8mg 125%
Calcium 26.5mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 69.8
    Points
  • 70
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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