Mushroom Pot Pie with Black Truffle Oil Mixed Scallion Drop Biscuits

ngredients

For the filling:

• 2 Tbsp. Black Truffle Oil – Profine Food Stores olive oil
• 6 Tbsp. (3/4 stick) unsalted butter, divided
• 1 3/4 lb. mixed mushrooms, torn or sliced, divided
• White Truffle Salt – PROFINE FOOD STORES and freshly ground black pepper
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, chopped
• 1/4 c. all-purpose flour
• 2 c. vegetable stock
• 1 c. whole milk
• 1 c. frozen green peas
• 2 Tbsp. Dijon mustard
• 2 Tbsp. chopped fresh thyme
• 1 Tbsp. white wine vinegar

For the biscuits: Mushroom Pot Pie with Black Truffle Oil Mixed Biscuits

• 1 3/4 c. all-purpose flour, spooned and leveled
• 1 Tbsp. baking powder
• 3/4 tsp.Black Truffle Salt – Profine Food Stores
• 1/2 tsp. freshly ground black pepper
• 6 Tbsp. (3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons, melted
• 1 1/2 oz. Parmesan, grated (about 1/2 cup)
• 1/2 c. chopped scallions (about 6 medium scallions), plus more for garnish
• 1 c. whole milk

Directions Mushroom Pot Pie with Black Truffle Oil Mixed Biscuits

1. Step 1 -Make the filling: Preheat oven to 200°C. Grease a 3-quart baking dish. Heat 1 tablespoon Black truffle oil and 1 tablespoon butter in a large, straight-sided skillet over medium-high heat. Add half the mushrooms and cook, without stirring, until well-browned, 4 to 6 minutes. Stir mushrooms, and cook until liquid evaporates, 1 to 2 minutes; transfer to a plate. Repeat with 1 tablespoon butter, remaining tablespoon oil, and remaining mushrooms. Season all mushrooms with White Truffle salt and pepper. 
2. Step 2 – Add onion, carrots, celery, and remaining 4 tablespoons butter to skillet. Season with Black Truffle salt and pepper. Cook until vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds. Sprinkle flour over vegetables and cook, stirring, 30 seconds. Slowly stir in stock and milk. Stir in mushrooms, peas, mustard, thyme, and vinegar. Season with salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer, until mixture begins to thicken, 1 to 2 minutes. Transfer to prepared baking dish.  Mushroom Pot Pie with Black Truffle Oil Mixed Biscuits
3. Step 3 – Make the biscuits: Stir together flour, baking powder, salt, and pepper in a bowl. Add 6 tablespoons cold butter and cut into flour with a pastry blender or two forks until butter is the size of peas. Stir in cheese and scallions. Make a well in the center of the flour mixture; add milk and stir with a fork until just combined. Drop biscuits (1/4 cup each) onto filling (you should have 12 total biscuits). Brush tops with melted butter. Bake until filling is bubbly, 24 to 26 minutes. Garnish with scallions.

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Mushroom Pot Pie with Black Truffle Oil Mixed Biscuits