Mushroom And Lentil Pot Pies With Gouda Biscuit Topping Recipes

Steps:

• Combine 3 cups of cold water, lentils and a pinch of salt in a medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Drain. Set lentils aside.
• Pour 3 cups of boiling water over porcini in medium bowl. Soak for 25 minutes. Remove porcini from soaking liquid, squeeze dry and chop coarsely. Reserve soaking liquid.
• Heat 1 T oil in large skillet over medium-high heat. Add fresh mushrooms. Saute 3 minutes. Add 1 T oil, onion, carrot, sage, and thyme. Saute 4 minutes. Add garlic and saute 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, 13-15 minutes. Add lentils. Season with salt and pepper.
• Divide filling among four 2-cup oven-proof bowls.
• Can be made 2-days ahead. Bring to room temperature before continuing.
• Topping:.
• Preheat oven to 400°F
• Combine flour, cornmeal, baking powder and salt in food processor. Blend 5 seconds. Add butter and pulse until mixture resembles coarse meal.
• Add buttermilk and pulse until dough forms moist clumps.
• Turn dough out onto floured surface. Divide into four equal pieces. Shape each into a 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.

Steps:

• For filling: 1. Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil. Reduce heat, cover, and simmer until lentils are tender, 25 to 30 minutes. Drain; set lentils aside. 2. Pour 3 cups boiling water over porcini in medium bowl; soak 25 minutes. Remove porcini from soaking liquid, squeeze dry, and chop coarsely. (Reserve soaking liquid.) 3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fresh mushrooms. Sauté 3 minutes. 4. Add 1 tablespoon oil, onion, carrot, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 30 seconds. 5. Reduce heat to medium-low. Mix flour into vegetables; cook 1 minute. 6. Add porcini soaking liquid. Mix in porcini, potatoes, soy sauce, and tomato paste. 7. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. 8. 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. For topping: 1. Preheat oven to 400°F. 2. Combine flour, cornmeal, baking powder, and salt in processor; blend 5 seconds. 3. Add butter; pulse until mixture resembles coarse meal. 4. Add buttermilk; pulse until dough forms moist clumps. 5. Turn dough out onto lightly floured surface. Divide into 4 equal pieces; shape each into 2/3-inch-thick disk. 6. Set rounds atop filling; top with cheese. 7. Bake pot pies on baking sheet until tester inserted into biscuit topping comes out clean, about 30 minutes.