Spinach and Mushroom Pot Pies

Ingredients

• 1 lb mushrooms, sliced ¼” thick
• 1-2 T olive oil
• 1 C minced onion (1 small)
• 1 C minced celery (1-2 stalks)
• 1 C minced carrot (1-2 carrots)
• 1-2 T olive oil
• 2 T butter
• 3 garlic cloves, minced
• 3 rosemary sprigs
• 5 thyme sprigs
• 2 t dried sage
• ½ t cayenne, to taste
• 1 t paprika
• 3 T flour
• 4 C water
• 1 t mushroom powder (optional)
• 1 t bouillon concentrate (or 1 T soy sauce)
• 2-3 t Worcester sauce, vegan
• 12 oz frozen spinach, defrosted and squeezed dry
• 1 sheet puff pastry, defrosted according to package instructions
• freshly ground black pepper
• kosher salt

Instructions

1. 1 Heat 1 T Oil In A: Heat 1 T oil in a large pan over medium heat. Sauté mushrooms with a pinch of salt until water is gone. Reduce heat and sauté until seared, adding more oil if needed. Set mushrooms aside.
2. 2 In The Same Pan, Add 1: In the same pan, add 1 T oil and the butter; reduce the heat to medium-low. Sauté the onion, celery, and carrot for 15 minutes, adding more oil if needed. Add the herbs, and sauté for another 15 minutes, or until very soft and lightly browned.
3. 3 Add The Cayenne, Paprika And Flour: Add the cayenne, paprika and flour. Stir for 1-2 minutes, adding more butter as needed to ensure that the mixture stays foamy.
4. 4 Whisk In The Water, ½ Cup: Whisk in the water, ½ cup at a time, until the mixture is a thin batter consistency. You may not need all of the water!
5. 5 Add The Mushrooms, Spinach, And Mushroom: Add the mushrooms, spinach, and mushroom powder if using. Bring to a boil, and then reduce the heat to low. Simmer, stirring often, for 2-3 minutes, adding more water to thin, or simmering longer to thicken; the sauce should have the consistency of a heavy stew. Add the bouillon and Worcester sauce. Season to taste, see notes to adjust savoriness.
6. 6 Remove Herbs And, Using A Soft: Remove herbs and, using a soft spoon, scrape the leaves off the twigs. Discard the twigs and stir the leaves into the sauce.
7. 7 Spoon Into 4 Ramekins: Spoon into 4 ramekins. Cover each with ¼ of the sheet of puff pastry. Brush with butter or egg wash. Place ramekins on a lined baking sheet and bake at 400°F for 20 minutes, or until golden brown.
8. 8 Let Cool For 10 Minutes Before: Let cool for 10 minutes before serving.