Mushroom Miso Pot Pie Recipe

If you haven’t heard or tried Plated yet, then you are in for a real treat. Skip the grocery shopping, skip buying spices and ingredients that you only need a pinch of and end up wasting and skip looking up new recipes to try cooking at home. Plated will solve all of these problems. Once you sign up to receive your box, the company will deliver you all the exact measurements and correct amount of ingredients you need to make a dish that usually serves 2-3. Below is a recipe for Mushroom Miso Pot Pie that I don’t think I would have ever ordered at a restaurant or even tried if my neighbor made it for me. However, it turned out to be so delicious, I thought I’d share. They make the process easy to clean up, hassle free and really a fun date night or friend night activity. In addition, Plated has a special Chicken Larb box available now that was created by Lexus Chef Partners Jon & Vinny from LA’s popular restaurant Animal here.

Mushroom Miso Pot Pie

Serves 2-3


  • 1 Pound Wild Mushrooms
  • 1 Shallot
  • 2 Large Carrots
  • 2 Cloves Garlic
  • 6 Sprigs Thyme
  • 1 teaspoon vegetable base
  • 3 tablespoons sherry vinegar
  • 2 tablespoons flour
  • 1 cup peas
  • 2 packets Dijon mustard
  • 2 tablespoons miso paste
  • 1 pie crust
  • 2 cups water
  • 2 tablespoons olive oil


  1. Preheat oven to 400 degree F. lean mushrooms witha paper towl and cut into 1 inch pieces. Peel shallot and mince. Peel carrots and cut into little slices. Mince garlic. Pick thyme leaves, discarding stems. In a medium bowl, whisk together vegetable base with 2 cups water. 
  2. Heat 2 tablespoons olive oil in a medium ovenproof high sided pan or a skillet over medium heat. When oil, is simmering, add shallot, carrot and garlic and cook until shallot is soft (about 5 minutes).
  3. Add mushrooms to pan with with filling and season with salt and pepper. Cook until softened for about 8 minutes. Pour over sherry vinegar, scraping up brown bits from bottom of pan. Cook until liquid is absorbed  for about 2 moer miutes. Stir in thyme. 
  4. Sprinkle flour over vegetables in pan and stirl until absorbed about 30 seconds. Add vegetable base mixture, increase heat to edium high and bring to a simmer. Cook until thickened, about 5 minutes. Add peas, Dijon mustard, and miso paste and serve until smooth. Simmer for 1 minute then add salt and peper as neeed.
  5. Remove pie crust from tin. Place over filling in a pan or baking dish that you can place in the oven. Transfer to overn and bake until crust is golden and filling is bubbling 10-12 minutes. This serves two  people and is 590 calories per serving.