Remember when I showed you my walk through Rittenhouse Square?

Well, the same day I took that walk, I ate something so very delicious.

I ate at the Metropolitan Cafe, right next to Rittenhouse Square. I stopped in and ordered a mini mushroom pot pie and a glass of fresh squeezed orange juice. It was so good. I knew from my first bite that I wanted to make my own.

After several attempts, I have this to share with you. This may be my new (for now) favorite meal.

The flavor of the mushroom part is unbelievable. It sort of reminds me of Thanksgiving.

And I’m loving puff pastry right now. The IMperfectionist in me is loving how messy but beautiful it looks. And it’s just the perfect puffy little topping for the mushrooms.

For any non-mushroom lovers out there, you still have to try this! Leave out the shrooms and swap in something else. How about zucchini or butternut squash! Or meat if that is what you please.

This dish is healthy, fulfilling, creamy (with no butter or cream!) and flavorful. I hope that you get to enjoy this meal!

Method:

Ingredients:
2 Tbsp. olive oil
2 medium shallots
2 cloves of garlic, minced
3 large carrots
1/2 of a red pepper
16 oz. mushrooms
2 large handfuls of fresh spinach
1 tsp. ground nutmeg
1 tsp. ground thyme
1 tsp. dried thyme leaves
Salt and pepper
3 Tbsp. flour
1.5 c. vegetable broth
6 puff pastry squares, with a hole poked in top
1 egg white

Directions:
Preheat oven to 400*. Prepare six 7-ounce ramekins, or any dish that you choose to use.

Dice the shallots, carrots, red peppers and mushrooms all to about the same size.

Add olive oil to a pot over medium heat. Add minced garlic and cook for about two minutes, to flavor the oil. Add the diced shallot and a pinch of salt. Stir, then cook until soft, about 4-5 minutes. Add diced carrots and red peppers, stir and cook an additional five minutes. Add the thyme, nutmeg, pepper and additional salt if desired. Add the spinach and stir everything together. Cover the pot and cook about 2 minutes, or until spinach is wilted.

Add the flour to the pot and gently stir to incorporate. Next add the broth, adding a little bit at a time and stirring well to be sure you’re getting all the chunks of flour out. Cover and let simmer for about 3 minutes.

Ladle the mushroom mixture into ramekins and top with puff pastry squares. Brush the puff pastry with egg white.

Bake for 20-25 minutes or until pastry has puffed and is golden brown.

Enjoy!