In One and Done, Jesse Szewczyk presents a versatile approach to cooking with one pan, creating meals simple enough for a weeknight yet impactful for entertaining.
This savory mushroom pot pie is a delightful vegetarian dish that makes use of crumpled phyllo instead of traditional pastry, allowing for engaging textures and flavors.
The key to achieving perfect phyllo is ensuring the sheets maintain an organic ruffled form, which crisps beautifully in the oven without becoming dense.
The recipe combines a hearty mix of mushrooms, Yukon Gold potatoes, and fresh herbs, making it not only comforting but also a nourishing vegetarian option.
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