Ruffled Mushroom Pot Pie

Ingredients

• ¼ cup extra-virgin olive oil
• 1½ lb. mixed mushrooms (such as crimini, portobello, shiitake, and/or oyster), cut or torn into 1" pieces
• 1 large Yukon Gold potato (about 8 oz.), peeled, cut into ½" pieces
• 2 medium shallots, finely chopped
• 1 medium carrot, peeled, cut into ¼" pieces
• 1 celery stalk, finely chopped
• 6 garlic cloves, finely grated
• 3 Tbsp. all-purpose flour
• 1 Tbsp. finely chopped thyme
• 2½ cups low-sodium vegetable broth
• ½ cup heavy cream
• 1 Tbsp. Dijon mustard
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
• 1 tsp. freshly ground pepper, plus more
• 6 sheets fresh phyllo pastry or frozen, thawed
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. sesame seeds

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