This Easy Vegetarian Pot Pie Is My Favorite New Recipe for Fall

Ingredients

• 1 1/2 pounds (680g) mixed fresh mushrooms, such as cremini, portobello, shiitake
• 3 tablespoons (45 ml) neutral oil such as vegetable or canola oil
• 2 1/2 cups (600ml) water
• 1/2 ounce dried porcini mushrooms (1/2 cup; 14g), rinsed and drained
• 1/4 cup unsalted butter (2 ounces; 56g)
• 1 cup frozen pearl onions (5 ounces; 140g), thawed
• 2 large carrots (12 ounces; 340g total), peeled and cut into 1/2-inch pieces (about 2 cups cut)
• 1 medium parsnip (5 ounces;140g) peeled and cut into 1/2-inch pieces (about 1 cup cut)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon white miso
• 2 teaspoons dried oregano
• 2 teaspoons Diamond Crystal kosher salt; for table salt use half as much by volume
• 1 teaspoon freshly ground black pepper
• 1/4 cup (30g) all-purpose flour, plus more for dusting
• 1 1/2 cups (360ml) whole milk
• One 9 1/2 x 9-inch sheet frozen puff pastry, thawed (such as Pepperidge Farm or Dufour)
• 1 large egg beaten with 1 teaspoon water

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