Ruffled Mushroom Pot Pie

Name: 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

"Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great...."

INGREDIENTS

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¼ cup extra-virgin olive oil

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1½ lb. mixed mushrooms (such as crimini, portobello, shiitake, and/or oyster), cut or torn into 1" pieces

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1 large Yukon Gold potato (about 8 oz.), peeled, cut into ½" pieces

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2 medium shallots, finely chopped

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1 medium carrot, peeled, cut into ¼" pieces

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1 celery stalk, finely chopped

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6 garlic cloves, finely grated

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3 Tbsp. all-purpose flour

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1 Tbsp. finely chopped thyme

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2½ cups low-sodium vegetable broth

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½ cup heavy cream

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1 Tbsp. Dijon mustard

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2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

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1 tsp. freshly ground pepper, plus more

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6 sheets fresh phyllo pastry or frozen, thawed

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2 Tbsp. unsalted butter, melted

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1 Tbsp. sesame seeds

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