Do It Yourself

Santa’s Brass Mushroom Pot Pie

December 23, 2021

Remember how we all used to bake at the beginning of the pandemic? Well, 2 years later and we’ve gotten pretty good at creating dishes that contain beer. We asked Chef Emily Simpkinson from Drake’s Dealership to help us with a recipe using our award winning Santa’s Brass Barrel-aged Barleywine. It will be the joy of the table, and it’s friendly for our vegetarian friends.

If you’re the sipping and cooking type of chef, then this Santa’s Brass Mushroom Pot Pie is the perfect recipe for you.

Servings

One 9″ pie, or 6-8 individual size pies

Ingredients

  • 1 cup / Santa’s Brass Barrel-aged Barleywine (available at Drake’s retail locations, drink the rest while you cook!)
  • Pastry Pie Dough (available at grocery stores in frozen section)
  • 3 units / Onions
  • 3 tbls / Olive Oil           
  • 1.5 lb / Mushrooms       
  • 1 tbls / Dijon Mustard  
  • 1.5 tbls / Soy Sauce       
  • 3 units / Garlic Cloves   
  • 2 sprigs / Rosemary        
  • 3 sprigs / Thyme             
  • 1 tbls / Salt                  
  • 1 tbls / Pepper             
  • 2.5 tbls / Flour          
Chef Emily holding a tray of Santa's Brass Mushroom Pot Pies

Steps

  1. First,  let’s clean all of our ingredients and dice the onions, garlic, and clean mushrooms into ½ inch pieces. Then clean herbs and finely chop for seasoning.
  2. In a pot, heat up olive oil and add the onions and cook for 5 minutes. Add garlic and continue cooking until onions are translucent and the garlic is tender (around 5 more minutes). Once those are done, add the mushrooms. Mushrooms release a lot of moisture, so it’s important that they are stirred frequently (This should take around 10 minutes).
  3. Add herbs, salt, pepper and continue cooking until liquid has reduced almost entirely.
  4. Add 1 cup of Santa’ Brass, the rest you can drink. Cook until the alcohol has cooked off and the liquid has been reduced by at least half. (~10 minutes). Add dijon and soy sauce and mix to combine.
  5. Later, sprinkle flour over the mushroom mixture and stir. This will provide some thickness to the filling. Continue cooking for a few minutes until all ingredients are combined evenly and the liquid has reduced.
  6. Take off heat. Try it, and add salt and pepper to taste. Allow mixture to cool for 5 minutes.
  7. Lastly, pour the mixture into the pie pan. Cover with dough and use an egg wash to keep it from burning. If you are using regular pie dough, place one crust under the mixture lining the dish and one crust over top. If you chose to use puff pastry (Which is what we did for the video below) place only on top of the pie. Cut air slits in the center and bake at 350 degrees for 30-35 minutes.

We hope you like this recipe and you get to enjoy it during this Holiday season! 

Note:This recipe can also be made gluten-free if you use gluten-free flour and pastry dough.