-
1
Cut away any tough stems and hard parts from the mushrooms, reserving the stems and hard parts.
-
2
(If they do not have tough stems or hard parts, cut off about 3/4 cup of stems for the broth.)
-
3
Wash the stems and hard parts well and place in a food processor.
-
4
Add 3 teaspoons of the thyme, 3 teaspoons of the rosemary, and the garlic.
-
5
Process until finely chopped.
-
6
Transfer the stem mixture to a small saucepan and add 2 cups of water, the soy sauce, and vinegar.
-
7
Bring to a boil.
-
8
Scrape down the sides of the pan and reduce the heat to a simmer.
-
9
Cover and cook over very low heat for 15 minutes.
-
10
Cut the mushrooms into chunks or slice longer mushrooms lengthwise and set aside.
-
11
Cut off and discard about a third of the bottom of the asparagus stalks.
-
12
Cut off the asparagus tips, then cut the remaining stalk diagonally into 3/4-inch lengths.
-
13
Set aside.
-
14
Strain the mushroom stem liquid into a bowl, pressing down on the mushroom mixture to extract as much liquid as possible.
-
15
Discard the solids.
-
16
Cover to keep warm.
-
17
(You may prepare the pot pie to this point up to 2 days in advance.
-
18
Reheat the mushroom broth to a simmer before continuing.)
-
19
Make a light brown roux by melting the butter in a heavy, medium-size saucepan over medium heat until foaming.
-
20
Stir in the flour and whisk until smooth.
-
21
Reduce the heat to low and cook, stirring frequently, until the roux is tan, without letting it stick or burn, about 4 minutes.
-
22
Slowly pour the mushroom broth into the roux, whisking constantly to prevent lumps.
-
23
When all the broth is added, increase the heat to medium and continue whisking, paying special attention to the corners, until the mixture comes to a boil.
-
24
Reduce the heat and simmer, uncovered, for 10 minutes, stirring several times.
-
25
Add the mushrooms to the sauce and stir to coat.
-
26
The mixture will look dry, but the mushrooms will give up a lot of liquid as they cook Simmer, stirring occasionally without letting the sauce boil or stick, for 10 minutes.
-
27
Stir in the cream, chopped parsley, and remaining thyme and rosemary.
-
28
-Simmer for 3 minutes.
-
29
Remove from the heat and stir in the asparagus.
-
30
Cool to room temperature.
-
31
(The filling can be made to this point up to 1 day in advance.
-
32
Cover and store in the refrigerator.
-
33
Before continuing, warm the mushrooms gently over very low heat, adding water a few drops at a time, if necessary, to restore the filling to its original consistency.
-
34
Heat just to room temperature, without letting the mixture simmer or boil.)
-
35
Divide the filling among six 5- to 6-ounce ramekins or custard dishes about 3 1/2 x 2 inches.
-
36
Preheat the oven to 400F.
-
37
To prepare the pastry, roll out the puff pastry on a lightly floured work surface to 1/8 inch thick Add flour as necessary to prevent sticking during the rolling.
-
38
Measure the diameter of the ramekins and cut 6 circles 1/2 inch wider than the diameter.
-
39
Brush the edges with the beaten egg and cover the dishes with the pastry, egg side down.
-
40
Press the pastry firmly against the sides of the dish.
-
41
The pastry should be taut across the top of the dish and firmly attached to the dish all the way around.
-
42
Brush the pastry tops with the remaining beaten egg.
-
43
Arrange the potpies on a baking sheet and refrigerate for 5 to 10 minutes.
-
44
Bake until the pastry rises into a dome shape and is well browned, about 20 minutes.
-
45
Serve at once with a spoon and knife.
