Sunday Dinner

Happy Sunday! It’s our favorite day of the week to cook. So every Sunday we share a recipe so you can cook along with us.

Wild Mushroom Pot Pies

Hey friends,

There’s something wildly comforting about a pot pie, especially when it’s your personal pot pie. These Wild Mushroom Pot Pies are my kind of cozy: earthy, creamy, and tucked beneath a golden, flaky crust. Chanterelles, cremini, shiitake—whatever blend you’ve got, bring it on!

For more recipes like this, and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the Crust:

• 3 cups all-purpose flour, plus extra for dusting

• 10 oz unsalted butter, cut into 1⁄2-inch cubes and chilled

• 1 1⁄4 teaspoon salt

• 1 1⁄4 teaspoon sugar

• 7 to 10 tablespoons ice water

For the Filling:

• 3 tablespoons olive oil

• 1 large onion, diced

• 2 cloves garlic, minced

• 4 cups mixed wild mushrooms, chopped (such as shiitake, oyster, chanterelles, and cremini)

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 1/4 cup all-purpose flour

• 1/2 cup dry white wine (optional)

• 2 cups vegetable stock

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon dried rosemary

• Salt and black pepper, to taste

• 1/2 cup heavy cream or full-fat coconut milk

• 1/2 cup frozen peas

Upcoming Schedule

Monday 4/21 at 4:00pm PT

Turkey Stuffed Portobello Mushrooms with Feta, Spinach & Pecan Salad (~50min)
Indulge in the rich flavors of the season with our diabetes-friendly stuffed mushrooms paired with a refreshing salad. This Very-Low-Carbohydrate Meal Pattern dish is delicious and packed with nutrients, making it a perfect choice for a healthy meal. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
American Diabetes Association survey!

Tuesday 4/22 at 11:00am PT

Elvis Bread Pudding (~50min)
A little salty, a little sweet, and totally indulgent—without being over the top. This Elvis-inspired bread pudding takes all the flavors of the King’s favorite sandwich (peanut butter, banana, and bacon) and turns them into a warm, custardy, naturally sweetened bake. Chef instructor: Nicco

Tuesday 4/22 at 4pm PT

Smoky Roasted Fish Tacos with Roasted Apple & Pear Salsa (~50min)
Smoky, caramelized apples and pears blitzed into a chunky, tangy salsa—perfectly spooned over flaky, roasted white fish. Finished with fresh cilantro, jalapeño, toasted sesame seeds, and served in warm tortillas with crisp shredded cabbage. Chef instructor: Diana

Wednesday 4/23 at 4pm PT

Spaghetti Squash Bake (~50min)
A cozy, one-pan bake that turns spaghetti squash into something lasagna-adjacent—with spicy sausage, garlicky tomato sauce, melty cheese, and plenty of greens. Weeknight-friendly, comfort-food approved. Chef instructor: Nicco

We want your feedback! 
After class, please fill out this 5-question
Simple & Savory survey!

Thursday 4/24 at 4pm PT

Shaved Asparagus & Citrus Salad with Honeyed Walnuts (~50min)
We love a beautiful Spring salad. Segmenting citrus might seem like a cheffy move, but it makes a world of difference in salads, where you want that clean, juicy bite without any bitter pith. Once you get the hang of it, you’ll start doing it all the time—for cocktails, desserts, or just because you want to impress yourself.

GIVEAWAY! We’re giving away a Schmidt Brothers Apollo 15-Piece Knife Block Set (worth $250!). Just sign up for The Cutting Edge cooking club and register for class to enter—the winner will be announced LIVE during class on Thursday, April 24.

Chef instructor: Alex

We want your feedback! 
After class, please fill out this 5-question
The Cutting Edge survey!