Ingredients
Filling
- 1/2 cup lentils
- 1/4 teaspoon salt
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil, divided
- 6 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 carrot, cut into 1/4-inch-thick rounds
- 1 1/2 teaspoons dried sage
- 1/4 teaspoon dried thyme
- 1 large garlic clove, minced
- 2 tablespoons all purpose flour
- 2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
- 4 teaspoons soy sauce
- 1 tablespoon tomato paste
Topping
- 1 cup plus 2 tablespoons all purpose flour
- 6 tablespoons yellow cornmeal
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons chilled unsalted butter, diced
- 1/2 cup buttermilk
- 3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)
Description
An Ideal, Super-savory Main Course For Vegetarians.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter