Ah spring… you’re so…. unpredictable! It’s hard to know what to wear in the morning, let alone what to plan for dinner – sometimes the temperature difference is huge between the time I leave the house at 7.15am (when I’m dreaming of comfort food for dinner) to the time I get home after 5pm (when I might be thinking about something a little lighter). It’s a weird time of year when it’s not quite warm enough to enjoy meals on a patio but not cold enough to justify heavy comfort food meals. My way of making it through this “in-between” season is to lighten up some of my favourite comfort foods – like these pot pies made with a flavourful combination of mushrooms, carrots, thyme and red wine that I’ve created for Mushrooms Canada. I’ve chosen to make them individual-sized (because who doesn’t like a mini pie all to themselves?) but you could make one large family-sized pie if that works better for you. This is a perfect quick and easy dinner, paired with a green salad or steamed vegetables.
Want the recipe? Head on over to Mushrooms Canada for my Mini Mushroom Pot Pies Recipe.