Mushroom Potpie
Ingredients
- 4 tablespoons olive oil
- 1 1/2 pounds mushrooms (such as cremini or button), halved, or quartered if large
- 4 carrots, cut into 1/2-inch pieces
- 3 celery stalks, sliced 1/4 inch thick
- 1 medium onion, chopped
- 1/2 teaspoon dried thyme
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 1 sheet puff pastry (half a 17.3-ounce package), thawed
- 1 small head romaine, leaves torn
- 1/3 cup roasted almonds, chopped
- 2 tablespoons red wine vinegar
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