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Since 1979, we have been providing New York residents with valuable insurance solutions to ensure optimal security in today’s fast-paced and litigious society. Our experienced team of professionals will get you the right policy, all for the best price by evaluating all available policy options offered by our insurance partnerships. At 01 Insurance, we encourage you to turn on to savings!
  • We’re an established online insurance agency since 1979 with tens of thousands of customers.
  • No matter what your age, car, credit score, or driving record we are the easiest way to buy insurance in New-York.
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Recent Blog Posts

Prepare this vegetarian Thanksgiving dish.

When most people think about Thanksgiving, they imagine a roasted turkey, baked ham, and other meat-based dishes.  Because there is such a focus on meat, many vegetarians feel overlooked on this holiday.  If you are sick of just eating sides, then take matters into your own hands and prepare this vegetarian Thanksgiving dish.

Mushroom Pot Pie

Serves: 4

Ingredients:

  • 4 ounces unsalted butter, divided
  • 12 ounces mushrooms (about 4 cups), quartered
  • 2 cups yellow onion (about 1 large), finely chopped
  • 3/4 cup celery (about 3 ribs), finely chopped
  • 1 cup carrots (about 1 small/medium), finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 tablespoon brandy (a dry white wine such as chardonnay can be substituted, see notes)
  • 2 1/2 cups vegetable or mushroom stock, either homemade or low-sodium
  • 1/4 teaspoon sweet paprika
  • 1/4 cup heavy cream
  • optional: 1/2 teaspoon good quality white truffle oil
  • leaves from 3 sprigs of thyme
  • 1/4 cup packed flat leaf parsley, finely chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten

Directions:

  1. Heat a large Dutch oven or heavy-bottom saucepan over low heat, then add 1 tablespoon of the butter. Add the mushrooms along with a pinch of salt and cook for 3-4 minutes, stirring periodically, to soften and release some of their natural liquid.  Turn the heat up to medium and brown the mushrooms for several minutes. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.
  2. Melt the remaining butter and add the onions, celery and carrots. Cook for 5-7 minutes until soft, stirring periodically, then add the garlic and cook for an additional minute.  Stir in the flour and cook for 3-4 minutes, stirring frequently.  Add the brandy, stock, paprika, and cooked mushrooms.
  3. Bring to a simmer and allow the sauce to thicken, stirring periodically, for 3-5 minutes. Stir in the heavy cream and remove from the heat.  Add the truffle oil (if using), thyme, parsley, salt, and pepper.  Taste and add more seasoning if desired.
  4. Preheat the oven to 425 °F. Divide the filling into four 8-ounce ramekins (approximately 4×2 inches) and place them on a baking sheet.
  5. On a lightly floured surface, roll the puff pastry thin and cut 4 rounds approximately 1/2 – 1 inch larger than the width of the ramekins. Brush egg wash on the rim of each ramekin and 1/2 inch down the sides.  Top with the puff pastry, folding the excess over and gently pressing it against the ramekins (a fork can also be lightly pressed against the puff to help seal it to the dish).  Brush the top of the dough with egg wash and use a small knife to poke 3 small holes in the top of each pot pie.
  6. Bake for 20-25 minutes, or until the tops are golden brown. Allow to cool briefly before serving.

This mushroom pot pie makes the perfect vegetarian Thanksgiving dish.  Are you looking for assistance with your insurance this Thanksgiving?  If so, then contact the experts at 01 Insurance in Astoria, New York.  Our dedicated team is eager to get you the coverage that you need today.

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