Maximizing Mushroom Flavor

Portobello mushrooms release significant moisture that can make pie fillings watery and pastry soggy. Cook mushrooms in batches if necessary to avoid overcrowding the pan, which causes steaming rather than searing. The mushrooms should develop golden-brown edges and lose most of their moisture before combining with other ingredients. Adding the mushroom powder dissolved in soy sauce at the end of cooking creates an umami-rich coating that clings to both mushrooms and tofu. Cool the filling completely before assembly to prevent steam from making the bottom pastry soggy.