Black-Garlic Mushroom White-Bean Potpie Crumble

Ingredients

Filling

• 2 tbsp olive oil
• 1 small leek, white and pale-green parts thinly sliced and washed
• 1 lb (450 g) cremini mushrooms, sliced
• ¾ tsp fine salt, divided
• 4 peeled black garlic cloves, mashed
• 2 tbsp all-purpose flour
• 1½ cups reduced-sodium vegetable broth
• ½ cup heavy cream
• 2 cans (15 oz/425 g each) white beans, drained and rinsed
• 2 cups baby spinach
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ¼ tsp black pepper

Crumble

• ½ cup (45 g) rolled oats
• ½ cup (60 g) all-purpose flour
• ⅓ cup (30 g) finely grated Parmesan
• 3 tbsp cold unsalted butter, diced
• 2 tbsp chopped parsley

Equipment

Large ovenproof skillet, mixing bowl

Allergens and ingredient notes: Wheat, milk; Dijon contains mustard. Check broth labels.

Step by step

1. Heat oven to 400°F (200°C). Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add leek, mushrooms and ½ tsp of the salt. Cook 10–12 minutes, stirring, until released liquid evaporates and mushrooms brown.
2. Stir in mashed black garlic and filling flour; cook 1 minute. Gradually add broth, stirring out lumps, then cream, beans, spinach, Dijon, thyme, pepper and remaining ¼ tsp salt. Simmer 4–5 minutes until spinach wilts and sauce lightly coats a spoon.
3. In a bowl mix oats, crumble flour and Parmesan. Rub in cold butter with fingertips until coarse crumbs form; keep several pea-sized butter pieces. The mixture is deliberately crumbly, not a dough.
4. Scatter all crumble loosely over the hot filling without pressing it down. Bake uncovered 22–28 minutes until the topping is golden and the filling bubbles at the edges. If topping darkens too quickly, tent with foil.
5. Rest 8 minutes to allow the sauce to thicken. Scatter parsley over the top and spoon into four servings.

The Devotti twist: Black garlic supplies mellow fermented sweetness, while a savory oat crumble creates a potpie lid without rolled pastry.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.