In a large pot, heat ½ cup of extra-virgin olive oil over medium heat. Add one diced medium yellow onion, two chopped medium carrots, and two diced celery stalks, sautéing for about 5-7 minutes until the vegetables are softened and fragrant.

Stir in three minced garlic cloves and cook for an additional minute until aromatic.

Next, stir in 8 oz of quartered cremini mushrooms and 8 oz of sliced shiitake mushrooms. Sauté for approximately 5-6 minutes, or until the mushrooms release their moisture and become tender.

Once the mushrooms are tender, sprinkle in two teaspoons of freshly chopped rosemary, two teaspoons of chopped sage, and add one dried bay leaf. Season with kosher salt and freshly ground black pepper to taste.

Sprinkle in ⅓ cup of all-purpose flour while stirring continuously, then gradually pour in 4 cups of cold water and ½ cup of dry white wine, whisking until smooth.

Continue to cook for 5-7 minutes on medium heat until the mixture starts to thicken and bubble.

Lower the heat to a gentle simmer and let the filling cook for an additional 10-12 minutes, stirring frequently. Adjust seasoning and add 1-2 teaspoons of low-sodium soy sauce for extra umami.

Stir in 1½ cups of fresh or frozen peas and let it simmer for a final 2-3 minutes.

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil and lay down the first sheet of phyllo dough, brushing it lightly with oil.

Carefully pour the mushroom filling into the prepared dish, spreading it evenly, and top it with the remaining phyllo sheets.

Place your assembled Vegan Mushroom Pot Pie in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and flaky.

Once baked, let the Vegan Mushroom Pot Pie cool for about 5-10 minutes before slicing. Garnish with freshly chopped parsley if desired.