Dried Porcini Mushrooms:

0.5 oz

Avocado Oil:

2 tablespoons

Assorted Fresh Mushrooms:

2 pounds (such as oyster, cremini, and portobello)

Kosher Salt:

1 1/2 teaspoons, plus more to taste

Black Pepper:

1 teaspoon, plus more to taste

White Onion:

1 minced (about 1 1/2 cups)

Carrots:

2 minced (about 1 cup)

Celery Stalks:

2 minced (about 1 cup)

Garlic Cloves:

10 minced

Thyme:

1 tablespoon minced

Oregano:

1 tablespoon minced

Parsley:

1 tablespoon minced, plus more for garnish

Garlic Powder:

1 teaspoon

Onion Powder:

1 teaspoon

Paprika:

1 teaspoon

Vegan Butter:

6 tablespoons, divided

All-Purpose Flour:

4 tablespoons

Vegetable Broth:

1 cup

Non-Dairy Milk:

3/4 cup unflavored and unsweetened, preferably extra-creamy

Lacinato Kale:

4 cups, roughly chopped

Puff Pastry Sheet:

1, thawed