Mushroom pie recipe

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Mushroom pie recipe

Ready in less than an hour, this comforting pie combines nutty chestnuts and umami-laden mushrooms with a crispy filo pastry top.

Ingredients

For the gravy
  • 1 shallot, finely diced
  • 1 clove garlic, grated
  • 100 g mushrooms, diced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp corn flour
  • 250 ml vegetable stock
  • 50 ml milk
  • 1 shallot, finely diced
  • 1 clove garlic, grated
  • 3.5 oz mushrooms, diced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp corn flour
  • 8.8 fl oz vegetable stock
  • 1.8 fl oz milk
  • 1 shallot, finely diced
  • 1 clove garlic, grated
  • 3.5 oz mushrooms, diced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp corn flour
  • 1.1 cups vegetable stock
  • 0.2 cup milk
For the pie
  • 5 tbsp olive oil
  • 250 g mushrooms
  • 1 red onion, sliced
  • 10 g rosemary needles, chopped
  • 10 g sage, chopped
  • 200 g parsnips, diced
  • 180 g cooked chestnuts
  • 60 g walnuts, crumbled
  • 100 g spring greens, finely shredded
  • 1 leek, sliced
  • 4 filo pastry sheets
  • 5 tbsp olive oil
  • 8.8 oz mushrooms
  • 1 red onion, sliced
  • 0.4 oz rosemary needles, chopped
  • 0.4 oz sage, chopped
  • 7.1 oz parsnips, diced
  • 6.3 oz cooked chestnuts
  • 2.1 oz walnuts, crumbled
  • 3.5 oz spring greens, finely shredded
  • 1 leek, sliced
  • 4 filo pastry sheets
  • 5 tbsp olive oil
  • 8.8 oz mushrooms
  • 1 red onion, sliced
  • 0.4 oz rosemary needles, chopped
  • 0.4 oz sage, chopped
  • 7.1 oz parsnips, diced
  • 6.3 oz cooked chestnuts
  • 2.1 oz walnuts, crumbled
  • 3.5 oz spring greens, finely shredded
  • 1 leek, sliced
  • 4 filo pastry sheets

Details

  • Cuisine: British
  • Recipe Type: Pie
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. To make the pie filling, sauté the mushrooms in 2 tablespoons of the olive oil for 3–4 minutes until golden, remove and set aside to cool.
  2. Add the red onions and leek, cook for 2–3 minutes, then add the rosemary, sage and parsnips and cover with a lid cook for another 7–8 minutes, until the root veg is softened.
  3. Add the mushrooms back to the pan, then add the cooked chestnuts and crumble in the walnuts, stirring as you do.
  4. Add the spring greens for another 2 minutes and then pile into a large round baking dish.
  5. To make the gravy, sauté the shallot for 5 minutes in a pan with 2 tablespoons of the olive oil. Add the diced mushrooms, garlic, soy and Worcestershire sauce and cook for another 3–4 minutes.
  6. Add the corn flour, vegetable stock and milk, and simmer for 5 minutes, then pour into a blender and process into a smooth gravy.
  7. To make the pie, add some of the gravy to loosen the filling, then scrunch up the filo pastry sheets on top and brush with the final tablespoon of olive oil.
  8. Bake for 10-15 minutes in an oven preheated to 200°C/180°C fan/400°F/gas mark 6 until the filo is cooked. Serve with the rest of the mushroom gravy.

This recipe is by Dr Rupy Aujla for UK and Ireland Mushroom Producers.

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