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
- 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
- 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
- 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.
- 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.
- Add the mushrooms back to the pan, then add the cooked chestnuts and crumble in the walnuts, stirring as you do.
- Add the spring greens for another 2 minutes and then pile into a large round baking dish.
- 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.
- Add the corn flour, vegetable stock and milk, and simmer for 5 minutes, then pour into a blender and process into a smooth gravy.
- 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.
- 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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Comments
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Keen amateur cook for about 5 years now, in Melbourne. I've seen many recipes and hundreds of ingredients, most of which I can get at supermarkets or specialty stores near me, but "spring greens" are a new one on me. I'd never heard of them so Googled, and I must say where on earth would I find them? Melbourne is a cosmopolitan city of 5 million and we have lotsa different cuisines and shops to cater for them, but I've never seen a recipe asking for "spring greens" and I've never seen them on sale, anywhere. Substitute suggestions, anyone?
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05 September 2023