Mushroom Pie

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mushroom pie

Mushrooms, often overlooked as a healthy vegetable choice, mushrooms contain virtually no fat, sugar or salt and are a valuable source of dietary fibre as well as the five B vitamins thiamine, riboflavin, niacin, pyridoxine and folate. They also contain the essential minerals potassium, copper, phosphorous and iron. Most significantly they contain selenium, which can be hard to get in any fruit or vegetables. Our mushrooms are all sourced from Capel Mushrooms in Suffolk, read more about the mushrooms and the team behind them here.

Try this delicious hearty mushroom pie from Katy Ford you will not be disappointed. It is a great recipe for you and all your family to enjoy and uses a great variety of mushrooms in season now.

Serves: 4
Preparation time: 1 hour and 30 minutes
Cooking Time: 20 minutes

What you need

10 small shallots, halved
2 garlic cloves
2 tbsp tomato, puree
75g puy lentils, washed and drained
150g chestnut mushrooms, sliced thickly
150g flat mushrooms, sliced thickly
20g dried porcini mushrooms
275ml brown ale
200ml vegetable stock
50g baby spinach
Cornflower and butter made to a paste, to thicken
Ready-made puff pastry
1 egg

What to do

1.Heat olive oil and butter in a pan, add shallots and cook gently until brown. Reduce heat, add the garlic and cook for two more minutes.
2. Stir in tomato purée, lentils, flat and chestnut mushrooms. Turn up heat and cook for five minutes.
3.Stir in the brown ale and 100ml of the stock. Cover, bring to the boil and simmer for 30 minutes.
4.Soak the porcini mushrooms in 200ml warm water for 20 minutes, drain (reserving the soaking liquor) and chop roughly. Add both the porcini and the soaking liquor to the pan.
5.Simmer for a further 10 minutes, using the remaining stock or the cornflour and butter paste to adjust the consistency until a thick gravy-like pie filling is achieved.
6.Stir through the baby spinach, and spoon the mixture into individual pie dishes. Brush the edges with beaten egg and cover with rolled puff pastry.
7.Brush the pie tops with beaten egg and bake in a preheated oven at 180oC for 20 minutes or until pastry tops are golden and well risen. Serve immediately.