Pete's Food Blog

11. Sep, 2021

Mushroom pie

Ingredients:

You will need my "Go to" pastry here

(280 g plain white flour, 1 tsp salt, 175 g cold butter/margarine or vegan substitute - cut into 1 cm cubes, 5 tbl cold water).

400g of prepared mushrooms. Any fresh, edible mushrooms would do, just prepare them by cutting them up, putting them in a dry pan, medium heat with the lid on for 4 minutes, then the lid off until the liquid has evaporated.

8 miso butter onion halves here

330 g miso butter celeriac here

1 tsp of chaat or garam masala spice mix

1 tsp sumac

1 tsp dried chilli flakes

60 g parmesan (or vegan substitute)

2 tbl cream (or vegan substitute)

Method:

Fry the mushrooms in a little olive oil, add the onions to the pan along with any gravy from their roasting, breaking them down with a spoon. Add the celeriac and again any gravy from their roasting.

Sprinkle in the spices and fry until almost all of the moisture has evaporated.

Remove from the heat and stir in the cream and grated parmesan (or substitutes). Leave to thoroughly cool.

Prepare your pastry using my "Go to" recipe and line your 28cm pie dish with the base.

Pour in the cooled filling and spread it out evenly.

Place the pastry top over the filling and bake at 230°C for 15 minutes. Then reduce the heat to 190°C for further 30 minutes, or until golden brown.

Serve with a sauce, for example, my garlic sauce.