Posted: 13 January '12 by Niall
Cooking in Autumn and Winter is all about filling, hearty dishes: bubbling casseroles, slow-cooked stews and rich, gravy-filled pies.
If you’re a dedicated carnivore like me, then Mushroom pie mightn’t sound too appealing. If you haven’t tried it before, then you’re in for a treat.
Depending on the type you choose, the flavour and texture of mushrooms make them perfect substitutes for meat. We really love the earthy flavour of chestnut mushrooms – I’ve used them in this recipe – just fry them until they’ve browned and become almost sticky, and you’re in fungi heaven!
I’ve added some pancetta to the recipe, just because I love the combination of flavours, but it’s entirely optional – just leave it out for a really tasty vegetarian meal.
Serves 4 (or 6 if using a large casserole dish)
Duration: Around an hour in total
You can see the photos here:
- 1 tbsp olive oil
- 200g diced Pancetta (optional)
- 1 onion, finely minced
- 2 clove of garlics, finely minced
- 500g Chestnut mushrooms, roughly sliced (more if you like LOTS of mushrooms)
- 4 tbsp sherry
- 2 tbsp of fresh thyme
- 4 tbsp chopped parsley
- 1 chicken stockpot
- 4 tbsp plain flour
- 280ml of double cream
- 400ml of milk
- A knob of butter
- 4 sheets of puff pastry, thawed if frozen
- 1 egg
- 2 tbsp water
You’ll also need: an egg-wash brush and 4 individual pie dishes or a large casserole dish – if you’re using a large casserole dish, just buy a block of puff pastry and roll it out yourself, rather than the pastry sheets.
- Heat oil in a frying pan over medium-high heat and add the diced pancetta.
- When the pancetta has browned, remove from the pan and set aside.
- Add the mushrooms to the same pan and allow them to brown.
- Remove the mushrooms and set to one side.
- Place the onion and garlic in the same pan and lower the heat, cooking the ingredients until they’ve softened.
- Return the mushrooms and pancetta to the pan and mix thoroughly.
- Sprinkle the flour over the ingredients and stir-through, so the pancetta and mushrooms are coated.
- Pour the milk into the pan and stir.
- Add the cream, the stockpot and the sherry and mix through the ingredients.
- Simmer until the sauce has thickened – about 1-2 minutes.
- Remove the pan from heat and stir in the butter, the thyme and the parsley.
- Pour the contents into the individual pie dishes.
- Dust your work-area with flour and unroll your sheet of pastry on it.
- Place your small pie dish onto the pastry and trace the outline of the dish in the pastry with a sharp knife.
- Carefully tear the shape from the pastry sheet and place on top of pie dish.
- In a small bowl, whisk the egg and water to form an egg wash and brush over the pastry lids.
- Bake the mushroom pies in the oven for 20-25 minutes or until pastry is golden and puffy.