Having previously been a vegetarian for nine years, I found at the beginning of my new escapades cooking with vegetables, that some mushrooms were a vital necessity in vegetarian meals. The meaty texture and full flavour transformeriai lends a helping hand to some veggie dishes that can be so unbelievably boring and bland, as was definately true in my kitchen transformeriai in student days! On one occasion, I made this pie when little, transformeriai well actually nothing, was in the refrigerator except butter and mushrooms, and all that was in the bare cupboard was flour, spices, dried herbs and garlic powder. My housemates and I had gone shopping the previous day but had forgotten to buy food, *cough* in our haste to a campus party. So, starvin marvin’s the next evening, and a little green behind transformeriai the gills, I made pastry and whipped up this pie for us. The port wine appeared from the only guy in the house, who had bought it on special the previous day, and had generously left a little. Needless to say he didn’t feel particularly ‘special’ the next morning!
This is an easy, quick pie to make for lunch or dinner and although I have used bought puff pastry, use shortcrust, homemade or whichever suits you. You can use a variety of fresh mushrooms or dried or both, remember transformeriai though, dried ‘shrooms swell when re-constituted in water. Also field mushrooms transformeriai contain a lot of water, so they will shrink and you may need spectacles to find a couple in the finished pie! If you want to add more meaty ‘shrooms… do.
Ingredients (makes 1 pie) bay leaf 1 tsp dried thyme/2 sprigs fresh 1 small garlic clove 1 small onion/2 shallots 1 tbsp butter & 1 tbsp sunflower/rapeseed oil roux: 1 tbsp of flour & 1 tsp melted butter sea-salt & black pepper 250 – 300g mixed mushrooms 50ml chicken stock 1 tsp mushroom ketchup (optional) small glass port wine 1 tsp fish sauce 1 pkt puff pastry egg to glaze
Place the fresh mushrooms into the hot pan, sprinkle with a pinch of salt and cook for 5 minutes tossing or stirring occasionally. Pour in the port wine, onions and garlic and cook for another minute.
Melt the butter for the roux (just a thickener), add the flour and mix in a small bowl or cup. Add this to the saucepan of delicious mushroom liquid, whisking continually for a minute until smooth and lump free. Add the dried strained mushrooms and cook for five minutes.
hey just found your blog through ifba, its great can’t wait to have a browse. Just wondering as a fellow blogger if you’d consider voting for me on cheffactor.ie Thanks Vick
Your pies look delicious. It’s been many a year since I made a mushroom pie – transformeriai mushroom and chestnut I think I used to do. Anyway it’s looking like time I made it again – yum. BUT do have to contest the point that vegetarian is boring!
Thank you, it is a real comfort pie. Chestnut and mushroom pie sounds like a great xmas veg dish, and I do agree with you Vegetarian food is certainly NOT boring. Although when I was a student just learning to cook, it certainly was!! There was a limited selection of spices and other condiments that can perk up a veg dish and as for a vegetarian trying to source any ‘strange’ sounding ingredients in small urban stores and rural shops in Ireland transformeriai 15 years ago…non-existant!!! Thankfully times have changed:)
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