Mushroom Pie

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 11
Servings 1
Minutes 20


Serving Change
  • 30
    olive oil
  • 15
  • 1
    large onion, chopped
  • 1.20
    mushrooms, sliced (a variety of fresh shiitake, brown, oyster and button mushrooms (with the stems)
  • 10
  • 250
    mushroom stock or vegetable stock
  • 125
    red wine
  • 30
    fresh thyme leaves (10ml dried)
  • 100
    crème fraîche
  • 200
    French puff pastry, thawed
  • 1
    large egg, beaten


Oven temperature: 180°C
1. Heat the oil and butter in a saucepan over a medium to high heat. Add the onion and fry for three or four minutes. Add the mushrooms, a handful at a time, and keep stirring. Fry for another three or four minutes until soft.

2. Mix the flour with a little water to make a smooth paste. Add this to the mushroom mixture, along with the stock, then season with salt and freshly ground black pepper. Stir well and simmer, uncovered, for 10 to 15 minutes. Add the wine, stir well and cook for a further two minutes.

3. When the mixture starts to thicken, remove from the heat and stir in the thyme and the crème fraîche. Spoon the mixture into a 20 x 20cm square ovenproof dish and leave to cool to room temperature before refrigerating for at least an hour.

4. Meanwhile, roll out the puff pastry to approximately 2mm thick. Form a square approximately 2cm larger than the dish you'll be baking the pie in. Place the puff pastry over the filling and fold the overhanging pieces back, tucking them into the corners to seal the pie. Pinch a hole in the puff pastry to allow steam to escape during baking. Cut out a few mushroom shapes from the leftover pastry and arrange on the pie. Brush the whole pie with the egg. Bake in a preheated oven for 25 to 30 minutes or until crisp and golden.


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