3-cheese mushroom pie
This is an upgraded version of an old-fashioned mushroom pie. You can play around with any cheese as long as you use mozzarella as the main cheese. This pie can also be served as a snack with a glass of ruby cabernet. A wonderfully versatile and delilicious pie to try.
|1||puff pastry — thawed|
|80 g||gorgonzola cheese — grated|
|100 g||mozzarella cheese — grated|
|100 g||gruyère cheese — grated|
|200 g||porcini mushrooms|
|1 tsp||fresh sage — chopped|
|paprika — smoked|
|sea salt — flakes|
|black pepper — freshly ground|
|fresh thyme — garnish|
Coat a baking tray with a little bit of olive oil and line the bottom and sides with the pastry.
Use a fork to prick the pastry all over. Add all the cheese and mushrooms, and then sprinkle with smoked paprika.
Place on the braai grid over hot coals, cover with foil and a few hot coals and bake for 20-25 minutes.
Check regularly until the cheese is bubbling and the pastry is golden brown.
Once the pie is cooked, remove it from the baking tray and add sea salt and pepper to taste.
Garnish with fresh thyme and serve immediately.
Recipe extract from My Vegetarian Braai by Adele Maartens published by Struik Lifestyle, an imprint of PenguinRandom House. Photography by Hein van Tonder.