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Home Dish Vegan Mushroom Pie

Vegan Mushroom Pie

Introduce

Chef :

Emilys Home Cooked Kitchen

Vegan Mushroom Pie

I’m making this recipe as I’ve been asked to do live cooking at BBC Radio Derby, on Sally Peppers show at 11.15, Thursday 5th December. The theme is a Vegan Christmas! So I plan to serve it with all the normal trimmings, so anyone cooking for a Vegan on Christmas Day only does the pie separately, then the sides are all the same! Whole Portobello mushrooms as a base, with a exotic mushroom mixture with white wine, garlic and thyme too!

Ingredient

2 tbsp

Avocado butter

small red onion sliced

2 cloves

garlic finely diced

350 grams

plain flour

100 ml

avocado oil

50 ml

olive oil

1/2-1 cup

cold water

1 pack

exotic mushroom pack

small portobello mushrooms

100 ml

vegan white wine

heaped tsp of whole grain mustard

200 ml

good quality vegetable stock

to taste

Salt and pepper

Handful

fresh thyme

Handful

baby spinach

Cooking instructions

* Step 1

Heat your oven to 190 degrees. Then in a large frying pan add on tablespoon on the avocado butter, throw in the red onion and garlic and sauté.

* Step 2

Chop the exotic mushrooms and add to the pan too keep stirring.

* Step 3

Meanwhile in a separate bowl, add the flour and gradually pour in the two oils, mixing with a fork, slowly add the cold water, not putting it all in one go, it depends on the moisture in the air etc how much you need! The pastry needs to be slightly sticky for it to roll out.

* Step 4

When it comes together wrap with cling film, place it in the back of the fridge whilst the mushroom mixture is cooking.

* Step 5

Once softened pour in the white wine, mustard and a sprinkling of vegetable bullion.

* Step 6

Pour in the stock.

* Step 7

Add some thyme leaves and put in the whole portobello mushrooms in to soften too.

* Step 8

Throw in the baby spinach and mix well, leave to keep warm set aside, then allow it cook!

* Step 9

Using a floured surface, cut the pastry in half and roll out one side. Moving the pastry so it won’t stick!

* Step 10

I’m using a mini loaf tin. Using the remaining butter spread some of it inside the tin getting to all corners.

* Step 11

Careful gold in the pastry, patching it up with some remaining pastry if needed and a bit of the butter so it’s sticks properly.

* Step 12

Fork the bottom the the pastry. Then add some baking parchment, and some baking beans. Place into the oven for 20 minutes. Then lift out the baking beans and place back into the oven for another 10 - 12 minutes! Until the base is cooked. Then lift out.

* Step 13

Now layer up the mixture, on the base place the whole mushrooms first then the rest of the mixture.

* Step 14

Roll out the rest of the pastry, cut a lid to fit. With some of the off cuts, using the butter stick a thin piece to the cooked pastry, this makes a seal. Then add on the lid. Pinch the sides, decorate it however you like. Put some air holes in the lid with a knife.