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Home Dish Mushroom and ale pie

Mushroom and ale pie

Name: How to cook Mushroom and ale pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Sam Meadley

Mushroom and ale pie

This was part of our Christmas day lunch. I recently made shortcrust pastry for the first time I was amazed at how easy it was. I also have a lifetime of memories of steak and ale pie. As I was cooking vegetarian this Christmas, and because I love mushrooms, this was an easy and delicious option. 🎄 decoration optional!

Ingredient

Food ration :

6 people

Cooking time :

2 hours

15 g

dried mushrooms

250 ml

just-boiled water

360 g

mixed white and red onions, chopped

garlic cloves, crushed

480 g

chestnut mushrooms

330 ml

pale ale

vegetable stock cube

2 tbsp

tomato purée

2 tbsp

redcurrant jelly

1 tbsp

soft light brown sugar

1 sprig

rosemary

bay leaves

3 tbsp

cornflour mixed with 3 tbsp cold water

180 g

cooked and peeled chestnuts

300 g

flour

1 tsp

salt

100 g

butter

5-6 tbsp

cold water

egg

Cooking instructions

* Step 1

Combine the dried mushrooms with 250ml freshly boiled water and set aside.

* Step 2

Chop the onions real small and add to a pan of hot oil. Cook for 5-6 mins until browned.

* Step 3

Once the onions are cooked, add them to a bowl. Keep the pan around as you’ll use it again. Meanwhile, prepare the mushrooms. Quarter the smaller mushrooms and slice the larger ones.

* Step 4

Add a little more oil to the pan and add the fresh mushrooms once hot. Cook for 5 or so minutes until they’re sealed.

* Step 5

Make the cornflour and water mixture and stir through the pan. Continue to heat and stir for a minute or so until the sauce thickens. Stir in the chestnuts and season to taste. Remove the rosemary and bay leaves at this point.

* Step 6

Transfer the mixture into a pie dish to cool. Mine is approx 1.6 litres.

* Step 7

Make the shortcrust pastry (or use ready-made) and roll it out on a floured surface to the desired size. Once the mix is cool, top with the pastry sheet and trim the excess. If you’re feeling fancy why not use the excess to decorate the top.