Here are the complete procedure to make wild mushroom pie.
INGREDIENTS:
- 5 rashes of pancetta, chopped (leave out if vegetarian)
-1 onion, finely chopped
-3 garlic cloves, finely chopped
-1 small fennel, finely chopped
-1 small chilli, deseeded and finely chopped
-1 small bunch of sage, finely chopped
-A couple of sprigs of rosemary, woody sticks removed
-A handful of dried porcini mushrooms, soaked in boiling water for 10 minutes
-250g shiitake mushrooms, chopped
-1 pack of enoki mushrooms, kept long
-A dash of sherry
-1 large handful of baby spinach
-100ml double cream
-250g Gruyère, grated
-1 ball of mozzarella, torn into pieces
-Salt and pepper
-1 pack of short-crust pastry
-1 beaten egg
-2 individual oven-proof dishes
METHODS
-Pre-heat the oven to 180C. Warm a pan over a medium heat and add the pancetta (if sticking, add a dash of oil), then cook until it starts to go crispy. Add the onion, garlic, chilli, fennel, sage and rosemary, and sauté for 5 to 10 minutes.
-Add the shiitake, enoki and porcini mushrooms and continue to sauté for a further 5 minutes, then add a dash of sherry and let it sizzle for a moment. Add the spinach and heat until it wilts.
-Now add the double cream, Gruyère and mozzarella, and season with salt and pepper. Continue to cook for another couple of minutes.
-Roll out the pastry on a floured surface. Turn one of the dishes upside down and cut around the edge, creating the lids for your pies.
-Spoon the mushroom mixture into the pie dishes, then lay the pastry on top, pressing down the sides. Stab the middle with a small knife to let the steam out when cooking, then brush with the beaten egg for a nice glaze. Cook in the oven for 20 minutes until golden brown.
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