Friday 9 December 2016

How to Make Wild Mushroom Pie

Mushroom Pie

Here are the complete procedure to make wild mushroom pie.


- 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


-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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