mushroom pie

Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights

Mushroom wellingtons

mushrooms

olive oil

garlic clove, chopped

spinach leaves

flour

tbsp picked thyme leaves

block all-butter puff pastry

stilton, sliced

egg, beaten

Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.

Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.

Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

Serve our moreish mushroom bourguignon pithivier as a vegan main course. Ideal for a special occasion such as Christmas, it's full of deep flavours

Mushroom bourguignon pithivier

chestnut mushrooms

portobello mushrooms

vegetable oil

shallots peeled, trimmed and quartered lengthways

carrot

thyme leaves

garlic

tomato purée

milliliters red wine (check it's vegan)

vegetable stock

vegan puff pastry block

milk

Cook the mushrooms in a large saucepan, covered, for 5 mins. Remove the lid so the liquid can evaporate, about 15 mins. Add the oil and fry the mushrooms for 5-6 mins until golden. Remove to a bowl with a slotted spoon, leaving any excess oil behind, and set aside.

Fry the shallots for 6-8 mins until beginning to brown, then add the carrot, thyme leaves and garlic, and fry for 1 min. Add the tomato purée and flour, mix well and cook for 1-2 mins. Pour in the wine, stir and simmer for 3-4 mins until the alcohol has evaporated.

Pour in the stock and cook for 15-20 mins more until the shallots and carrots are almost tender. Return the mushrooms to the pan and cook for 10-15 mins more until everything is cooked through, the liquid has almost evaporated and the sauce is thick. It’s important that you cook the liquid down until thick, or it will be difficult to shape later. Remove from the heat and leave to cool for 1 hr until cold. You can make the filling up to three days ahead and chill.

Heat the oven to 200C/180C fan/gas 6. Cut off a third of the pastry block and roll out on a lightly floured surface to a 5mm-thick square. Put on a sheet of baking parchment. Spoon the cooled veg mixture into the centre piling it up high. Roll out the larger pastry block as before, ensuring the square is enough to cover the base. Brush the exposed pastry on the base around the mushroom filling with soya milk, then lay the larger pastry square on top to enclose the filling. Press around the edges to seal, then trim the edges so you end up with an 18cm circle with the filling in the middle. Score lines or patterns into the top of the pastry, being careful not to cut all the way through. Brush all over with soya milk, then bake for 30-40 mins until the filling is hot and the pastry is puffed up and golden.

A fantastic vegetarian main, this mushroom pot pie is made with store-bought puff pastry and a delicious savoury mixed mushroom filling.

Mushroom Pot Pie

mixed fresh mushrooms (roughly chopped)

onion

carrots (thinly sliced)

garlic (minced)

herbs

sea salt (to taste)

black pepper (to taste)

paprika

dry white wine

water

arrowroot flour + 1 tablespoon water

cashew cream cheese (optional)

puff pastry (trimmed

Preheat the oven to 200°C (400°F). If the pan you're using isn't oven-safe, set aside a baking dish.

Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.

Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6-8 minutes.

Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.

Add the carrots and cook for 2-3 minutes.

Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.

Pour in the wine. This will deglaze the pan, lifting any darker pieces that may have stuck to the pan while cooking.

Add the water or broth and bring to a low boil.

Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir quickly to combine. The sauce should thicken.

Remove from the heat and stir in the cashew cream cheese, if using.

Spoon the mushroom mixture onto a baking dish. Top with the puff pastry, and roll the edges underneath to create a tidy appearance. Cut a couple of slits in the top of the pastry for steam to escape.

Bake for 22-24 minutes, or until the pastry is a dark golden colour and the filling is bubbling. Cool for five minutes before serving.

Looks great, how can it miss?!  I’m going to try this but I want to have crust on the bottom as well. So I’m going to use one of the sheets of the pastry, pre bake it prior to putting the mixture in and then top it with the second sheet of pastry.  What could possibly go wrong? Wish me luck!

Delicious comfort food on a rainy day; so rich and flavorful.  I used cashew cream (cashews and hot water in a high speed blender) instead of the cashew cream cheese and it worked perfectly.

and delicious! Made mine with brown lentils and ended up with a bit too much liquid which made some of the dough soggy, plus I forgot both the cashew cream cheese and the paprika, but still it turned out really nice in the end! Thanks!

WOW! This was a stellar meal. Perfect for anyone who loves mushrooms. I will definetly make it again.

Top 3 mushroom pie recipes from across the web

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Mushroom wellingtons

Mushroom bourguignon pithivier

Mushroom Pot Pie

Top 3 mushroom pie recipes from across the web

The most viewed mushroom pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom wellingtons

Mushroom bourguignon pithivier

Mushroom Pot Pie

The most viewed mushroom pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine