Flaky Mushroom Pie with Ginger & Coriander Sauce

Taken from the BBC Vegetarian Good Food book. The filling for this pie is a creamy mushroom risotto mixture.

For the pie:

onionsIngredients:

25g butter
2 tbsp olive oil
1 small onion - finely chopped
1 garlic clove - crushed
450g mixed sliced mushrooms - shiitake, oyster, chestnut, flat
150g risotto rice
1 pint vegetable stock
6 tbsp chopped fresh herbs - tarragon, chives, basil, chervil
4 tbsp freshly grated parmesan
Flaky pastry - make your own (see below) or buy ready-made
Salt and ground black pepper
Beaten egg to glaze

 

Method

  • Preheat oven to 200°C / 400°F / Gas 6
  • Heat butter and oil in a heavy-based pan and cook the onion and garlic until softened
  • Stir in the mushrooms and cook for 5 minutes until golden
  • stir in the rice
  • Heat the stock in a separate pan and simmer gently
  • Add a few tablespoons of the stock to the rice and cook, stirring continuously until absorbed
  • Add the stock in this way until all used and the rice is just tender - should take about 20 minutes
  • Stir in the herbs, parmesan and seasoning, and leave to cool
  • Roll out two-thirds of the pastry and line a 9 inch loose-bottomed cake tin
  • Spoon in the mushroom mixture and spread level
  • Roll out the remaining pastry and cover the pie, sealing the edges well
  • Brush with beaten egg and bake for 25-30 minutes until crisp and golden

For the sauce:

Ingredients:

1 shallot - finely chopped
15g butter
15g preserved stem ginger - finely chopped
4 tbsp dry white wine
1 tsp plain white flour
225ml double cream
1 tbsp fresh coriander - chopped
1 tbsp lemon juice

 

Method

  • Cook the shallot in the butter until softened
  • Add the ginger and wine and simmer until the liquid is reduced by half
  • Stir in the flour and cook for 30 seconds
  • Add the cream and simmer for 2 minutes, stirring constantly until the sauce is smooth
  • Strain and pour into a clean pan
  • When ready to serve, reheat and stir in the coriander and lemon juice and season to taste

Flaky pastry

Ingredients:

175g butter
225g plain flour
Pinch of salt
Glass of iced water with a slice of lemon

 

Method

  • Place the butter in the freezer until hard
  • Sift the flour amd salt into a bowl
  • Coarsely grate the butter into the flour (wrap one end in foil to hold)
  • Stir the butter into the flour with the blade of a knife until each poece is coated with flour
  • Sprinkle 3-4 tablespoons of iced water over the ingredients and mix to a soft dough with a round-bladed knife
  • Bring it together with your hands, wrap in clingfilm and chill for 30 minutes
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