How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mushroom pie recipe?

You need 18 ingredients. The key ingredients include: 20 g (0.7oz) Dried porcini mushrooms, 2 tbsp Olive oil, 2 Onions, 3 Garlic cloves, finely chopped, and more.

Is Mushroom pie recipe suitable as baking & desserts?

Yes, Mushroom pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mushroom pie recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom pie recipe Recipe

Name: Mushroom pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g (0.7oz) Dried porcini mushrooms; 2 tbsp Olive oil; 2 Onions; 3 Garlic cloves, finely chopped; 250 g (8.8oz) Chestnut mushrooms, coarsely chopped; 2 tsp Dried thyme; 3 tbsp Sherry; 1 tbsp Dark soy sauce; 125 g (4.4oz) Broken cashew nuts; 80 g (2.8oz) Fresh breadcrumbs; 50 g (1.8oz) Ground almonds; 1 Egg, for glazing; 1 pinch Salt; 1 pinch Freshly ground black pepper; 225 g (7.9oz) Plain flour, plus extra for rolling the pastry; 0.5 tbsp Salt; 60 g (2.1oz) Cold butter, diced, plus extra for greasing; 1 Egg yolk

1

First make the pastry.

2

Sift the flour and salt into a bowl.

3

Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

4

Add the egg yolk and a little cold water, if necessary, and mix to combine; press the dough together to make a smooth ball, wrap in cling film and chill for 30 minutes

5

Meanwhile, put the porcini mushrooms in a small bowl and just cover with boiling water; leave to soak for 20 minutes.

6

Strain them, serving 3 tablespoons of the soaking liquid, then roughly chop

7

Heat the olive oil over a medium-low heat and fry the onions, stirring occasionally, for 15-20 minutes, partially covered, until golden and very soft.

8

Add the garlic, porcini and chestnut mushrooms and thyme and fry, uncovered, for 5 minutes, stirring occasionally.

9

Add the sherry, soy sauce and reserved mushroom liquid and simmer for 2 minutes or until the liquid has reduced by half

10

Finely grind the cashews in a food processor.

11

transfer to a large bowl and stir in the breadcrumbs and almonds.

12

Put the mushroom mixture in the food processor and process to a smooth paste, then add to the cashews.

13

Season with salt and pepper and stir until well combines and the mixture has the consistency of a firm pate

14

Preheat the oven to 200C/400F/gas 6.

15

Grease four 150ml/5fl oz/scant 2/3 cup dariole moulds.

16

Roll out the pastry on a lightly floured work surface and cut out 4 circles to line the moulds, gathering up the trimmings.

17

Put 1 circle in each mould and press it from the bottom upwards to get rid of any air bubbles and shape it into a pastry case.

18

Leave 2cm of the pastry overhanging the top of the mould

19

Fill the pastry cases nearly to the top with the mushroom mixture.

20

Re-roll the pastry trimmings and cut out 4 circles to fit as lids on top of the moulds.

21

Wet the edge of each pastry case with water and press the lid on top, pinching with your fingers to seal.

22

Trim any excess pastry

23

Brush the tops with egg, put the pies on a baking sheet and bake for 35-40 minutes until golden.

24

Leave to rest for 2-3 minutes before loosening the pies with a knife and carefully turning them out.

25

Serve hot with chutney

Mushroom pie recipe

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