Mushroom Pie

Text.

Adapted from here.

Serves 4

☑ TESTED

Ingredients

• 750 g mushrooms, halved
• 400 g pastry
• 250 g shallot, finely chopped
• 100 ml double cream
• 100 g cream cheese
• 6 cloves of garlic, finely chopped
• 2 g thyme leaves
• 1 g rosemary leaves
• 2 tbsp balsamic vinegar
• Salt and pepper to taste (¾ and ¼ tsp)

Cooking

Sauté the shallots and garlic on a low heat until soft (~6 minutes), adding the herbs halfway through. Season, set aside.

Sauté the mushrooms on a low heat until slightly shrunken (~8 minutes), seasoning halfway through.

Add the shallots and garlic back in with a splash of olive oil. Cook for 3 minutes, add the balsamic vinegar, cook for another minute. Remove from the heat.

Mix in the cream and cheese, leave to cool.

Take about ⅓ the pastry for the pie lid and ⅔ for the pie base. Roll out to ~3 mm thickness. Line a pie dish with the bigger portion, add the filling, then place the lid on top, gluing it to the base with a bit of water or egg. Brush the top with a little milk and poke a hole in the middle for the steam to escape.

Cook at 200°C fan for 25 minutes.