Creamy Mushroom Pie

As an alternative to those delicious Beef Pot Pies, here are some creamy mushroom pies for this week’s Meatless Monday. I found a post by Wallflower Kitchen on Pinterest, however, the pie they made was vegan, the ingredients for which are not easily available in India. Plus veganism isn’t as big in India, so I think just a regular vegetarian version works better.

Also for those of you that don’t have access to leeks, celery works just as well. Leeks are quite expensive and aren’t easily available, however, celery is considerably cheaper and available at most local grocers.

For the pie:

  • Pastry dough
  • Leeks
  • Mushrooms
  • Garlic
  • Flour
  • Butter
  • Milk
  • Nutmeg
  • Fresh mixed herbs

The pastry dough I’ve used is the same as the one for my savoury pie, for which you can find the recipe here.

Rinse the dirt off the mushrooms and cut the stalks. Quarter them and set them aside.

Slice the leeks or the celery really fine and set aside as well.

In a saucepan, melt two teaspoons of butter and add two teaspoons of flour. Whisk continuously for a few minutes and then very slowly pour in some milk, whisking thoroughly. On a slow flame leave it to simmer, stirring regularly.

Moving onto the mushrooms, in a large pan saute the chopped garlic and leeks until golden brown. Add the mushrooms and toss. Allow the mushrooms to lose water and soften.

Once the sauce has thickened, add some freshly grated nutmeg and give it another stir. Pour it over the mushrooms and mix.

I used a mix of fresh herbs, thyme, oregano and curled parsley. You just want to roughly chop them up and add it to the sauce.

Portion the mushroom and sauce into either individual ramekins like I did, or one large pie dish. I, unfortunately, realised only during the making of this dish that I do not actually own a pie dish, which is clearly now something I HAVE TO purchase.

Allow the mixture to cool completely, before rolling out the pastry and lining the tops of the ramekins. Using the tip of your knife, make a slight criss-cross pattern on the top to allow air to escape.

Creamy Mushroom Pie (4)

If you want a beautiful golden colour, I would recommend applying an egg wash. However, if you are a pure vegetarian and don’t eat egg, sticking it in the oven just like that works fine.

Bake in a 180C oven for about 15 minutes or until the top is golden brown.

Creamy Mushroom Pie (12)Creamy Mushroom Pie (10)Creamy Mushroom Pie (11)Creamy Mushroom Pie (9).JPG

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