Vegan Mushroom Pie
Vegan Mushroom Pie

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, vegan mushroom pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Vegan Mushroom Pie is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Vegan Mushroom Pie is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have vegan mushroom pie using 16 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Mushroom Pie:
  1. Prepare 2 tbsp Avocado butter
  2. Make ready 1 small red onion sliced
  3. Take 2 cloves garlic finely diced
  4. Prepare 350 grams plain flour
  5. Take 100 ml avocado oil
  6. Make ready 50 ml olive oil
  7. Take 1/2-1 cup cold water
  8. Take 1 pack exotic mushroom pack
  9. Make ready 2 small portobello mushrooms
  10. Make ready 100 ml vegan white wine
  11. Get 2 heaped tsp of whole grain mustard
  12. Make ready 200 ml good quality vegetable stock
  13. Take Sprinkling of vegetable bullion
  14. Get to taste Salt and pepper
  15. Take Handful fresh thyme
  16. Make ready Handful baby spinach

Add the mushrooms, herbs, salt and pepper and stir for a minute. Add the mushrooms, herbs, salt and pepper and stir for a minute. This hearty vegan mushroom pie is a crowd-pleaser - a rich beery gravy with thickly cut chestnut mushrooms and nutty puy lentils. Fill the prepared pastry case with the mushroom mixture and cover with the pie lid.

Instructions to make Vegan Mushroom Pie:
  1. Heat your oven to 190 degrees. Then in a large frying pan add on tablespoon on the avocado butter, throw in the red onion and garlic and sauté.
  2. Chop the exotic mushrooms and add to the pan too keep stirring.
  3. Meanwhile in a separate bowl, add the flour and gradually pour in the two oils, mixing with a fork, slowly add the cold water, not putting it all in one go, it depends on the moisture in the air etc how much you need! The pastry needs to be slightly sticky for it to roll out.
  4. When it comes together wrap with cling film, place it in the back of the fridge whilst the mushroom mixture is cooking.
  5. Once softened pour in the white wine, mustard and a sprinkling of vegetable bullion.
  6. Pour in the stock.
  7. Add some thyme leaves and put in the whole portobello mushrooms in to soften too.
  8. Throw in the baby spinach and mix well, leave to keep warm set aside, then allow it cook!
  9. Using a floured surface, cut the pastry in half and roll out one side. Moving the pastry so it won’t stick!
  10. I’m using a mini loaf tin. Using the remaining butter spread some of it inside the tin getting to all corners.
  11. Careful gold in the pastry, patching it up with some remaining pastry if needed and a bit of the butter so it’s sticks properly.
  12. Fork the bottom the the pastry. Then add some baking parchment, and some baking beans. Place into the oven for 20 minutes. Then lift out the baking beans and place back into the oven for another 10 - 12 minutes! Until the base is cooked. Then lift out.
  13. Now layer up the mixture, on the base place the whole mushrooms first then the rest of the mixture.
  14. Roll out the rest of the pastry, cut a lid to fit. With some of the off cuts, using the butter stick a thin piece to the cooked pastry, this makes a seal. Then add on the lid. Pinch the sides, decorate it however you like. Put some air holes in the lid with a knife.
  15. Place in the oven until it’s golden brown, mine took 25 minutes!

This hearty vegan mushroom pie is a crowd-pleaser - a rich beery gravy with thickly cut chestnut mushrooms and nutty puy lentils. Fill the prepared pastry case with the mushroom mixture and cover with the pie lid. Seal with soya milk and pinch the pastry together. Brush the top with some more soya milk and make a hole in the center for the steam to escape. I just made this pie and can only call it one thing - delicious!

So that’s going to wrap this up for this exceptional food vegan mushroom pie recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!