It’s Pi π Day today and I have decided to share with you this delicious recipe for a creamy mushroom pie! I have made this filling on several occasions and it was always well received and disappears quickly. :)
I love anything with pastry as a comfort food… and this creamy mushroom filling takes creates next level pies! It is packed with flavour, is rich and creamy, and you get a ‘meaty’ texture with the use of oyster mushrooms. I can give you a guarantee that this pie will be a great hit with both vegetarians and meat-eaters.
I have used a buttermilk-based dough for this pie. However, if you follow a vegan diet, I would suggest the oil-based dough recipe which you can find here. Your results will be just as great! ;)
This kind of filling is great for a family-sized pie and also works great in small hand pies.
Creamy Mushroom Soup
Rich and creamy with a meaty kind of texture
Ingredients
- *For the pastry:*
- 240g buttermilk
- 75g butter, melted
- 2 eggs
- 1 tsp salt
- 300g plain flour
- 200g wholemeal flour
- *For the filling:*
- 2 tbsp olive oil
- 1 large onion, diced
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- 300g white mushrooms, roughly chopped
- 300g oyster mushrooms, roughly chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 150g frozen peas, thawed
- Salt and pepper
- *For the cream sauce:*
- 2 tbsp butter*
- 50g plain flour
- 225g vegetable stock
- 100ml milk*
- Salt and pepper
Instructions
-
- *For the pastry:*
- In a large mixing bowl, combine the buttermilk, melted butter, eggs and salt. Whisk all ingredients together.
- Mix in the flour to form a rough dough. Knead for a few minutes, wrap in plastic and place it in the fridge for at least 30 minutes.
- *For the filling:*
- In a large saucepan, heat the olive oil and add the onion and the carrot. Cook for 8-10 minutes until tender.
- Add the garlic and chili flakes and cook for another minute. Mix in the peas and cook for another minute.
- Remove the vegetables from the pan and set aside.
- In the same pan, heat 2 tbsp olive oil and add all the mushrooms and let it cook uncovered for around 5 minutes without stirring.
- Add in the dried herbs and stir everything together. Let it cook off for another 5-8 minutes until the mushrooms have a nice colour.
- Remove from the heat and set aside.
- *For the cream sauce:*
- In a small saucepan over medium heat, melt the butter.
- Add the flour and cook for a few minutes.
- Slowly add the vegetable stock while whisking constantly to avoid any lumps.
- Add the milk of your choice and season with salt and pepper.
- Cook for another 5-8 minutes until the sauce has thickened.
- Take off the heat and set aside to cool.
- *To assemble:*
- Preheat the oven to 180 degrees Celsius. Line a baking sheet with baking paper or silicone mat.
- Mix the vegetable filling and cream sauce together.
- Take 1/3 of the dough and roll it out into a circle. This will be the base of your pie. Place it on the prepared baking sheet.
- Place the filling over the rolled out dough leaving about 3 centimetres around the edge.
- Roll out the remaining dough into larger circle and cover the pie filling. You should end up with a dome-shaped pie. Seal the round edges at the bottom together and trim any excess.
- Cut a small hole on top of the dome to let steam off while in the oven. Use any excess dough to decorate the pie.
- Use some egg-wash or olive oil to glaze the pie.
- Bake in a preheated oven for 30-35 minutes until nice and golden on the outside.
- Let it rest for at least 10 minutes before cutting into the pie.
