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Mushroom pie recipe

by Debbie Teoh

inSing.com - 10 April 2012 9:33 AM | Updated 10 Apr 2012

Mushroom pie recipe

Serves: 4-6

Nothing beats fresh mushroom pie. Add any fresh mushrooms of your choice to make this lovely pie for an afternoon tea party or even as a take-away lunch for the kids. If assorted mushroom are unavailable, just use one type of fresh mushroom. Prepare the pie and bake them as and when needed.

Preparation time: 25 minutes

Baking time: 15-20 minutes

Ingredients:

2 Tbsps olive oil

2 cloves garlic, peeled & chopped

1 bay leaf

80 g bacon, chopped

190 g russet, cubed

250 -300 ml water

1 big onion, peeled & cubed

2 tsps chicken stock granules

150 g fresh oyster mushroom

200 g white button mushroom, sliced

100 g fresh shitake mushroom, sliced

3 Tbsps plain flour

1 tsp ground pepper

125 ml non-sweetened dairy cream

1 Tbsp sugar

1 tsp salt or to taste

1 packet shortcrust/puff pastry – store bought

extra plain flour for dusting

1 egg, lightly beaten for brushing

8-10 pcs Pie dish [8cm * 3.5cm]

Method:

1. Heat oil in a pan, add bay leaf, sauté chopped garlic until fragrant. Add the bacon and sauté for a few seconds.

2. Mix in cubed potatoes and pour in water.

3. Bring to a boil, lower heat and simmer until potatoes are tender.

4. Add in onions, stock granules, mushroom, plain flour, pepper and cream, adjusting seasonings to taste.

5. Turn off heat once mixture thickens and set aside.

To assemble:

1. Let the store bought pastry thaw to room temperature. Dust working top lightly with some flour and roll out the pastry. Using a cutter, cut pastry into 9cm rounds.

2. If you wish to line the pie dishes with pastry, do so.

3. Alternatively just fill up the pie dish with mushroom pie filling & top with the pastry. Press the sides with a fork to make sure the pastry sticks to the dish.

4. Brush pastry tops with beaten egg, bake in pre-heated oven at 190 degree Celsius for 15-20 minutes or until pastry is golden browned.

5. Serve immediately.

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

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