Creamy Mushroom Pie

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This hearty, creamy mushroom pie features tender vegetables topped with a golden, crispy puff pastry crust. Perfect for a family dinner!

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Takes 50 minutes minutes

Serves 6

Ingredients

 

• 320 g puff pastry defrost if frozen
• 400 g mushrooms thickly sliced
• 1 leek sliced into 1cm rounds (include green parts, thoroughly washed)
• 3 cloves garlic peeled and finely chopped
• 200 g sweet potatoes skin on, cut into 1cm pieces
• 200 g potatoes skin on, cut into 1cm pieces
• 1 tbsp Dijon mustard
• 8 tbsp olive oil for bechamel sauce
• 8 tsp plain flour
• 1 tsp garlic powder
• 800 ml oat milk plus extra for brushing
• Salt and black pepper to taste

Instructions

 

• Prepare the Puff Pastry

  If using frozen puff pastry, remove it from the freezer to defrost to room temperature.
• Preheat the Oven

  Preheat the oven to 200°C (fan)/220°C/gas 7.
• Cook the Mushrooms and Garlic

  Heat 1 tablespoon of oil in a wide-bottomed non-stick pan over high heat.

  Once hot, add the mushrooms and fry for 4–5 minutes until they begin to colour. Add the garlic and fry for another 2 minutes.

  Remove from the pan and set aside.
• Cook the Vegetables

  Using the same pan, add the sweet potatoes, potatoes, leeks, and 1 teaspoon of salt. Stir well and cook for 5 minutes, stirring regularly.

  Reduce the heat to low-medium, cover with a lid, and let the vegetables steam in their own juices for 10 minutes or until the potatoes and sweet potatoes are tender.

  Remove the lid, turn off the heat, and stir the cooked mushrooms back into the pan along with the Dijon mustard.
• Make the Bechamel Sauce

  Place a medium saucepan over high heat. Once hot, add the 8 tablespoons of oil.

  Sift in the flour and whisk continuously, cooking for 1 minute to remove the raw flour taste.

  Add 2 teaspoons of salt, 1/4 teaspoon black pepper, and the garlic powder. Gradually add the oat milk while whisking continuously.

  Bring the mixture to a boil, then reduce to a simmer for 3–4 minutes until it thickens to a creamy consistency. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
• Combine and Assemble the Pie

  Pour the bechamel sauce into the pan with the mushroom and vegetable mixture. Stir well to combine.

  Transfer the filling to a 20 x 30cm casserole or pie dish and let it cool for 30 minutes.
• Prepare and Add the Pastry Topping

  Roll out the puff pastry on a lightly floured surface and cut it to fit the top of the pie dish.

  Gently score the top in a criss-cross pattern and place it over the filling. Use a fork to crimp the edges around the dish.

  Brush the top of the pastry with a little extra oat milk for a golden finish.
• Bake

  Bake in the preheated oven for 25 minutes or until the pastry is golden and crisp.
• Serve

  Serve warm. This pie pairs wonderfully with a green salad or, during colder months, with roasted potatoes.

Nutrition

Calories: 2818kcalCarbohydrates: 351gProtein: 62gFat: 136gSaturated Fat: 32gPolyunsaturated Fat: 18gMonounsaturated Fat: 70gSodium: 1798mgPotassium: 3687mgFiber: 30gSugar: 89gVitamin A: 31540IUVitamin C: 66mgCalcium: 1433mgIron: 23mg

Video

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The big mushroom debate is about cleaning them. Some chefs never wet mushrooms, as they

believe they become soggy and lose some of their absorbent properties, while others recommend

brushing or cleaning them with a dry cloth. If you are going to wash your mushrooms in water, don’t

soak them. Instead, think of dunking them like you would a biscuit in a cup of tea, or wipe them with

a damp cloth. For our creamy mushroom pie, we just wipe them with a cloth!

Choose firm mushrooms that are not too spongy, and where relevant and possible turn the

mushrooms upside down and have a look at their gills, which should be dry and firm. Avoid any

mushrooms that are wet or soggy or woody. In terms of storing, it is best to remove the mushrooms

from any plastic packets, if this is how you bought them, as this can cause condensation and make

them go soggy. Store them in the fridge in a paper bag. Some people put their mushrooms in the

sun to absorb more vitamin D; however, if left too long in the sun they will dry out and become

woody. Alternatively you can spend 20 minutes outside in direct sunlight and you will generally get

all your vitamin D requirements for the day.

Mushrooms can be foraged, and it is something that we love to do. We remember having such fun

with our friend Nick in Devon, hunting for turkey tail and chicken of the woods mushrooms, but you

should only do it with someone who is qualified and knows the different varieties, as there can be many poisonous mushrooms.