The time taken to prepare and cook this amazing mouth-wateringly tasty pie is well worth the extra effort. The choice blend of flavours are not at all overpowered by one dominant vegetable and this will be immediately apparent from your first bite.
Ingredients
- 12 oz (300 g) of mushrooms (mixed)
- 3 medium size leeks, or substitute with 1 x 25 mm (1”) chunk of fresh ginger, peeled and grated
- 3 sprigs of fresh thyme
- 2 x tbsp of olive oil
- 7 oz (200 ml) white wine
- 3½ oz (100 ml) vegetable stock
- 1 tablespoon of Dijon mustard
- 2 sprigs of fresh parsley
- 3 medium size eggs
- ¾ cup (180 ml) of creme fraiche
- 1 oz (25 g) parmesan cheese
- 1 sheet of fresh chilled shortcrust pastry
How to Make It
- Peel the mushrooms, wash and chop roughly. Pick the thyme leaves and then slice the leeks thinly.
- On a high heat, place a large frying pan on the hob, add a few tablespoons of oil, fry the mushrooms in several manageable batches and season with ground black pepper and salt. Fry until golden brown. Add more oil as needed.
- When the mushrooms are cooked, set aside. Then put the frying pan back over the heat, adding 2 tablespoons of oil. Now add the leeks and thyme. Cook and season over a moderate heat for 10 to 15 minutes, until the leeks are soft.
- Now add the mushrooms back into the frying pan and pour in the vegetable stock and wine. Simmer until the wine has been almost reduced completely.
- Add the mustard into the mushrooms, then pluck and add the parsley leaves, pour over crème fraiche and stir.
- Remove the frying pan from the hob and leave to cool.
- Preheat the oven to 200C (400F).
- Place a non-stick baking sheet into a 30 cm wide shallow baking tin. Trim sheet to suit. Place pastry sheet evenly into the tin, press into edges taking care not to puncture the tin. Trim the pastry around the top edge of the shallow baking tin.
- Now beat the eggs together in a mixing bowl and mix into the leek and mushroom mixture.
- Spoon the mixture into the pastry lined pie dish, then thinly grate the parmesan cheese evenly over the pie.
- Bake in the oven on a lower shelf for between 30 – 35 minutes, until a gorgeous golden brown.
- Once the pie is thoroughly cooked, remove it from the oven and cool to room temperature. It is now ready to eat.
