Mushroom pie with gravy

Method

To make the pie

Sauté the mushrooms in olive oil for 3-4 minutes until golden, remove and set aside to cool.

Add the red onions and leek to the pan, and cook for 2-3 minutes.

Add the rosemary, sage and parsnips, cover with a lid cook for another 7-8 minutes, until the parsnips are softened.

Add back the mushrooms with the cooked chestnuts. Crumble in the walnuts, stirring as you do.

Add the spring greens and cook for another 2 minutes, then pile the pie filling into a large round baking dish

To make the gravy

Sauté the shallot in oil in a pan for 5 minutes.

Add the diced mushrooms, garlic, soy and Worcestershire sauces, and cook for another 3-4 minutes.

Add the corn flour, stock and milk, and simmer for 5 minutes.

Pour into a blender and process into a smooth gravy.

To finish

Add a splash of gravy to the pie ingredients to loosen the mixture.

Scrunch up some filo pastry on the top and brush with oil.

Bake for 10-15 minutes until the filo is cooked.

Serve with the mushroom gravy.

The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.