Mushroom pie with gravyThis is a wonderful vegetarian main dish that everyone will enjoy. And it tastes special enough for a celebration meal.
Prep time:20 minutes
Cooking time:15 minutes
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.
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.
For the pie
250g wild mushrooms (such as Tesco Finest Forestiere Mushrooms)
5 tablespoons olive oil
1 red onion, sliced
1 leek, sliced
10g rosemary needles, chopped
10g sage, chopped
200g parsnips, diced into 2-3cm cubes
180g cooked chestnuts
60g walnuts, crumbled
100g spring greens, finely shredded
4 filo pastry sheets
For the gravy
1 shallot, finely diced
100g mushrooms, diced
1 clove garlic, grated
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp corn flour
250ml vegetable stock
50ml milk (or plant-based alternative)
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