Creamy Mushroom Pie

Creamy Mushroom Pie

Creamy Mushroom Pie, filled with our Truffle Flavoured Mayo for a touch of bougie.

  • 4 People

    Servings

  • 10 Mins

    Prep Time

  • 40 Mins

    Cooking Time

  • 50 Mins

    Ready In

  • 1 tbsp olive oil
  • 1 Leek
  • 3 stems Celery
  • 2 cups button mushrooms
  • 2 cups portobello mushrooms
  • 2 tsp garlic
  • 1/2 cup white wine
  • 1/2 can light evaporation milk
  • 1 tbsp cornflour
  • 2 tbsp water
  • 1 stock cube
  • 4 tbsp Truffle Mayo
  • 1 tsp Rosemary
  • 1 tsp Oregano
  • 1sp Thyme
  • 3 sheets puff pastry

Made With

  • No products to display.

Made With

  • No products to display.
X
  • No products to display.

  1. Preheat oven to 200°C (fan bake).

  2. In a large frying pan over medium heat, sauté the leek and celery for 4-5 minutes until soft. Add the rosemary, thyme and oregano and cook for a further 30 seconds.

  3. Stir in the button and portobello mushrooms and cook for about 5-7 minutes, until the mushrooms release their moisture and begin to brown. Add the garlic and cook for another minute.

  4. Pour in the white wine and let it simmer for a couple of minutes to reduce slightly, then crumble in the stock cube.

  5. Add the evaporated milk and simmer for 2–3 minutes.

  6. In a small bowl, mix the cornflour with water to make a slurry. Stir it into the mushroom mixture and simmer for another 2 minutes until thickened.

  7. Take off the heat and mix through the 2 tbsp truffle mayo. Let the mixture cool slightly.

  8. Line a baking dish or pie tin with one and a half sheets of puff pastry, sealed together. Add the mushroom filling. Top with another one and a half sheets of pastry, trimming to fit and pressing the edges with a fork to seal.

  9. Brush the top with the remaining 2 tbsp of truffle mayo (used as a glaze). Bake for 25-30 minutes or until golden brown and puffed.

  10. Cool slightly, then cut into pieces, serve and enjoy!

Find More Recipes