Oyster Mushroom Woodland Pie
Oyster Mushroom Pie Recipe
I asked AI to give me a name for this pie, it went like this: “If shepherds pie is made with lamb and cottage pie is made with beef what would you call a pie made with mushrooms?”
So here’s a mushroom version of a classic. This filling would also work with a suet pastry crust if you fancy.
Ingredients
(serves four)
For the Filling:
750g oyster mushrooms, cleaned and sliced
1 tablespoon butter
1 onion, chopped
1 stick of celery finley chopped
2-3 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary
500ml vegetable stock
1 tablespoon Gravy powder mixed in a little cold water or gravy granules
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
For the Pie Crust:
500g Mashed potatoes
2 large carrots sliced and boiled
Method
Prepare the Filling:
In a medium saucepan, heat the butter over medium heat. Add the chopped onion and celery sauté until translucent (about 5 minutes).
Add the crushed garlic. Cook for another 5 minutes.
Stir in the sliced oyster mushrooms, thyme, and rosemary. Cook for about 5 minutes until the mushrooms are tender.
Pour in the vegetable stock. Bring to a simmer and then add the gravy powder or granules and Worcestershire sauce cook for another 10-15 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
Assemble the Pie:
Preheat your oven to 200°C.
Pour the mushroom filling through a sieve and retain the gravy, then tip the filling into a pie dish
Cover the filling with a layer of sliced carrots seasoned with black pepper.
Cover the carrots with the mash and sprinkle the cheese on top.
Bake:
Bake the pie in the preheated oven for 25-30 minutes, or until the cheese is turning golden brown.
Meanwhile adjust the thickness of the gravy with more gravy powder of gravy granules.
Serve:
Spoon out a generous helping with lashings of gravy and petit pois.
Hope You Enjoy!
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