mushroom and leek pie

Chop the leeks into ½. Chop the mushrooms into small pieces.

Creamy Mushroom Leek And Chestnut Pie By Jo Pratt

Slice up the veg very finely we used the slicer on the Magimix as it makes it a super quick recipe.

. Roll out the pastry on a lightly dusted work surface to the thickness of a 1 coin. Add both types of mushrooms and cook for 5 mins more then turn up the heat a little add the. Clean and break up the mushrooms into chunks. Return the onion and leek mixture to.

Add the cleaned and sliced leeks and cook for 10 minutes. Add the olive oil to a large saucepan on medium heat. Prepare the Mushroom Filling Soak dried porcini in 250ml boiling water for 15 minutes. Heat the butter in a large pan and fry the prepared mushrooms until golden about 3 minutes on medium-high heat.

Melt the butter gently add the plain flour and gradually the milk. Slice the leek in half and thoroughly wash it. Once the sauce has thickened take off the heat. Mix in the mushroom.

Directions 15 mins to prep 50 mins to cook Step 1 Preheat the oven to 200C if fan-forced 220C if conventional. Place the lid on. In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned stirring often. Fry for a further 5 minutes until the leek has softened and cooked down.

Spoon out the porcini mushrooms roughly chop and keep the liquid for cooking the. Add miso and milk and bring to a simmer. Add the olive oil to a large saucepan on a medium heat. Dice the onions slice the leeks into discs slice the large mushrooms leave any button mushrooms whole.

Add the mushrooms herbs salt and pepper and stir for a minute. Chop the leek into 1cm wide pieces. Return the pan to the heat and cook stirring until thickened. Cut thin strips from the edges and use a little water to stick these.

Pre-heat your oven to 180C350F. Continue to stir on a low heat making sure all lumps are removed. Heat oven to 220C200C fangas 7. Step 2 Heat the olive oil in a large frying pan over medium heat and sauté the.

Stir through the dried herbs. Heat a cast iron pan. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins or until soft. Melt the rest of the butter in the pan and add another glug of oil then turn up to a medium-high heat and fry the mushrooms until softened and golden.

Fry the mushrooms in the olive oil over a gentle heat until soft. Add the flour to the pan and mix it evenly through the mushroom and leek mixture. Stir cornstarch and water add to mixture and simmer for 2 minutes stirring. Fry the leeks and garlic for 2 minutes.

Add mushrooms to onion-leek mixture and turn heat to medium-high. Take the pan off the heat and gradually add the milk stirring well after each addition. Grab a good-sized pie dish add a blackbird into the middle of the pie then add the. Chop the onion and mince the garlic.