Creamy mushroom open pie recipe
Make mushrooms the star of the show in this creamy mushroom pie recipe. Spread herby cream cheese over pastry, then top with golden fried mushrooms and bake for an impressive vegetarian dinner.
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 551 calories / serving
Ingredients
- 1 tbsp olive oil, plus extra to drizzle (optional)
- 380g pack mushrooms, sliced
- 50g unsalted butter
- 2 garlic cloves, crushed
- a small handful of thyme, leaves picked, plus extra for garnish
- 1 x 375g pack shortcrust pastry
- 100g soft cheese
- 400g frozen peas
Each serving contains
- Energy
- 2295kJ 551.0kcal
- Fat
- 39g
- Saturates
- 18g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 39.6gProtein 11.7gFibre 8.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook for 12-15 mins until golden and softened, stirring occasionally. Add 15g of butter, the garlic and thyme and cook for a further 2 mins. Season and remove the pan from the heat.
- Meanwhile, unroll the pastry onto its baking parchment. Cut out a circle, around 30 cm in diameter. Place the circle on its baking parchment on a large baking tray.
- Spread the soft cheese over the pastry, leaving a 4cm border at the edge, then spoon over the mushroom filling. Fold up the edges of the pastry around the filling. Melt 10g of the butter in a microwave or small saucepan and brush the edges of the pastry with the melted butter. Bake in the oven for 25-30 mins until the pastry is golden and cooked through.
- Meanwhile, cook the peas in a small pan of slightly salted boiling water for 3 mins, then drain. Toss with the remaining butter.
- Remove the tart from the oven and drizzle the mushrooms with a little olive oil, if desired and sprinkle over a little fresh thyme. Cut into wedges and serve warm with the buttered peas.
- See more Mushroom recipes
