Wild mushroom pie
- ⏱ 3 hours 5 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
A rich pie of mixed wild and cultivated mushrooms cooked with aromatics, cacao, vermouth and stock beneath golden puff pastry.
Adapted from Great British Chefs.
This recipe, inside the app
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Wild mushroom pie
0/0
COOK 1COOK 2
1Mise en place
Prep 1 celery heart: roughly chop
Prep 2 carrots: roughly chop
2Caramelise the onions
3Plate and serve
+ 28 more steps in the app
Wild mushroom pie
0/0
COOK 2COOK 1
1Mise en place
Prep 2 onions for the stock: cut into 1cm slices
2Caramelise the onions
In a large frying pan, heat the olive oil, add the...
Take care not to burn them as this will make the...
3Plate and serve
+ 28 more steps in the app
Ingredients
- 30 g dried porcini mushrooms (roughly chopped)
- 1 kg wild and cultivated mushrooms
- 40 g butter
- 5 garlic cloves (finely chopped)
- 100 ml vermouth
- 2 tbsp olive oil for the stock
- 2 onions for the stock (cut into 1cm slices)
- 2 fresh bay leaves for the stock
- 10 g 100% cacao (grated)
- 1/2 to 1 tbsp soy sauce for the stew
- 1 bunch flat-leaf parsley (chopped)
- salt for the stew, to taste
- freshly ground black pepper, to taste
- 2 onions for the stew (cut into 2cm cubes)
- 3 tbsp olive oil for the stew
- 1 pinch salt for the stock
- 1 celery heart (roughly chopped)
- 2 carrots (roughly chopped)
- 2 bay leaves for the stock
- 1 pinch dried tarragon
- 2 sprig fresh thyme
- 2 sprig parsley for the stock
- mushroom trimmings, to taste
- 1 tbsp soy sauce for the stock
- 500 g puff pastry
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 2 onions for the stock: cut into 1cm slices
- Prep 1 celery heart: roughly chop
- Prep 2 carrots: roughly chop
2. Caramelise the onions COOK 1
- In a large frying pan, heat the olive oil, add the onions and salt, and fry over a moderate heat until they are very brown and caramelised
- Take care not to burn them as this will make the stock bitter
3. Prepare the mushrooms COOK 2
- Pick over and clean the wild and cultivated mushrooms, Only resort to washing those that you cannot clean with a brush or cloth, such as the trompettes, which often grow in sandy soil, Leave the smaller mushrooms whole, and cut the larger ones either in half or into fat chunks, depending on shape and size
4. Reduce the stock COOK 1
- In the frying pan, add all the remaining stock ingredients plus 1 litre of cold water and bring to the boil, Lower the heat and leave to simmer for about 1 hour
- Strain into a clean pan, return to a gentle boil and continue cooking until reduced to about 300ml liquid, Set aside
5. Mise en place COOK 2
- Prep 5 garlic cloves: finely chop
6. Cook the mushrooms COOK 2
- In a large frying pan, melt about a third of the butter and cook one batch of mushrooms over a medium heat until starting to soften
- Add a little of the garlic with some salt and pepper to taste and a splash of the vermouth or wine and continue to cook, stirring, for another minute
- Tip into a bowl and set aside while you cook the remaining batches of mushrooms in the same way
🤝 Cook 1 hands the large frying pan to Cook 2.
7. Mise en place COOK 1
- Prep 10 g 100% cacao: grate
- Prep 2 onions for the stew: cut into 2cm cubes
- Prep 1 bunch flat-leaf parsley: chop
8. Soak the porcini COOK 1
- In the hot stock, stir in the dried porcini mushrooms and set aside
9. Cook the stew COOK 1
- In a large pan or flameproof casserole, heat the olive oil, add the onion cubes and fry until they are a nutty brown
- Pour in the prepared stock
- Add the cooked wild and cultivated mushrooms, the bay leaves and the cacao
- Bring to the boil and cook gently over a low heat for 5–7 minutes
🤝 Cook 2 hands over the mushrooms.
10. Adjust seasoning COOK 1
- Adjust the seasoning to taste with the salt, pepper and a little soy sauce
- Allow to cool completely
- Place in a large pie dish
11. Preheat the oven COOK 2
- Preheat the oven to 200°C/gas mark 6
🤝 Cook 1 hands over the stew.
12. Roll the pastry COOK 1
- Roll out the puff pastry to a thickness of about 3mm
- Cut a long strip off the pastry, just wider than the rim of the pie dish
13. Seal the pastry COOK 1
- Wet the rim with a little water
- Press the pastry strip down onto it, Brush the strip with a little more water
- Lay the sheet of rolled-out pastry on top
- Press down firmly along the edges to seal
14. Trim excess COOK 1
- Trim off any excess
- Cut a few slits in the pastry topping and glaze by brushing with beaten egg
15. Bake the pie COOK 1
- Bake in the preheated oven for 40 minutes, until the pastry is golden brown and puffed up
16. Plate and serve BOTH
- Serve immediately
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