What do you think to try with us today how to make mushroom pie with creamy shallots in easy and simple steps. Make it a quick and delicious dinner today.
How to make creamy shallots mushroom pie:
- 1 tablespoon of olive oil
- 2 medium leek sticks, removed ends and sliced
- 3 cloves of minced garlic
- 500g mushroom heads, sliced
- 1 teaspoon mixed dried herbs
- Pinch of salt and pepper
- 1 tablespoon organic butter
- 2 tablespoons of flour
- 350ml organic milk
- ⅛ teaspoon nutmeg
- Pinch of salt and pepper
- For puff pastry:
- 1 vegan puff roll
- 4 tablespoons water from canned beans (canned chickpeas or other legumes) or 4 teaspoons organic milk, to sprinkle
How to make creamy shallot mushroom pie:
1- Add olive oil to a large saucepan over medium heat. Fry the shallots and garlic for 2 minutes, until they are tender.
2- Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on the pot and cook for 8 minutes
3. Meanwhile, in a small bowl, melt the organic butter over medium heat. Add the flour and stir the mixture until combined. Add the milk slowly, at a rate of one teaspoon at a time, and then whisk, until you have a thick consistency mixture. Add the nutmeg, then season with salt and pepper and stir well.
4- Mix the cooked shallots with the mushrooms and allow them to cool completely.
5. Make sure the puff pastry has reached room temperature (if you are using the freezer, leave it at room temperature overnight) and then preheat the oven to 200 ° C.
6- Add the shallot and mushroom mixture to a pie pan and spread the puff pastry over it, then chop any excess pastry from the edges.
7. Curl the sides with a fork and cross-cut two slits across the face with a sharp knife. Finally, dip a pastry brush in the water of chickpeas (or a little bit of organic milk) and then grease the face of the pie with it, to make it easier to brown, in addition to sealing the sides of the pie with the plate.
8- Bake for 25 minutes, until it becomes a dark golden color, then serve immediately.
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