Creamy Mushroom Pie
If you love mushrooms as much as I do, then you will absolutely adore this creamy mushroom pie! It's simple, it's comforting and delicious but above all - it's vegan and healthy!
Ingredients
- 1 Tbsp olive oil
- 1 shallot sliced
- 3 cloves garlic minced
- 1 cup button mushrooms sliced
- 1 Oyster mushrooms sliced
- ¼ cup dry wild mushrooms
- 1 tsp fresh thyme
- a pinch of salt and pepper
- For the sauce:
- 1 Tbsp vegan butter
- 2 Tbsp flour
- 1 cup coconut milk
- ⅛ tsp ground nutmeg
- a pinch of salt and pepper
- For the pastry:
- 1 sheet vegan puff pastry
- 2 Tbsp vegan milk
- 1 Tbsp sesame seeds
Instructions
- Add the dry mushrooms in a medium bowl. Cover with boiled water and set aside to soak for about 30 minutes.
- Remove the mushrooms from the water, chop and set aside. Save 1 cup of water for later.
- Add the olive oil to a large saucepan on medium heat. Add the shallot and garlic and saute for 2 minutes, to soften.
- Add all the mushrooms, thyme, salt and pepper and stir for 5 minutes.
- Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat.
- Add the flour and stir until well combined.
- Slowly add in the milk, mushroom water, and whisk until you have a smooth, thick mixture.
- Stir in the nutmeg and season with salt and pepper.
- Combine the cooked shallots, garlic and mushrooms with the sauce and leave to cool for about 7 minutes.
- In a baking pan, add the mushroom mixture, cover with pastry, brush with vegan milk and sprinkle with sesame seeds.
- With a sharp knife, make cuts on top of the pie.
- Bake for about 25 minutes or until golden on top.
Nutrition
Calories: 300kcalCarbohydrates: 26gFat: 19gFiber: 1gSugar: 3g
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