This delicious vegan mushroom pie not only uses fresh mushrooms but is given an extra nutritional boost by the addition of Indigo Herbs Shiitake Mushroom Powder. Served with a crunchy salad or seasonal veg and potatoes, this pie is perfect as a main meal to round off your day.
Equipment
- 5-6 inch Round Pie Dish
- Frying Pan
Ingredients
- 500g Mushrooms
- 1 Leek
- 180g Whole Cooked Chestnuts
- 1 Tsp Dried Thyme
- 100 ml White Wine
- 1 Tsp Wholegrain Mustard
- 100 ml Plant Based Cream
- Vegan Puff Pastry
Method
- Fry veggies untill starting to reduce in size, add chesnuts, powder, herbs, wine mustard and salt/pepper to taste.
- Fry all together untill starting to brown.
- Turn off the heat
- Add 100ml plant-based cream
- Meanwhile preheat oven to 180 celsius/350F/Gas Mark 4 and line 5/6 inch round pie dish with jus roll vegan puff pastry, rolling out large enough to ensure there is enough left over for top.
- Add filling , squash it all in it looks like a lot but will shrink! and make top form left over pastry, securing well at sides using plant milk
- Cook for around 35 mins or a bit longer till brown!
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Notes
Shitake Mushroom Powder can be exchanged with any of the other medicinal mushrooms in our mushroom nutrition range. Why not make a blend that suits your needs. Discover our MUSHROOM NUTRITION RANGE.
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