Mushroom Pie...

Mushroom is the kind of ingredient that has such unique earthy flavour, and you basically can cook it using whatever way you can think of. Stir fry, braise, steam, stew, sautee, deep fry, bake, grill or even raw.... and this time I've chosen to bake it!

Mushroom is also a very interesting ingredient that comes in all kinds of forms, shapes, colour, sizes, and taste! Just to name a few of the common ones: Button Mushroom, Swiss Brown Mushroom, Shiitake, Oyster, Enoki, Porcini, Chanterelle, Truffles... And each kind of mushroom has a different distinct flavour!!! At the end of the day... yuuummmmm.....

Serves 2

Ingredients:

olive oil

1 leek, sliced

1 clove garlic, crushed

500g mushrooms, roughly chopped (you can use just one kind of mushroom, but I like to mix up my mushrooms to give it a mix flavour and different texture. This time I used a mix of button, swiss brown, shiitake, oyster and enoki)

1/2 tsp chopped fresh thyme

150ml cream

1 sheet ready rolled puff pastry

1 egg yolk

1. Preheat oven to 180C. Heat 1 tbsp of oil in a frying pan over medium heat. Cook leek and garlic until translucent. Transfer to a large saucepan. 

2. Heat 1 tbsp of oil in the frying pan and cook mushrooms, stirring frequently until they have released their juices and are soft. Transfer to the saucepan, then add the thyme. 

3. Place the saucepan over high heat and stir in the cream until it reduced to a thick sauce. Remove from the heat and season. 

4. Divide the filling among 2 ramekins (I used the big one!!!) Cut the pastry into rounds slightly larger than the dish. Brush the rim with a little egg yolk, place the pastry on top and press down to seal. Brush the top with remaining egg yolk. Bake for 20-25 min, or until pastry has risen and is golden brown. 

Another easy recipe to make if you are a mushroom lover! Even my hubbby - a carnivore, absolutely loved this vegetarian dish!!!! Together with our favourite wine - Gewurztraminer - Perfect!