Mushroom and Guinness Pie Recipe

Makes

4-6 servings

Ingredients

500g block dairy-free puff pastry
700g chestnut mushrooms
3tbsp olive oil
sea salt and ground black pepper to taste
4 yellow or white onions, thinly sliced
6 garlic cloves, finely chopped
3 sprigs fresh rosemary, plus extra to garnish
3 sprigs fresh thyme
1tbsp light brown sugar
300ml Guinness or other stout or brown ale
2tbsp plus 1.tsp plain flour, plus extra for dusting
1-2tbsp Dijon mustard, to taste
1tbsp plus 1tsp dark soy sauce
2tbsp vegan butter or margarine

Method

Line a 23cm round pie dish with one half of the puff pastry (roll it out first if using a pastry block).

Preheat the oven to 160°C fan /gas 4 and line a baking tray with parchment paper.

Quarter the mushrooms and spread them over the lined baking tray. Drizzle with 1tbsp of the oil, season lightly with salt and pepper and roast for 15 minutes.

When the mushrooms are golden and slightly shrivelled, remove and set aside, reserving any juices.

Meanwhile, warm the remaining 2tbsp oil in a large frying pan. Add the onions and garlic and cook for 10 minutes over a medium heat, stirring occasionally, until softened. Reduce the heat to medium-low.

Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stalks. Finely chop the leaves, discarding the stalks. Add to the pan along with the sugar and cook for 10 more minutes, until the onions are golden.

Pour the Guinness into the pan, bring to a simmer, and cook for 10 more minutes to reduce the liquid. Reduce the heat to low and add the mushrooms and any juices from the tray. Add the flour, mustard and soy sauce and simmer gently for 15-20 minutes, stirring regularly. Taste and adjust the seasoning, adding more salt, pepper, mustard or soy sauce if you like. Let cool slightly, then spoon the mushroom mixture into the pie dish lined with puff pastry.

Lightly dust a work surface with flour and roll out the remaining pastry until it is large enough to cover the top of the pie dish. Brush the rim of the dish with water and lay the pastry over the top. Cut off the excess pastry and crimp the edge to seal it.

Melt the vegan butter in the microwave and use a pastry brush to brush it all over the pastry. Use a small sharp knife to cut a little cross in the centre so that steam can escape. Top the crust with a few rosemary sprigs to make it look fancy. Bake for 30-35 minutes, until the pastry is golden brown. Serve hot.

Recipe courtesy of Best of Vegan: 100 recipes from around the world that celebrate comfort, culture and community by Kim-Julie Hansen (Pavilion Books). Image: Kim-Julie Hansen. Recipe in collaboration with bestselling cookbook authors Henry Firth and Ian Theasby from BOSH TV.

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