Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, individual mushroom picnic pies. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Creamy, garlicky mushrooms wrapped in crispy pastry - utter heaven! First, I feel I should pre-emptively say: I am aware that my mini mushroom picnic pies look decidedly rustic. This is partly because I like them that way (if I wanted.
Individual Mushroom Picnic Pies is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Individual Mushroom Picnic Pies is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook individual mushroom picnic pies using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Individual Mushroom Picnic Pies:
- Make ready 500 g white & chestnut mushrooms
- Make ready 50 g dried Shitake mushrooms
- Make ready 2 cloves garlic, crushed
- Prepare 2 tbsp tomato puree
- Get 2 tbsp soy sauce
- Take 2 red onions, diced
- Make ready 2 packs ready rolled shortcrust
- Prepare Plant milk for glazing
Individual Mushroom pot pie with puff pastry crust. Rustic mushroom picnic pies it Hopefully the fact that you can be as inept as I am with pastry, and still end up with a delicious, somewhat presentable picnic pie will be reassuring to those of you who are equally (vegetarian) ham-fisted. Pastry is very By now, you may have noticed my immense… Luscious flavour-packed mushrooms and melty cheese, sandwiched in flaky pastry - this recipe is almost too easy! If you're in a hurry Here's a little video of me cooking my vegan mushroom pie for the Linda McCartney competition - this went out as an advert on national television… eek!
Instructions to make Individual Mushroom Picnic Pies:
- Add 350mls of boiling water to the shiitake mushrooms and set aside to soak for at least half an hour.
- Prepare all the veg, dice the mushrooms and onions and crush the garlic.
- In a large pan, gently fry the onions and garlic for 10 minutes in a little olive oil. Add the shiitake soaking liquid, soy sauce and tomato purée, then add in your raw mushrooms and chopped, soaked shiitake mushrooms. Cook for 15-30 mins until it starts to thicken up and is nicely cooked through.
- Allow the mushroom mixture to cool while you prepare your cases. I used muffin trays to make my pies. Cut out a larger circle and press into the case for the base. Prick the base with a fork.
- Fill the case with mushroom mixture, then brush the edges of a smaller circle for the lid and press the wet edges down onto the base to create your lid. Cut a slit into the lid to let the steam escape and brush all over with milk to glaze. Bake at 190 C for 20 minutes.
Vegan Picnic Pies made with a hot water pastry crust and filled with leeks, sweet potatoes, mushrooms These individual Hand Raised Vegan Picnic Pies would be just as good at home with all the traditional Sunday lunch trimmings (excellent with gravy) as in a picnic hamper with a selection. Steak with potato dumplings and forest mushroom sauce. Beef steak diane with mushroom and leek cream sauce, potato fries and green peas. Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be.
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