Mushroom Pie

This is a very simple mushroom dish which can be served with salad, steamed vegetable or with soup.

A quantity of puff pastry

5oz butter

2 red onions, finely chopped

2 large garlic cloves, finely chopped

1lb mixed fresh mushrooms (I use shitake, portobello, oyster and chestnut) chopped

Melt half the butter in a large saute pan and begin to cook the onions and garlic. Do not allow to brown, just soften.

Add the rest of the butter and the mushrooms. 

Cook over a low to medium heat to allow the mushrooms to cook thoroughly without cooking to quickly. About 25 minutes works for me. Once cooked set side to cool.

Roll out the pastry and use a small dinner plate s a template to make two circles.

Place on circle on a baking tray. Take your mushrooms and using a sieve gently squeeze out any excess liquid. Place mushrooms in the centre of the pastry circle. Brush around the edge with beaten egg and place the second pastry circle on top. Press the edges together and fold the bottom edge around the top one to form a decorating crust.

Pre-heat to 220C.

Using any spare pastry to make leaves and maybe a mushroom to stick on the top using beaten egg as glue. Brush the whole top with beaten egg and place in the oven for 45 minutes.