Pumpkin, mushrooms and shallots pie
Pumpkin, mushrooms and shallots pie

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin, mushrooms and shallots pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish. A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer.

Pumpkin, mushrooms and shallots pie is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Pumpkin, mushrooms and shallots pie is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pumpkin, mushrooms and shallots pie:
  1. Make ready 700 grams cubed pumpkin or butternut squash
  2. Get 400 grams shallots peeled and halved
  3. Prepare 250 grams fresh sliced mushrooms
  4. Take 25 grams dried porcini mushrooms
  5. Get 1 pack ready rolled puff pastry 320 grams
  6. Get olive oil to sautee vegetables
  7. Make ready 100 grams butter
  8. Make ready 50 grams flour
  9. Make ready 250 mls boiling water to soak dried mushrooms
  10. Make ready rosemary, salt and pepper to season
  11. Prepare 1 egg lightly beaten

Mushrooms cooked with fresh green beans add great flavor, and the. Add the chestnuts, red wine and vegetable stock. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie.

Instructions to make Pumpkin, mushrooms and shallots pie:
  1. Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened
  2. When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft
  3. Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve
  4. On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid.
  5. Add mushrooms to rest of vegetables and reserve.
  6. Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce
  7. Add vegetables to a pie dish and add sauce. Let mix cool.
  8. When cold enough cover with pastry and pierce with fork. Glaze with beaten egg
  9. Cook on a 180 C oven for about 40 minutes

Home • Mains • Vegan Mushroom and Pumpkin Shepherd's Pie. This vegan lentil shepherd's pie is a modern, plant based version of the classic - a rich mushroom and lentil base, topped with creamy mashed potato and pumpkin. Shallot, Chunky Steak and Mushroom Pie. Shallot, Pumpkin and Red Pepper Soup with Candied Shallot and Pumpkin Seeds. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside.

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