Kate’s magical forest mushroom & onion pie

Kate’s magical forest mushroom & onion pie

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

I’m totally stealing this one from Kate, but it’s too tasty not to share. I don’t know the story behind it – I wasn’t listening, I was eating and moaning. The nutty mushrooms are good, but it’s the gently cooked sweet onions that make this recipe. Like any pie, it’s really all about the filling. You can’t really go wrong with puff pastry, and no I don’t make my own, I buy it from the shop. If I had a gazillion hours spare I’d make it, but the reality is that we only have so many hours in the day. I think picking the mushrooms, growing the onions and sage, and foraging for the mountain pepper berries is enough effort. Oh, I didn’t fashion my oven from scrap metal either – it too was purchased. Lame humour aside, please try this recipe in autumn. It’s now become a family favourite, which tells me it’s pretty good. And the best part is, because it’s one of Kate’s special recipes, I can sit back and let her cook it. I just eat it. Hurrah!

Ingredients

Quantity Ingredient
1-2 tablespoons olive oil
3 large onions, chopped
4 garlic cloves, chopped
180g wild mushrooms, chopped, (typically Kate would use a mixture of saffron milkcaps/pine mushrooms, wood blewits and slippery Jacks)
50g butter
pinch brown sugar
1 tablespoon balsamic vinegar
1 sheet ready-made puff pastry
50g blue cheese
freshly cracked mountain pepper berries
1 egg, lightly beaten
poppy seeds, for sprinkling
10-15 large sage leaves

Method

  1. Preheat the oven to 180°C.
  2. Heat a glug of olive oil in a cast-iron frying pan over low heat, and gently cook the onion and garlic for at least 30 minutes. If the pan starts to dry out, turn down the heat if you can and keep adding a little splash of water and stirring through so the onion doesn’t blacken and burn. Cooking the onions slowly like this will bring out a magnificent sweetness.
  3. Add the mushrooms and the butter and cook until the mushrooms soften. Stir through the brown sugar and vinegar, then remove from the heat.
  4. Line a baking tray with baking paper, then lay the sheet of pastry on top. Spoon the mushroom and onion mixture onto the middle of the pastry then fold in the sides of the pastry to make an open pie.
  5. Crumble over half the blue cheese and crack over a generous amount of mountain pepper berry.
  6. Brush the pastry with the egg and sprinkle over the poppy seeds.
  7. Bake for 20–30 minutes, or until golden brown.
  8. To serve, crumble over the remaining blue cheese and garnish with sage leaves. Nom nom.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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