Mycovore Wellington

This is Dad’s recipe for Mushroom Pie, which he calls the second in his Mycovore series of dishes. He’s a bit nutty about mushrooms!

He was happy to contribute it to the Sweetteeth blog (and tonight’s dinner:).

First, you need to gather the mushrooms. If you know what you are doing, this would be fantastic with wild gathered mushrooms.

Since I do not wish to perish because of misidentified fungi, personally, I go to the store and purchase 2-3 lbs of various mushrooms, usually half white and half cremini. Experiment, portobellos, enoki, shitaki are all good. More mushrooms, thicker pie. The amount you need is based upon the size of pie you are creating, and how hungry the crowd is:)

Pick up a package of tempeh, and for convenience, a vegan friendly frozen pastry. This works very well with puff or pie pastry. Or, prepare your favourite vegan pie pastry recipe.

Optionally, pick up a small package (2 oz) of dried mushroom. These cost $5 – $10 a packet, so are a bit dear, but add a lot of flavour.

If using, when you get home, rehydrate the dried mushrooms in .5 cup of hot water from the kettle, and let cool while you get on with the rest of the dish.

In 3 tbsp of olive oil, saute on medium heat a large onion, diced fine. Once softened, add 2/3 of the sliced mushrooms. Add .5 tsp of dried garlic (or two or three cloves of fresh crushed), and .5 tsp of herb de provence.

Pepper is essential with mushrooms. Montreal Steak spice (I put that sh!t on everything), being predominantly various peppers, is especially good, but any pepper will do.  Add about 1/4 tsp of steak spice and/or black pepper. No salt yet.

Saute until mushrooms begin to give up their moisture, 10 minutes or so. They will cook down substantially. At this point, there should be a mess of brown liquid, and the mushrooms should be about 1/2 cooked.

Add 1/2 to a full 8 oz package of tempeh, diced into small pieces, and the rest of the mushrooms. Cook for another five minutes. Add the re-hydrated dried mushrooms if using, but reserve the liquid they were in.

As an option, a finely diced sweet red pepper can also be added, and makes a nice addition.

With that liquid (or 1/4 cup mushroom or vegetable stock or even water), add 2 tsp corn starch, mix it to a slurry, and then add to mushroom saute. Heat for another five minutes on low, to allow the corn starch to be absorbed and form a gravy. Optionally, you can add more liquid (stock or water) to give a ‘saucier’ end result.

Taste and adjust seasonings, adding salt at this stage to taste.

Let mixture cool while you prepare the pie crust.

This works well in a 10×6 square pyrex pan, but any pie plate will do.

Roll out prepared pastry, for a top and bottom. Lay down bottom pastry in dish. Place cooled mushrooms mixture into dish. It can heap up a bit, but if you made too much filling for your pie, no worries. Any leftover filling makes amazing start for mushrooms on toast, vegan pizza, or whatever.

Top with the top pastry. Crimp your favourite crimp (or just kind of push the top down the sides, if using puff pastry), and cut a few slots in the top for steam to escape. It is generally pretty rustic looking.

Place in preheated 350 oven, and cook for 45-60 minutes, until pastry is golden, and usually, brown bubbling goodness can be seen seeping around the edges.

This makes a substantial meal for six folk, accompanied by a green salad, especially if the group marinates in good company and conversation.

Don’t forget to pick up some Sweetteeth for dessert:)

Have a Sweet Day!





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