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

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pumpkin, mushrooms and shallots pie. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. 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.

Pumpkin, mushrooms and shallots pie is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Pumpkin, mushrooms and shallots pie is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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. Add the shallots to the skillet. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil.

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

Add the shallots to the skillet. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Mushrooms + Shallots + Green Beans make a lovely and delicious side dish: Green Beans with Mushrooms and Shallots. If you do, then I suggest whipping up these Green Beans with Mushrooms and Shallots. Mushrooms cooked with fresh green beans add great flavor, and the.

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