Mushroom and Ale Pie

Saturday evenings are special in my house. On a Saturday, my husband cooks dinner for me, forcing me to sit in the living room and ‘relax would you woman, for god’s sake’ This evening he made a mushrooms and ale pie, which was deeply delicious, and perfect for the weather (dark, cold windy, rainy). The recipe came from the  new ‘Cook Vegetarian’ magazine (with some modifications) and we’ll definitely be doing it again.

We’re not vegetarian, the husband describes us as vegecurious,  which I think is a good summary. I tend to not buy meat, as I’m fussy about it’s origins, and simply can’t afford to buy the meat I would be happy eating on a daily basis. I choose, therefore to eat vegetables instead. I refuse to eat quorn, or any of the ‘fake meat’ products that are around, cos I figure I can have an interesting, tasty diet without it, and I feel lazy using meat substitutes rather than exploring what I can do with veg. Anyway, enough of that for now, here’s the mushroom and ale pie

mushroom and ale pie

Mushroom and Ale Pie

1 block frozen puff pastry – defrosted

1 onion finely chopped

500g mushrooms, thickly sliced

2 tblsp flour

1/2 teaspoon marmite

300ml ale (we used Hobgoblin)

  1. heat the oven to 200c
  2. saute the onions in butter, until soft
  3. add the mushroom, and cook for 5 mins, until they’re starting to colour
  4. take off the heat, and sprinkle in the flour, and stir it in
  5. back on the heat, and add in the marmite and the ale.
  6. cook for another 5-10 mins until the mushrooms are softening, and the gravy is thick.
  7. Line 2 individual pie dishes with pastry, divide the mushrooms between the too. Don’t overfill them.
  8. Brush round the edge with milk, top with a pastry lid, and pinch right the way round to get a good seal.
  9. glaze the top, and make a small hole to let the steam escape.
  10. bake for 20 mins until golden

We had this with mash and sweetcorn, and it was gorgeous!

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Published in: on November 15, 2008 at 11:53 pm  Leave a Comment  
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