Miso Mushroom Pie

0:50 m

Pie season is officially upon us in BOSH! HQ! This Miso Mushroom Pie is without a doubt one of our favourite pies we've ever done! Packed full of flavour - its rich, velvety and deliciously creamy with a pastry top thats flaked to perfection. Check out the recipe below!

Start cooking ➞




For the Filling

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>300g Shiitake mushrooms<item-todo-done><item-todo-done>500g chestnut mushrooms<item-todo-done><item-todo-done>500g oyster mushrooms<item-todo-done><item-todo-done>6 cloves of garlic<item-todo-done><item-todo-done>8 sprigs of thyme<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Bechamel Sauce

<item-todo-done>150g cashew nuts<item-todo-done><item-todo-done>200ml plant-based milk<item-todo-done><item-todo-done>2 tbsp miso paste<item-todo-done>

For the Pastry

<item-todo-done>750g puffed pastry<item-todo-done><item-todo-done>15ml plant-based milk<item-todo-done>

Before you start

Garlic crusher or microplane | Cast iron frying pan or oven proof frying pan | Saucepan | High speed blender | Oven preheated to 200*C fan | Pastry brush

Prepare filling ingredients

  • Wash and thinly slice the leek
  • Finely slice the shitake and chestnut mushrooms
  • Tear the oyster mushrooms
  • Peel and crush the garlic
  • Remove the thyme leaves from the stalk using your thumb and index finger

Make the filling

  • In a cast iron frying pan, heat the olive oil over medium heat
  • Saute the leeks with a pinch of salt for 4-5  minutes until starting to soften
  • Increase the heat to medium high and add the shitake, chestnut and oyster mushrooms
  • Saute, stirring occasionally, until the mushrooms are soft and there is no moisture in the pan, about 10 minutes
  • Stir in the garlic, thyme, soy sauce and cook for 1 minute

Whilst the mushrooms cook

  • Make the bechamel sauce
  • Bring the water to a boil in a saucepan, add the cashews and reduce the heat to medium
  • Simmer for 10 minutes to soften the cashews
  • Drain from the water and rinse under cold running water
  • Add them to a high speed blender with the milk, miso paste and blend until smooth, you may need to add more milk until it is a pourable consistency

Finish the pie and bake

  • Take the mushroom filling off the heat and pour the cashew bechamel over and stir to combine
  • Add salt and pepper to taste
  • Remove the pastry from the wrapper
  • Lay the pastry over the filling and fork around the edges of the pastry for decoration and tuck down the sides of the dish to create a tight seal
  • Pierce two small air holes on top of the pastry to stop the filling from bursting during cooking
  • Using your pastry brush, brush the pastry with milk
  • Place the pie in the oven for 20-25 minutes until the pastry is golden brown
  • Serve with your favourite vegetables
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