Miso Mushroom Pie
- Simple
- 0:50 m
- 12 ingredients
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!
Serves: 4
Ingredients
For the Filling
- 3 tbsp olive oil
- 1 leek
- 300g Shiitake mushrooms
- 500g chestnut mushrooms
- 500g oyster mushrooms
- 6 cloves of garlic
- 8 sprigs of thyme
- 1 tbsp soy sauce
- salt and pepper to taste
For the Bechamel Sauce
- 150g cashew nuts
- 200ml plant-based milk
- 2 tbsp miso paste
For the Pastry
- 750g puffed pastry
- 15ml plant-based milk
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
Step 1
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
Ingredients
- 1 leek
- 300g Shiitake mushrooms
- 500g chestnut mushrooms
- 500g oyster mushrooms
- 6 cloves of garlic
- 8 sprigs of thyme
Step 2
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
Ingredients
- 3 tbsp olive oil
- 1 tbsp soy sauce
Step 3
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
Ingredients
- 150g cashew nuts
- 200ml plant-based milk
- 2 tbsp miso paste
Step 4
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
Ingredients
- salt and pepper to taste
- 750g puffed pastry
- 15ml plant-based milk