Miso Mushroom Pie
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
Ingredients
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