Recipe of Jamie Oliver Vegan Mushroom Pie

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan mushroom pie. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The easiest Vegan Mushroom Pie ever! Juicy, meaty portobello mushroom, stuffed with sweet caramelized onions & thyme, all topped with buttery, crisp pastry. This mushroom and spinach pie is so easy to make and the delicious and creamy sauce that binds it together is irresistible. Recently, The Vegan Society asked me to help create them a vegan Easter menu, including a One of the recipes I created was this Creamy Mushroom & Leek Pie, which is so easy to make and.

Vegan Mushroom Pie is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vegan Mushroom Pie is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook vegan mushroom pie using 16 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Vegan Mushroom Pie:

1. Get Avocado butter
2. Make ready small red onion sliced
3. Get garlic finely diced
4. Get plain flour
5. Take avocado oil
6. Prepare olive oil
7. Get cold water
8. Get exotic mushroom pack
9. Make ready small portobello mushrooms
10. Take vegan white wine
11. Take heaped tsp of whole grain mustard
12. Prepare good quality vegetable stock
13. Get Sprinkling of vegetable bullion
14. Get Salt and pepper
15. Get fresh thyme
16. Take baby spinach

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Steps to make Vegan Mushroom Pie:

1. Heat your oven to 190 degrees. Then in a large frying pan add on tablespoon on the avocado butter, throw in the red onion and garlic and sauté.
2. Chop the exotic mushrooms and add to the pan too keep stirring.
3. Meanwhile in a separate bowl, add the flour and gradually pour in the two oils, mixing with a fork, slowly add the cold water, not putting it all in one go, it depends on the moisture in the air etc how much you need! The pastry needs to be slightly sticky for it to roll out.
4. When it comes together wrap with cling film, place it in the back of the fridge whilst the mushroom mixture is cooking.
5. Once softened pour in the white wine, mustard and a sprinkling of vegetable bullion.
6. Pour in the stock.
7. Add some thyme leaves and put in the whole portobello mushrooms in to soften too.
8. Throw in the baby spinach and mix well, leave to keep warm set aside, then allow it cook!
9. Using a floured surface, cut the pastry in half and roll out one side. Moving the pastry so it won’t stick!
10. I’m using a mini loaf tin. Using the remaining butter spread some of it inside the tin getting to all corners.
11. Careful gold in the pastry, patching it up with some remaining pastry if needed and a bit of the butter so it’s sticks properly.
12. Fork the bottom the the pastry. Then add some baking parchment, and some baking beans. Place into the oven for 20 minutes. Then lift out the baking beans and place back into the oven for another 10 - 12 minutes! Until the base is cooked. Then lift out.
13. Now layer up the mixture, on the base place the whole mushrooms first then the rest of the mixture.
14. Roll out the rest of the pastry, cut a lid to fit. With some of the off cuts, using the butter stick a thin piece to the cooked pastry, this makes a seal. Then add on the lid. Pinch the sides, decorate it however you like. Put some air holes in the lid with a knife.
15. Place in the oven until it’s golden brown, mine took 25 minutes!

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So that is going to wrap it up with this exceptional food vegan mushroom pie recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!