Bosh! Recipes
MUSHROOM AND GUINNESS PIE
NF
Serves:4-6
• 700g (6 cups) chestnut mushrooms
• 3 tbsp olive oil
• 4 onions
• 6 garlic cloves
• 3 sprigs fresh rosemary, plus extra to decorate
• 3 sprigs fresh thyme
• 1 tbsp light brown sugar
• 300ml (1 ¼ cup) Guinness or other stout or brown ale
• 2 ½ tbsp plain flour, plus extra for dusting
• 1-2 tbsp Dijon mustard
• 25ml (2 tbsp) dark soy sauce
• 1 x 500g block ready-made, dairy-free puff pastry
• 2 tbsp dairy-free margarine
• Salt and black pepper
1Preheat oven to 180°C (Gas Mark 4, 350°F).
2Quarter the mushrooms and spread them over a lined baking tray. Drizzle with 1 tablespoon of oil, season lightly and roast in the preheated oven for 15 minutes. When ready, remove and set aside, reserving any juices.
3Meanwhile, add the remaining 2 tablespoons of oil to a large frying pan over a medium heat. Peel and slice the onions and peel and finely chop garlic, adding both to the pan and cook for 10 minutes, stirring occasionally, until softened. Reduce the temperature to medium-low.