Mushroom and Miso Pie

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Step 1.

Finely chop the onions and garlic before slicing up the mushrooms.

Step 2.

Pick the leaves off the thyme and finely chop the tarragon.

Step 3.

Sauté the onions in a pan with a glug of oil. Cook for 5 mins until softened, then add in the mushrooms with a big pinch of salt. Cook for 15 mins until the water has evaporated and the mushrooms start to crisp up.

Step 4.

Add in the garlic and cook for 1 minute until fragrant.

Step 5.

Add in the flour and mix well so that there are no large bits.

Step 6.

Combine the miso paste with 300ml of hot water, whisk until it's dissolved.

Step 7.

Slowly pour the miso liquid into the mushrooms, mixing well in between so the flour doesn't form lumps.

Step 8.

Add in the Quorn Pieces and bring to a bubble. Grate in the comté cheese and stir through the crème fraîche, thyme and tarragon.

Step 9.

Taste and season with salt and pepper.

Step 10.

Pour this into your pie dish and allow it to cool down for 20 mins.

Step 11.

Preheat the oven to 190°C.

Step 12.

Cover the pie with the puff pastry, trim the edges and crimp them with your thumb and forefinger.

Step 13.

Brush with egg yolk and pop into the oven for 30 mins until the pastry is puffed and golden.

Step 14.

Allow to cool for 30 mins, slice and serve.

Quorn Vegetarian Pieces are a great meat-free alternative that work well for the filling in this recipe and help to bulk out the pie.

300g Quorn Pieces
1 Onion
3 Cloves of Garlic
600g Mushrooms
Small Handful of Thyme
Small Handful of Tarragon
2 Tbsp Plain Flour
1 Tbsp Miso Paste
100g Comté
3 Tbsp Crème Fraîche
1 Sheet of Puff Pastry
1 Egg
Salt
Pepper