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Mushroom bourguignon pie

Mushroom bourguignon pie

Mushroom bourguignon pie is a delightful plant-based pie recipe to try out. It’s meaty, loaded with plant protein, flavor, and crunch! I topped this pie with filo pastry pockets, which gives it a very interesting look and feel, dare I say it’s the best savory pie around…I think I just did!

Mushroom bourguignon pie is a delightful plant-based pie recipe to try out. It’s meaty, loaded with plant protein, flavor, and crunch! I topped this pie with filo pastry pockets, which gives it a very interesting look and feel, dare I say it’s the best savory pie around…I think I just did!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Intermediate

Mushroom bourguignon pie

Mushroom bourguignon pie

Ingredients 

  • 2 tbsp good quality olive oil
  • 2 cloves of garlic crushed
  • 1 medium red onion diced
  • 2 cups brown button mushrooms diced
  • 1 cup canned or soaked brown lentil mushrooms
  • 1/4 cup dry red wine
  • 1/2 cup chopped and peeled carrots
  • 1/2 cup chopped celery
  • 1 tsp fresh or dried thyme
  • 1/4 tsp onion flakes
  • 2 tsp tomato paste
  • 1 tbsp soy sauce or tamari
  • 1/2 cup vegetable stock
  • 1 tbsp corn starch mixed with 1/4 cup of water
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
  • Fresh filo pastry
  • Melted vegan butter
  • 1 cup baby spinach

Method

  1. Preheat the oven to 180 degrees Celcius. 
  2. Heat the olive oil in a pan, add in the garlic and red onion and fry until fragrant. 
  3. Add in the mushrooms, and fry a bit further for a few minutes before adding in the lentils, carrots, celery, thyme, and onion flakes. 
  4. Let it cook for 5-8 minutes before adding in the tomato paste, soy sauce, and vegetable stock. 
  5. Place on the lid and let it simmer for 10 minutes before adding in the baby spinach, corn starch, and nutritional yeast before turning down the heat.
  6. Pour the mushroom filling into the desired dish of choice. 
  7. Roll out the filo pastry sheets, use four layers, and place the rest of the filo in an airtight container in the fridge. 
  8. Cut the filo pastry into four equal parts and then brush each square part with butter in between every layer and place them scrunched up on to the mushroom layer. 
  9. Brush the edges with more butter and then place in the oven to bake for 15-20 minutes until brown and crunchy on top. 

Notes

  • The filo pastry can be subbed with puff pastry, just check the ingredients to see if it’s made with vegetable oil.
  • The button mushrooms can be replaced with other mushrooms of choice.
  • Other lentils like green or beluga lentils can be used.

Hope, you love this super delicious pie recipe, the added crunch of the filo really adds that something extra!

M*

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