Steak, Oyster and Mushroom Pie

Name: Steak, Oyster and Mushroom Pie
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 egg, beaten; 250 g puff pastry; salt and pepper to taste; salt and pepper to taste; 12 large native oysters; 600 ml good beef stock; 2 tbsp plain flour; 1 large onion, finely chopped; 675 g best-quality beef, cubed; 60 g butter; 225 g field mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

When I want to explore an interesting recipe from a country I don’t know much about, I call a top chef from that country. Darina Allen from Eire is a friend of mine and kindly provided this recipe - a strange combination of meat, shellfish and fungi that is apparently part of the St Bridget’s Day festivities.

Ingredients

225 g field mushrooms
60 g butter
675 g

Europe
Italy
Pie
Mediterranean

Method

Clean the mushrooms, then slice. In a large casserole dish, melt half of the butter, season the cubes of beef, then brown on all sides. Remove the beef and reserve. Add the onion to the dish and cook for 5-6 minutes. Add the flour, stir well, then cook for a minute more before adding the stock and returning the meat to the dish. Bring to the boil, cover and simmer over a low heat for 1½–2 hours