Fish and mushroom pie

Name: Fish and mushroom pie
Prep time: 1 h
Total time: 1 h
Yield: Serves 4–6
Ingredients: 75 g/3 oz each girolles and ceps; 15 g/1 tbsp creamed horseradish sauce; 30 g/¼ oz/2½ tbsp butter; 100 ml/3½ fl oz/scant ½ cup milk; 1 sweet potato, peeled and chopped; 300 g/11 oz Maris Piper potatoes, chopped; 50 g/2 oz dried black fungus; 15 g/1 tbsp chopped fresh dill; Smoked salt and ground black pepper; 150 g/5 oz raw prawns (shrimp); 200 g/7 oz pollock, chopped; 30 ml/2 tbsp single (light) cream; 15 g/1 tbsp chopped fresh parsley; 200 g/7 oz salmon, chopped; 15 g/1 tbsp plain (all-purpose) flour; Zest and juice of 1 lemon; 15 g/1 tbsp chopped fresh tarragon; 15 g/1 tbsp mini pickled peppers/pepper pearls’ or capers; 100 g/3¾ oz button (white) mushrooms; 15 ml/1 tbsp brandy; Pinch of sugar

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

This warming dish is filling and creamy, and pairs mushrooms and fish together for a taste and texture amalgamation. The black fungus, with its seaweed-like texture and velvety taste, goes wonderfully well with some more usual seasonal forest favourites, ceps and girolles, and the soft and firm salmon, pollock and prawns.

Ingredients

50 g/2 oz dried black fungus
300 g/11

Fish course
Pescatarian
Pie
Autumn

Method

Soak the black fungus in a bowl of 100 ml/3½ fl oz/scant ½ cup boiling water for 15 min