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

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.