Name: Hand-raised mushroom pie
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 6–8
Ingredients: 1 egg, lightly beaten, to glaze; 50 g/1¾ oz/3½ tbsp butter, cut into pieces, plus extra for greasing; sea salt and freshly ground black pepper; 2 tbsp crème fraîche; 200 g/7 oz/1⅓ cups day-old fresh breadcrumbs; 2 tbsp light soy sauce; 2 carrots, finely grated; 500 g/1 lb 2 oz forestière or chestnut/ cremini mushrooms, finely chopped; 125 g/4½ oz vegetable fat, cut into small pieces; 1 tsp salt; 550 g/1 lb 4 oz/scant 4¼ cups plain/all-purpose flour, plus extra for dusting; 2 tbsp thyme leaves or 1 tbsp dried; 1 tbsp chopped rosemary; 2 leeks, finely chopped; 4 garlic cloves, finely chopped; 25 g/1 oz/1 cup dried porcini mushrooms; 40 g/1½ oz/2½ tbsp butter

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 40

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This impressive pie has a hot-water crust pastry case – so it looks similar to the classic English pork pie – and is filled with a combination of mushrooms, herbs and vegetables, with or without the addition of the ham hock option on the next page. Don’t be put off by the pastry – it is surprisingly straightforward to make as long as you work with it when it’s slightly warm and malleable. The beauty of this substantial pie is that it is equally good served warm for a Sunday lunch or celebra