Mushroom and Potato Pie

You can make this with fresh mushrooms, but it has a richer flavour if made with a mixture of fresh and dried mushrooms. Use just one variety of dried mushroom or mix them, as you wish. They must be well soaked before cooking. I recommend pouring plenty of boiling water over them and leaving for an hour at least. Chinese flower mushrooms take longer, and I would poach them for an hour after an hour’s soaking. Canned or bottled wild mushrooms can, of course, be used with no preparation.