Pumpkin, mushrooms and shallots pie
Pumpkin, mushrooms and shallots pie

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Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish. A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer.

To get started with this recipe, we have to prepare a few components. You can have pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you can achieve that.

Composition needed to serve Pumpkin, mushrooms and shallots pie:

  1. 700 grams cubed pumpkin or butternut squash
  2. 400 grams shallots peeled and halved
  3. 250 grams fresh sliced mushrooms
  4. 25 grams dried porcini mushrooms
  5. 1 pack ready rolled puff pastry 320 grams
  6. olive oil to sautee vegetables
  7. 100 grams butter
  8. 50 grams flour
  9. 250 mls boiling water to soak dried mushrooms
  10. rosemary, salt and pepper to season
  11. 1 egg lightly beaten

Mushrooms cooked with fresh green beans add great flavor, and the. Add the chestnuts, red wine and vegetable stock. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie.

Steps to serve Pumpkin, mushrooms and shallots pie:

  1. Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened
  2. When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft
  3. Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve
  4. On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid.
  5. Add mushrooms to rest of vegetables and reserve.
  6. Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce
  7. Add vegetables to a pie dish and add sauce. Let mix cool.
  8. When cold enough cover with pastry and pierce with fork. Glaze with beaten egg
  9. Cook on a 180 C oven for about 40 minutes

Home • Mains • Vegan Mushroom and Pumpkin Shepherd's Pie. This vegan lentil shepherd's pie is a modern, plant based version of the classic - a rich mushroom and lentil base, topped with creamy mashed potato and pumpkin. Shallot, Chunky Steak and Mushroom Pie. Shallot, Pumpkin and Red Pepper Soup with Candied Shallot and Pumpkin Seeds. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside.

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