Vegan Mushroom Pie
Vegan Mushroom Pie

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Vegan Mushroom Pie cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be shown at many recognized occasions also. I am certain you will see lots of people who just like the Vegan Mushroom Pie dishes which you make.

Alright, don’t linger, let’s task this vegan mushroom pie formula with 16 components which are surely easy to have, and we have to process them at the very least through 15 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements - Vegan Mushroom Pie:
  1. Provide 2 tbsp - Avocado butter
  2. You need 1 of small red onion sliced
  3. Need 2 cloves garlic finely diced
  4. Get 350 grams - plain flour
  5. Provide 100 ml of avocado oil
  6. Give 50 ml for olive oil
  7. Give 1/2-1 cup - cold water
  8. Require 1 pack for exotic mushroom pack
  9. Provide 2 small portobello mushrooms
  10. Give 100 ml vegan white wine
  11. Prepare 2 for heaped tsp of whole grain mustard
  12. Need 200 ml of good quality vegetable stock
  13. You need - Sprinkling of vegetable bullion
  14. Require to taste Salt and pepper
  15. Require Handful fresh thyme
  16. Get Handful - baby spinach
Vegan Mushroom Pie process:
  1. Heat your oven to 190 degrees. Then in a large frying pan add on tablespoon on the avocado butter, throw in the red onion and garlic and sauté.
  2. Chop the exotic mushrooms and add to the pan too keep stirring.
  3. Meanwhile in a separate bowl, add the flour and gradually pour in the two oils, mixing with a fork, slowly add the cold water, not putting it all in one go, it depends on the moisture in the air etc how much you need! The pastry needs to be slightly sticky for it to roll out.
  4. When it comes together wrap with cling film, place it in the back of the fridge whilst the mushroom mixture is cooking.
  5. Once softened pour in the white wine, mustard and a sprinkling of vegetable bullion.
  6. Pour in the stock.
  7. Add some thyme leaves and put in the whole portobello mushrooms in to soften too.
  8. Throw in the baby spinach and mix well, leave to keep warm set aside, then allow it cook!
  9. Using a floured surface, cut the pastry in half and roll out one side. Moving the pastry so it won’t stick!
  10. I’m using a mini loaf tin. Using the remaining butter spread some of it inside the tin getting to all corners.
  11. Careful gold in the pastry, patching it up with some remaining pastry if needed and a bit of the butter so it’s sticks properly.
  12. Fork the bottom the the pastry. Then add some baking parchment, and some baking beans. Place into the oven for 20 minutes. Then lift out the baking beans and place back into the oven for another 10 - 12 minutes! Until the base is cooked. Then lift out.
  13. Now layer up the mixture, on the base place the whole mushrooms first then the rest of the mixture.
  14. Roll out the rest of the pastry, cut a lid to fit. With some of the off cuts, using the butter stick a thin piece to the cooked pastry, this makes a seal. Then add on the lid. Pinch the sides, decorate it however you like. Put some air holes in the lid with a knife.
  15. Place in the oven until it’s golden brown, mine took 25 minutes!

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