- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300g grilled artichoke hearts, halved
- 300g mixed mushrooms, halved if large
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 1 garlic clove, crushed
- 1 tsp fresh thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 500g pack ready-made shortcrust pastry
- 1 egg, a pinch of salt and 1 tbsp water, beaten together to glaze
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- large handful flat leaf parsley leaves, very roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 142ml carton soured cream, to serve
Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there’s no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.
Try shopping online at www.wildfoods.com for a range of wild mushrooms.