Mushroom & courgette rice pie

Mushroom & courgette rice pie

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 35 mins - 40 mins

Skill level

Easy

Servings

Serves 4

A filling pie that will satisfy everyone's appetite - it's a pie to please

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
454
protein
11g
carbs
33g
fat
31g
saturates
11g
fibre
4g
sugar
0g
salt
0.77g

Ingredients

  • 2 tbsp olive oil
  • 2 shallots or 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 675g mixed mushrooms (such as chestnut, oyster and shiitake), sliced
  • 2 large courgettes, chopped
  • 50g risotto rice
  • 3 tbsp white wine
  • 300ml hot vegetable stock
  • 3 tbsp chopped fresh tarragon
  • 1 tbsp vegetarian parmesan -style cheese
  • 2 tbsp crème fraîche
  • 2 tbsp pesto
  • 25g chopped walnuts
  • ½ quantity shortcrust pastry (see 'Goes well with' below) made with a large pinch of saffron strands
  • 1 tbsp milk, to glaze

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan and cook shallots and garlic for 2-3 mins until softened. Stir in mushrooms and courgettes and cook over a high heat for 5-7 mins until golden.
  2. Stir in the rice and cook for 2 mins, then add wine and cook for 3 mins until the liquid has evaporated. Add a ladleful of hot stock and cook, stirring constantly. Continue in this way until all the stock has been used up. Stir in the tarragon, cheese, crème fraîche, pesto and walnuts and plenty of seasoning. Cool.
  3. Fill a 900ml/1½pt pie dish with the rice mixture. Brush the edge of the dish with water. Roll out the pastry on a lightly floured surface and use to cover the filling, trimming the edges and pressing down well to seal. Brush with milk, place on a baking sheet and bake for 20-25 mins until crisp and golden.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
picklelilley's picture

This was really really very nice!

I didn't have any tarragon so used a mix of fennel and thyme - seemed to work ok!

vittoriacorda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

amazing! used store bought shortcrust pastry. had to make own pesto but agree that it gives it a lot of flavor. will make again in the winter.

lesley1142's picture

First of all, I made my pastry with self raising flour instead of plain, my mam always done hers that way and it tastes brill! I also made a 'proper' enclosed tart for this recipe instead of just the top. I also left out the walnuts, used dry tarragon and substituted mixed mushrooms for normal ones! It turned out lovely, nice and filling, enjoyed by all.

vrog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is really nice. A delicious pie. My only reason for not giving it 5 stars was that it has a lot of ingredients, some of which are not that easily available e.g. fresh tarragon. As a principle though the mushrroms, pesto and creme fraiche are the key ones and the others can be substituted. I used apple juice for white wine!

Questions

Tips