Mushroom & courgette rice pie

Latest comments and suggestions

• honeybee

  06 January 2008

  honeybee rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Geordie Tyke

  11 November 2008

  Geordie Tyke commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vittoria

  14 August 2012

  Vittoria rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• picklelilley

  16 September 2012

  picklelilley commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3199/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 35 - 40 mins

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

Per serving

454 kcalories, protein 11g, carbohydrate 33g, fat 31 g, saturated fat 11g, fibre 4g, salt 0.77 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.