Mushroom & courgette rice pie

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• 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!

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• 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.

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• 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.

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• 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!

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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

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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

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