- 25g dried porcini mushrooms
- 600g shallots, halved
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 butternut squash, peeled, deseeded and diced
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 tsp finely chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 250g fresh mushrooms (such as Portobello or chestnut), sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 50g plain flour, plus a little extra for dusting
- 500ml vegetable stock
- 500g pack puff pastry
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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Soak the dried mushrooms in 250ml boiling water. Meanwhile, soften the shallots in the olive oil and a third of the butter for 10 mins. Add the squash and cook for a further 10 mins until softening, then add the garlic and herbs and cook for 2 mins more. Set aside.
In another pan, fry the fresh mushrooms in another third of butter until softened. Strain the porcini, reserving the soaking liquid, then roughly chop and add to the cooked mushrooms. Fry for 2 mins, then remove from the pan and set aside.
Melt the remaining butter in the same pan, stir in the flour for 2 mins, then gradually stir in the stock and mushroom soaking liquid. Bring to the boil, stirring, and cook for 2-3 mins until thickened. Combine the sauce with all the veg, then transfer the mixture to a 2-litre rectangular pie dish and cool.
Roll out the pastry on a floured surface until big enough to cover the pie dish. Cover the pie, trimming the excess pastry, then wrap well in cling film. Will freeze for up to 2 months.
To cook, defrost the pie thoroughly in the fridge overnight if frozen. Heat oven to 200C/180C fan/gas 6, glaze the pastry with a little egg and bake for 30-40 mins or until golden and hot through.