I just remembered this partially prepared blog post from a few months ago and thought it appropriate to finish it. At the time I was gathering mushrooms from the field by my house and it had reminded me of my favourite mushroom pie recipe that I have made many many times. The recipe comes from a book from 1972, Cookbook For The New Age, Earth Water Fire Air by Barbara Freidlander. When given to me, I’d just decided to become vegetarian, had married at a ridiculously young age and was starting out learning about life and food and cooking. I have made this pie and variations of it on so many occasions and it has been served as part of Christmas lunch many times as well, which is why I’m publishing it now, in case you are looking for some last-minute inspiration.
I’m not so pleased with my pictures here but it is the recipe that is important on this occasion. The book is American so is written in cups and pounds, which at the time was very peculiar and exciting for me to translate. I’m going to copy it as is and for the sake of speed have no intentions of adding the metric conversion this time round, but hope you’ll get the gist and feel inspired anyway. More often than not I’ve used hazelnuts in place of the cashews and usually toast them lightly first.
Makes 1 large or 2 small pies
2 cup pastry flour
1/4 tsp salt
1/4 pound butter
1/4 cup cold milk
1 pound mushrooms, sliced
5 celery stalks, chopped
1 small onion, chopped
1/4 cup unsalted cashew nuts, chopped
pinch of thyme
salt and pepper to taste
Cream sauce **
Make the pastry in the usual way (rub the butter into the flour and salt then add the milk and bring it together to form a ball). Leave in fridge to chill whilst the filling is prepared.
Saute the first 6 filling ingredients together in 4Tbsp butter, cover and cook until the mushrooms are tender. If there seems to be lots of liquid from the mushrooms, cook for a while without the lid to help it evaporate.
Meanwhile in another pan make the cream sauce** Combine the sauce and mushroom mixture and blend well. Check the seasoning and adjust at this point. Preheat oven to 400F 200C Mk6.
Cut the pastry dough into 2 pieces, one slightly smaller for the pie lid than the other for the base. Roll out the pastry on a floured board for the base and line a greased pie tin. Pour/spoon in the filling. Roll out the pastry lid, cut a few slits in the centre, brush the base edges with milk or water and lay the lid in place sealing the edges. Brush the top with milk or beaten egg to glaze. Place in the oven, reduce the temperature to 350F 180C Mk4 and bake for 40-45 minutes till nicely golden.
** CREAM SAUCE
1/2 cup milk
salt and pepper
freshly grated nutmeg
Melt the butter in a pan over low heat, add the flour and stir to form a roux. Gradually add the milk, stirring between each addition to make a smooth sauce. Let it cook for a few minutes then season. For the pie the sauce can be quite thick as the mushroom mixture will make it thinner.