It’s been quite cool the last couple of days so I was craving a wintery kind of dish. I came up with this pie, which utilizes a couple of my favourite ingredients, mushrooms and white beans. I would have made a proper pie shape crust, but I don’t actually have a pie dish so I made something a bit more like a galette. Still tastes delicious though!

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Ingredients:

  • 1/4 cup dried Chinese mushrooms
  • 1 batch pastry (as used here)
  • Splash of olive oil
  • 1 large onion
  • 3 garlic cloves
  • 1 cup button or swiss brown mushrooms
  • 1 large tin white beans (my tin was 400 grams)
  • 1 pint of ale
  • 1/2 tablespoon fresh flour
  • 2 teaspoons vegetable stock powder
  • Salt and pepper to taste

Instructions:

  1. Cover dried mushrooms in boiling water and leave to soften.
  2. Make pastry: Pastry recipe is the same as the one used in my Jamaican pasties, except I omitted the spices.
  3. Dice garlic and onions and fry in olive oil.
  4. Drain beans (don’t throw out the liquid, use it to make these meringues)
  5. Rinse beans and add to pan.
  6. Add ale, sprinkle on flour, stock powder and salt and pepper and stir well.
  7. Let to simmer until at least half of the liquid has evaporated and the mixture has thickened. Allow to cool before filling the pie.
  8. Heat oven to 180c (360f)
  9. Roll out pastry and place on a baking tray covered in baking paper.
    1. Place cooled mix in the centre and gradually fold in the edges.
    2. Brush edges with dairy free milk or water
    3. Bake in oven until pastry is golden.
    4. Serve with mashed potatoes and veggies.

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I’m adding this recipe to My Legume Love Affair, hosted this month by Allotment2Kitchen, The Well Seasoned Cook and created by Lisa’s of Food and Spice.