Categories
Baking Vegetarian

Mushroom Pie

Mushroom Pie
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The savoury pies I most enjoy making are essentially stews encased in pastry. The stew I make made the day before. if using meat I make sure there is some bone in it. The gelatin helps thicken the dish as it slowly cooks. I prefer not to use flour to make the essential thick gravy. The challenge is making a a thick tasty "meaty" gravy and filling that I can serve to vegetarians and still retain a clear conscience. I can attest that the stew works perfectly well on its own as well as in a pie. Note: To make this recipe gluten free use a gluten free beer or substitute the beer for cider.
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Mushroom Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
The savoury pies I most enjoy making are essentially stews encased in pastry. The stew I make made the day before. if using meat I make sure there is some bone in it. The gelatin helps thicken the dish as it slowly cooks. I prefer not to use flour to make the essential thick gravy. The challenge is making a a thick tasty "meaty" gravy and filling that I can serve to vegetarians and still retain a clear conscience. I can attest that the stew works perfectly well on its own as well as in a pie. Note: To make this recipe gluten free use a gluten free beer or substitute the beer for cider.
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Servings Prep Time
6-8 People 30 minutes
Cook Time
2.5-3 hours
Ingredients
  • 1 kilo Eggplant
  • 2 tbsp Dark miso paste
  • 2 Brown Onions Medium, finely diced
  • 1 Leek Finely sliced
  • 2 kilo mushrooms I like to use a mix of mushrooms. Pine mushooms work particularly well.
  • 25 g Unsalted butter
  • 330 ml Beer A bottle of a good malty beer. Substitute with cider if you want to make this gluten free.
  • 2.5 g Red Chilli Finely diced
  • 20 g Sage leaves Fresh, chopped
  • 2.5 g Salt Miso paste tends to be salty. You may wish to omit additional salt
  • 10 g Bay Leaf
  • 10 g Thyme Fresh, stalks removed
  • 2.5 g Peppers I like use a mix of black and white peppers.
  • 10 g Cumin  Ground
  • 10 g Rosemary  Fresh, stalk removed
  • 10 g The Goddess of Hunting The Goddess of Hunting is a spice mix from Gewürzhaus in the deli hall of the Vic Markets in Melbourne. It is a very earthy spice blend with Juniper berry, onion, porcini, allspice, garlic, celery seed, cocoa, mustard seed, cassia, orange peel, thyme, chicory root, pepper, clove, ginger, chilli, sage, bay leaf and coriander.
  • Puff pastry Any quality brand will do. Or make it your self if you are feeling keen.
Servings: People
Units:
Instructions
Making the Stew
  1. Turn the oven on and allow to heat to 150c
  2. Brush the eggplant with oil, pierce the skin with a few knife cuts and put in the oven or barbeque. Turn occasionally and remove from the heat when charred evenly all over. Let cool for a few minutes, remove the skin and put the pulp aside.
  3. Peel and finely dice the onions and finely slice the leeks.
  4. Heat the butter in a large casserole (it must have a tight fitting lid) when moderately hot but not smoking add the onions and leeks. After a few minutes add the chilli, sage, cumin, cardamom, thyme, rosemary, the Goddess of Hunting and a little salt. Slowly cook until the onions are translucent. Don't let them burn. Keep an eye on them and gently stir frequently.
  5. While the onions melt, put the miso into a bowl and slowly add boiling water until you have a smooth paste the consistency of a thick batter. By slowly I literally mean a few drop at a time and then stirring it until you have a smooth past. Repeat until you have approximately 500ml of smooth runny paste without any lumps.
  6. Add the miso and the eggplant and the beer to the onions and spices and gently stir.
  7. Add the mushroom and gently fold them in. Take care you don't want to don't break the mushrooms up.
  8. Add enough boiling water to cover and bring to a gently simmer.
  9. Put the lid on the casserole and put into the oven for one and a half to two hours. Or longer if you feel so inclined.
  10. Check occasionally to make sure that it is not drying out. Add more water if it is. The goal is lots of nice plump, succulent mushrooms floating in a thick brown gravy. When you stir, stir gently so as not to break the mushrooms up.
  11. Remove from the oven and put somewhere safe until it is time to make the pies. I like to leave it overnight.
When you are ready to make the pie
  1. Turn the oven on and allow to heat to 160c-170c.
  2. Thoroughly grease a suitable sized pie dish.
  3. Heat the stew until gently simmering. If the gravy is too runny you can reduce it now.
  4. Line the base and sides of the pie dish with pastry. Put a few small holes in the bottom to let steam out. Put a circle of baking paper on the bottom and pour in about 250gm of dried bean, or rice or backing beads (if you are nerdy enough to own such things). The purpose of the paper and beans is to stop the puff pastry base from rising too much before you put the stew in. Blind bake the base in the oven for about ten minutes. This helps avoid a soggy bottom.
  5. Remove it from the oven and remove the beans and paper. They serve no further purpose in the this recipe.
  6. Fill the pie with the stew. Brush the edges of the pie crust with either milk or a beaten egg (helps stick the top on). Put a pastry sheet over the top, trim as desired, and put a couple of slashes in it to let out steam. This helps avoid a soggy top. Brush with either milk or the rest of the beaten egg. This gives the pie a nice shiny finish.
  7. Bake in the oven for about 45 minute or until it is a golden grown. Don't let it burn.
  8. After removing it from the oven let it stand for a few minutes before cutting and serving.
Recipe Notes

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John’s Banana Curry

This recipe is adapted from Indian Vegetarian Cookery , by Jack Santa Maria (London, Rider, 1973) I substitute vegetable oil for ghee. It’s easy and makes quite a substantial meal.

John's Banana Curry
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John's Banana Curry
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Ingredients
Servings:
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Instructions
  1. Grind garlic, salt, chilli or paprika, coriander and turmeric to a paste.
  2. Heat oil in a pan and fry onions until golden.
  3. Stir in the garlic and spice paste and fry for a few minutes more.
  4. Add the sliced bananas and brown.
  5. Stir in the yoghurt and garam masala and cook until the bananas are soft.
  6. Add a little water if the mixture starts to dry out.
  7. Serve hot, garnished with chopped coriander leaves.
Recipe Notes

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Categories
Soup

Mushroom and Miso Soup

This delicious light soup combines the earthiness of mushrooms with the different earthiness of miso. The result is out of this world.

There is no Nutrition Label for this recipe yet.

Mushroom and Miso Soup
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Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Mushroom and Miso Soup
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Rating: 0
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Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
30 minutes
Ingredients
  • 400 g mushrooms I always use two or three varieties - it gives a better flavour and a more interesting texture. A combination of shitake and king oyster mushrooms is a favourite, but just go for what is fresh.
  • 1 tbsp light miso paste
  • 500 ml chicken stock Replace with vegetable based stock if you want a vegetarian version.
  • 500 ml water
Servings: People
Units:
Instructions
  1. Cut mushrooms into 5mm slices.
  2. Put the miso in a pot on a low heat, and gradually add just enough freshly boiled water to make a smooth paste, stirring all the while.
  3. When the paste is smooth and there are no lumps, add the remaining water, stock and mushrooms.
  4. Bring to a very gentle boil, put the lid on and leave for thirty minutes.
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Categories
Baking

Ginger Gems

To this day I have no idea how these bite sized loaves of ginger wonderfulness keep in the cupboard. Rom had to fight us back just to allow them to cool from the oven. Personally I think they are at their best steaming and hot from the oven with a dob of butter, or raspberry jam, or icecream melting over the moist interior.

Ginger Gems
Votes: 1
Rating: 4
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Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oven to 220c.
  2. Grease the gem irons thoroughly with butter. Remember to do the spaces between the cups as well.
  3. Cream butter and sugar.
  4. Add egg and warm golden syrup.
  5. Sift in dry ingredients and the milk and mix until smooth.
  6. Pour the batter into two gem irons
  7. Bake for 10 -15 minutes until a metal skewer comes out clean.
Recipe Notes

Nutrition Facts
Ginger Gems
Amount Per Serving
Energy 2575kJ Energy from Fat 942kJ
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 67mg 22%
Sodium 1097mg 46%
Potassium 120mg 3%
Total Carbohydrates 101g 34%
Dietary Fiber 1g 4%
Sugars 98g
Protein 2g 4%
Vitamin A 16%
Vitamin C 1%
Calcium 25%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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