Mushroom and Ale Pie
A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best.
A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best.
- 2 leaves
- 1 medium onion thinly sliced
- 2 garlic cloves crushed
- 2 tbsp tomato purã©e
- 1 tsp fine sea salt
- 4 tbsp sunflower oil
- 15 g/â½oz dried mixed mushrooms
- 250 oz just-boiled water
- 300 oz shallots peeled and cut in half if large (try and keep the root intact, s
- 400 large
- 330 oz pale ale (vegan)
- 1 vegetable stock cube
- 2 tbsp redcurrant jelly
- 1 tbsp soft light brown sugar
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 3 tbsp cornflour mixed with 3 tbsp cold water
- 180 g/6oz cooked and peeled chestnuts (vacuum packed i
- flaked sea salt and ground black pepper
- 300 g/10â½oz plain flour plus extra for rolling
- 100 g/3â½oz sunflower oil
- 5-6 tbsp cold water
- 1 tbsp aquafaba (canned chickpea water) or plant-based m
- Carbohydrate 244.827528038065 g
- Cholesterol 0.078 mg
- Fat 10.5867053216667 g
- Fiber 0.172803332277139 g
- Protein 35.706909708331 g
- Saturated Fat 1.19831039635 g
- Serving Size 1 1 Serving (4182g)
- Sodium 567.854871932781 mg
- Sugar 244.654724705788 g
- Trans Fat 0.842759979833333 g
- Calories 1129 calories
Step-by-step
- Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.
- Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside.
- Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned.
- Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato puree, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.
- Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.
- Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.
- Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball.
- Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/¹⁄₃in thick. Cut a circle of pastry that is around 3cm/¹⁄₈ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.
- Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk.
- Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk.
- Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash.
My Cozy Vegan Mushroom and Ale Pie
The air outside is crisp, a gentle wind whispers through the trees, and the promise of a cozy evening indoors fills me with warmth. Tonight, that warmth comes in the form of a truly delicious vegan mushroom and ale pie. This isn't just any pie; it's a comforting hug in a dish, perfect for those chilly nights when you crave something hearty and satisfying. The rich, earthy mushrooms mingle beautifully with the sweet shallots and the subtle bitterness of the ale, creating a flavor profile that’s both complex and deeply comforting. I’ve always loved experimenting in the kitchen, finding joy in transforming simple ingredients into something truly special, and this pie is a testament to that passion. The flaky, golden-brown crust adds the perfect finishing touch, promising a delightful textural contrast to the creamy, savory filling.
The recipe itself is surprisingly straightforward. I found the process incredibly therapeutic – the gentle chopping, the fragrant sautéing, the careful layering of flavors – each step bringing me closer to that moment of pure culinary satisfaction. The best part? Knowing I'm indulging in a delicious meal that aligns perfectly with my vegan lifestyle. It’s a testament to how much flavor and richness you can achieve without compromising your values. This isn’t just a meal; it’s a statement – a statement that delicious and wholesome can coexist beautifully, a perfect expression of comfort and self-care.
Beyond its taste, this pie represents something more for me. It's a reflection of my evolving relationship with food. Initially, adopting a vegan lifestyle felt restrictive, a sacrifice of familiar flavors and textures. But over time, I’ve discovered a newfound appreciation for the versatility and creativity that plant-based cooking offers. This pie stands as a symbol of that journey – a journey of exploration, innovation, and a deep appreciation for the beauty of simple, fresh ingredients transformed into something extraordinary. It's a meal that not only nourishes my body but also feeds my soul, reminding me that mindful cooking can be a truly fulfilling experience.
I particularly enjoy the process of making the pastry from scratch. There’s a certain satisfaction in working with the flour, oil, and water, watching as those simple ingredients gradually transform into a delicate, flaky crust. It's a meditative process, allowing me to momentarily disconnect from the demands of daily life and simply focus on the task at hand. And the aroma that wafts from the oven as the pie bakes? It's simply irresistible, a promise of the warmth and comfort that awaits within. The final product – a golden-brown pie, bubbling gently, filled with the promise of deliciousness – is a source of immense pride and satisfaction.
Serving the pie is an equally enjoyable experience. I love sharing it with loved ones, watching as they take their first bite and their faces light up with delight. It's a moment of connection, a shared experience that transcends the mere consumption of food. This pie has become a staple in my home, a dish that evokes feelings of warmth, comfort, and shared joy. It's more than just a meal; it’s a symbol of connection, both with myself and with the people I care about.
This recipe, simple yet sophisticated, is an invitation to explore the possibilities of vegan cooking. It’s a reminder that delicious, satisfying meals can be both nourishing and morally sound. Embrace the journey of culinary creativity, and discover the joy of transforming simple ingredients into a masterpiece that satisfies both body and soul. The cozy warmth of this pie, the rich earthiness of the mushrooms, and the subtle depth of the ale—it's a symphony of flavors that will leave you feeling nourished and content. It’s an invitation to slow down, savor the moment, and appreciate the simple pleasures of life, one delicious bite at a time.
So, gather your ingredients, put on some soothing music, and let the magic of cooking transport you to a place of peace and contentment. The journey of making this pie is as rewarding as the final result, a testament to the transformative power of food and the joy of creating something beautiful from scratch. The comforting aroma filling your kitchen, the satisfying act of creating something delicious, and the ultimate reward of sharing this heartwarming dish with those you cherish—that’s what makes this vegan mushroom and ale pie so special.
This is more than just a recipe; it’s an experience. It’s a reminder to take time for yourself, to savor the little things, and to appreciate the simple joys of a cozy night in. And it's a reminder that even the simplest of ingredients can be transformed into something extraordinary, a testament to the power of culinary creativity and the nourishing magic of a home-cooked meal. Let the earthy aroma of this pie transport you to a place of calm and warmth; let it be a reminder to embrace the simple pleasures in life and to savor each delicious bite.
