Vegan Mushroom, Caramelised Shallot & Miso Pie

Pie, the epitome of comfort and love. Be it sweet or savoury, nothing can steal a heart than presenting a home baked pie, replete with steamy windowpanes and the smell of warm pastry gilding in the oven. This vegan offering will charm any guest, omnivores, and vegetarians alike. There is something so moreish about the meaty umami of wild mushrooms, cloaked in a savoury cream, kissed with the natural sweetness of shallot.

Making the filling the day before ensures it can be cold when you fill your pie, no soggy bottoms here!

Pie, the way to show someone you care

Its all about the time you spend, not the material items.

It will have you reaching for more……

pie, vegan pie, winter pie, savoury pie, vegetable pie, thanksgiving main

Yield: 6

Author: Suze Morrison

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Vegan Mushroom, Caramelised Shallot & Miso Pie

Prep time: 45 MinCook time: 1 H & 30 MTotal time: 2 H & 15 M

Pie, the epitome of comfort and love. Be it sweet or savoury, nothing can steal a heart than presenting a home baked pie, replete with steamy windowpanes and the smell of warm pastry gilding in the oven. This vegan offering will charm any guest, omnivores, and vegetarians alike. There is something so moreish about the meaty umami of wild mushrooms, cloaked in a savoury cream, kissed with the natural sweetness of shallot. Making the filling the day before ensures it can be cold when you fill your pie, no soggy bottoms here!

Ingredients

• 3tbsp Olive Oil
• 1tbsp Sesame Oil
• 8 Shallots peeled and finely sliced.
• 1/4tsp Sea Salt
• 1tbsp Rice Vinegar
• 1tbsp Brown Sugar
• 1tbsp Shiro Miso
• 500g Mixed Mushrooms, sliced or torn.
• 2 cloves garlic, minced.
• 1 Can Coconut Milk refrigerated overnight.
• 1tbsp Tarragon, finely chopped.
• Cracked Black Pepper to season.
• 500g Vegan Puff Pastry
• 1tbsp aquafaba or dairy free milk to glaze

Instructions

1. Begin the day before with the filling so it can cool overnight. Heat 2tbsp olive oil over a medium heat in a large sauté pan. Add the shallots and sea salt and reduce the heat. Add a lid and cook for 20-30 minutes or until soft, sweet, and translucent.
2. Add the rice vinegar and sugar and continue to cook, with the lid removed for a further 10-20 minutes, or until the shallots are darkened sticky and sweet. Set aside.
3. Wipe out the pan and add the remaining olive oil and sesame oil. Heat over a medium high heat and add the mushrooms. Cook for 8-10 minutes or until all the moisture has evaporated and they are soft. Add the garlic and cook 1 minute more.
4. Open the can of coconut milk and carefully spoon off the thickened cream from the top. Mix 1tbsp of the water with the miso to form a paste. Add the thickened cream and the miso paste to the mushrooms then mix through the shallots. Add a good crack of black pepper.
5. Taste the mixture, adjust the seasoning to your liking then set aside in the fridge to chill overnight, it should be quite thick.
6. Roll out half of the pastry and use to line a 20cm Pie dish, with some overhang. Spoon in the filling and top with the remaining pastry, taking care to leave some vents for the air to escape. Chill in the fridge while you preheat the oven to 200C.
7. Brush the pie with aquafaba or dairy free milk and bake in the oven for 25-30 minutes, or until golden and puffy. Allow to cool for 10 minutes before serving in slices.

https://gourmetglow.co.uk/recipes/vegan-mushroom-shallot-miso-pie

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