Pumpkin, mushrooms and shallots pie
Pumpkin, mushrooms and shallots pie

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pumpkin, mushrooms and shallots pie. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pumpkin, mushrooms and shallots pie is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Pumpkin, mushrooms and shallots pie is something which I have loved my entire life.

Great recipe for Pumpkin, mushrooms and shallots pie. Based on a recipe found in BBC make ahead meals book. this is a delicious wholesome meal that can work as a main or as a side. Also suitable for freezing before cooking, just wrap in cling film after cooled.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin, mushrooms and shallots pie:
  1. Prepare 700 grams cubed pumpkin or butternut squash
  2. Get 400 grams shallots peeled and halved
  3. Get 250 grams fresh sliced mushrooms
  4. Take 25 grams dried porcini mushrooms
  5. Take 1 pack ready rolled puff pastry 320 grams
  6. Take olive oil to sautee vegetables
  7. Get 100 grams butter
  8. Take 50 grams flour
  9. Make ready 250 mls boiling water to soak dried mushrooms
  10. Make ready rosemary, salt and pepper to season
  11. Take 1 egg lightly beaten

Rub salt and pepper on the inside of the pumpkins. Melt the butter in a large skillet over medium heat. Vegan Mushroom and Pumpkin Shepherd's Pie This vegan shepherd's pie is a modern, plant based version of the classic - a rich mushroom and lentil base, topped with creamy mashed potato and pumpkin. Season with salt, pepper, ginger and cayenne pepper.

Steps to make Pumpkin, mushrooms and shallots pie:
  1. Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened
  2. When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft
  3. Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve
  4. On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid.
  5. Add mushrooms to rest of vegetables and reserve.
  6. Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce
  7. Add vegetables to a pie dish and add sauce. Let mix cool.
  8. When cold enough cover with pastry and pierce with fork. Glaze with beaten egg
  9. Cook on a 180 C oven for about 40 minutes

Combine crème fraîche, egg and curry powder. Add shallots, garlic, thyme springs and cinnamon sticks. Spread mushroom mixture in a single layer in a jelly-roll pan coated with cooking spray. Add the mushrooms, bay leaves and rosemary and cook for a further. Add the chestnuts, red wine and vegetable stock.

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