At Silver Mushroom we love collaborating with food bloggers, it’s a great way to bring a fresh new head of creative ideas to a project, and it always ends with something absolutely delicious. We have been collaborating with Claire from the lovely food blog She Eats, be warned her blog will give you serious cravings. Claire posts all things food, baking and travel; her recipes are all top notch and simple to follow. Who doesn’t love a blog with an entire section dedicated to brownies? I mean, come on!
This is the latest recipe Claire has created for us, a Silver Mushroom Pie. This is one you really don’t want to miss..
“A hearty pie is one of the best kinds of comfort food in winter. I like pie in the shepherds pie sense: no pastry and a veggie topping. This way you get all of the comforting flavour but just a little healthier.
Mushrooms have a meaty flavour when you make them the star of the dish and use plenty – so it seemed right that I make a mushroom pie for Silver Mushroom! The lentils add protein so you can be filled without the need for pastry.
Parsnips are sweet and make a lovely mash. As an alternative you could use a carrot and parsnip mix or maybe sweet potato mash.
Silver mushroom pie
- 500g mushrooms – a mix of chestnut, Portobello and exotic
- 2 onions
- 3 garlic cloves
- 150g green lentils
- 600ml mushroom stock
- Bunch flat leaf parsley
- 1 tsp dry thyme
- 1 tsp mustard powder
- 1kg parsnips
- Unsalted butter
- Rapeseed oil
- A pie dish – this one is 24cm
- Firstly prep everything. It will make it much easier as you go along.
- Cut mushrooms into chunks – not too small
- Finely chop onions
- Finely chop or mince garlic
- Make up stock
- Peel and chop parsnips into 2cm pieces
- Preheat the oven to 200c.
- Heat a large sauté pan or frying pan with about 2 tbsp rapeseed oil. When the oil is hot, add the finely chopped mushrooms, stir well to cover them all in oil and turn the heat low. Cook slowly until the onions are soft – it will take up to 10 minutes.
- Once the onions are soft, add the lentils and hot stock, Bring to a gentle simmer. Stir regularly until the lentils are cooked – approx. 30 mins.
- While the lentils cook, bring a large pan of water to the boil. Add the parsnips, and turn heat down to a simmer. Cook until soft, approx. 15 minutes. Drain well. Season with mustard powder, thyme, salt and pepper, add a good knob of butter and mash until smooth.
- Add the chopped mushrooms and garlic to the onions and lentils and cook for 5 minutes until soft.
- Place the lentil mushroom mix in to the bottom of a pie dish or casserole dish. Top with the parsnip mash and smooth over.
- Place in the oven on a tray and bake for 20-30 minutes until the filling bubbles.
Serve with veggies of your choice.