Wild Mushroom, Ale & Salsify Pie

A warming richly flavoured pie.

Serves: 2

Dietary: Vegan

Ingredients

5g dried porcini mushrooms

150ml boiling water

1 salsify root or 175g parsnips

1 onion, peeled & sliced

2 garlic cloves, peeled & crushed

1 small carrot, peeled and diced

150g mixed wild mushrooms, sliced

100ml ale ( such as Sam Smiths)

½ tin (200g) tomatoes

1 tsp coarse grain mustard

½ tsp marmite

1 bay leaf

1 tsp fresh chopped thyme

1 tbsp fresh chopped parsley

Salt and freshly ground black pepper

 

300g shortcrust or puff pastry (ready-made is fine)

 

Method

Soak the dried porcini in100mls boiling water for 30 minutes and then strain saving the soaking water.  Finely dice the porcini.

To prepare the salsify, wash the root under cold running water, without peeling and boil in salted water for 10 minutes.

Then place in cold water and the skin will slide off. If you peel first, the root needs to be immediately plunged into acidulated water to prevent discoloration. Chop the salsify into 1 cm lengths.

Fry the sliced onion and diced carrot in sunflower oil, until the onion is soft and golden.

Add the crushed garlic and wild mushrooms and cook for 5 more minutes.

Pour in the ale and simmer for 3 minutes, until reduced down by half.

Add the tinned tomatoes, salsify, porcini water, chopped porcini, coarse grain mustard, marmite, bay leaf, and simmer gently for 30 minutes, until the sauce in thick and rich. 

Add the chopped parsley and thyme and season well.

Pour into a 500ml pie dish (or 2x 250ml pie dishes)

Roll the shortcrust or puff pastry out to 4 mm thickness.  Cut out a circle slightly wider than the pie dish.  Pinch the edges to make a crinkle pattern, cut a small cross in the middle and brush the top with milk or soya milk.  Place over the top of the pie pressing the sides down gently.   Bake for 20-30 minutes or until golden. 

Serve with seasonal vegetables or mash and braised leeks.

Prep: 1 hour

Cooking: 20-30 minutes

Tips: If you cant find salsify, substitute with a small parsnip, peeled and diced and added along with the carrot.

 

Salsify & Scoronera Seasonal Vegetables

These two long roots belong to the same family and are native of southern Europe and are popular in Italy and Spain, both are white-fleshed but Salsify has a cream skin and Scorzonera has a black skin.

The taste is subtle, a cross between a globe artichoke & asparagus.

To prepare wash the roots under cold running water, without peeling and boil in salted water for 10 minutes.

Then place in cold water and the skin will slide off. If you peel first, the roots need to be immediately plunged into acidulated water to prevent discoloration.