Winter Warming Mushroom Rosti Pie
with Hearty Greens
Mushrooms are widely used in vegetarian cuisine for several reasons. Firstly, they are seriously D-E-L-I-C-I-O-U-S. Secondly, they impart an umami flavour - that infamous fifth taste. They are also ridiculously good for you, especially the Asian varieties which are otherwise known as medicinal mushrooms. There’s also a stonking eight portions of vegetables in this powerhouse of a mushroom pie. Just in case you needed another reason to tuck in…
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Chestnut Mushrooms
½
Oyster mushrooms
2
Garlic Clove
3
Thyme
1
Red Onion
1
Carrot
1
Turnip
1
Parsnip
1
Potato
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Worcester Sauce
(Contains Cereals containing gluten)
1
Cider & Horseradish Wholegrain Mustard
(Contains Mustard)
3
Flat Leaf Parsley
½
Creme Fraiche
(Contains Milk)
½
Cavolo Nero
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Roughly chop your chestnut and oyster mushrooms into quarters. Add 1½ tbsp of oil to a large frying pan (ovenproof if you have it!) on medium-high heat and add your mushrooms along with ¼ tsp of salt and a good grind of black pepper. Sauté the mushrooms, stirring occasionally for 7 mins until nicely browned.
Meanwhile, peel and finely chop the garlic and pull the thyme leaves off their stalks. Cut your onion in half through the root, peel and finely slice it into half moon shapes. Peel and cut your carrot in half lengthways, before slicing it thinly into half moon shapes. Finally, peel and roughly chop your turnip into 1cm chunks.
Once the mushrooms are done, remove them from the pan and set aside. Now add 1½ tbsp of oil to the same pan (no need to wash!) and reduce the heat to medium. Add the onion, carrot and turnip and cook for 3 mins, stirring occasionally. Add the garlic and thyme leaves and continue to cook for a further 7 mins or until the onion has softened and is starting to brown.
Meanwhile, peel and grate both the parsnip and potato into a bowl, season with a pinch of salt and pepper and toss.
Return the mushrooms to the pan with the vegetables (heat still on) and add the stock pot and 100ml of boiling water. Stir everything together and leave to simmer on medium-low heat for 3 mins. Then add the veggie Worcestershire sauce, wholegrain mustard, chopped parsley and crème fraîche and stir gently to form a sauce.
Transfer the mixture to an ovenproof dish, top with the grated parsnip and potato mixture, several good grinds of black pepper and drizzle evenly with 1 tbsp of oil. Make sure to leave a gap (the size of a 50 pence coin) in the centre of the parsnip and potato topping, to allow the steam to escape during cooking. Bake for 25 mins until golden brown and crispy.
While the pie is baking, you can prepare your greens! Remove any tough stems from your cavolo nero and finely slice. Approximately 5 mins before the pie is ready, pop 1 tbsp of oil, the sliced cavolo nero and ¼ tsp salt in a frying pan and gently sauté for 4-5 mins, until the cavolo nero has wilted down. Tip: You can use the pan you used in step 5 for this, no need to wash up!
Serve a portion of the mushroom pie with a hearty helping of cavolo nero and dig in! Enjoy!
