The generous amounts of Portobello mushrooms and puy lentils in this pie, makes this dark pie look and taste like a rich meaty pie, but its 100% vegetarian. I've also dubbed it Drunken Mushroom Pie simply because of the alcohol content. Why? No reason at all. It just sounds more interesting.
I am submitting this hearty 'Mushroom, Puy Lentil and Ale Pie' to My Legume Love Affair. MLLA was founded by Susan of The Well Seasoned Cook. This month MLLA #36 is being hosted by Aqua of Served with Love.
Makes 1 large pie (7 - 8 inch round pie) or 8 – 10 individual pies
Ingredients for the filling
300g Portobello mushrooms
300g chestnut mushrooms
4 tablespoon olive oil
1 onion, finely sliced
3 – 4 cloves garlic, crushed
1 teaspoon dried thyme or 2 teaspoons fresh thyme
2 tablespoon plain flour
150ml dark ale*
200ml vegetable stock
100g puy lentils, cooked
Salt and pepper to taste
Wipe clean the mushrooms. Slice or quarter each mushroom. Heat the oil in a large pan and sauté the onions until soft and translucent, but not brown. Add the garlic and sauté for 1 minute before adding in the mushrooms. Keep the heat high and cook the mushrooms, stirring frequently until softened.
Gradually add the flour and stir until evenly combined. Add the ale and vegetable stock and stir, over high heat until the sauce thickens, before stirring in the puy lentils. Continue to cook for 5 minutes, then remove from the heat and cool to room temperature.
You have three choices for the pastry.
For ease, you can use shop bought puff pastry or shortcrust pastry – in which case pour the filling into a casserole and top with the pastry and cook according to packet instructions.
Or you can make your own shortcrust pastry. For recipe follow here.
Or You can make you own hot water crust pastry. Follow here for the recipe. For individual pies, see here.
Preheat the oven to gas mark 5.
Cook for 40 minutes to an hour depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.