Recipe of Speedy Pumpkin, mushrooms and shallots pie

Pumpkin, mushrooms and shallots pie Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish.

Here is the best “Pumpkin, mushrooms and shallots pie” recipe we have found so far. This will be smell and look delicious.

Ingredients of Pumpkin, mushrooms and shallots pie

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

Stir in the stock, tomatoes, vinegar and sugar and heat to a boil.Mushrooms + Shallots + Green Beans make a lovely and delicious side dish: Green Beans with Mushrooms and Shallots.If you do, then I suggest whipping up these Green Beans with Mushrooms and Shallots.Mushrooms cooked with fresh green beans add great flavor, and the.

Pumpkin, mushrooms and shallots pie step by step

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.

Home • Mains • Vegan Mushroom and Pumpkin Shepherd's Pie.This vegan lentil 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.Add the shallots to the skillet.

Add the chestnuts, red wine and vegetable stock.Spoon the mixture into a pie dish.Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie.The addition of mushrooms and shallots will make you fall in love!This has become my go-to recipe, the pork chops always come out perfectly cooked, and the flavors will make you want to make this again and again!