Seasonal recipe: hearty mushroom and squash pie

Seasonal recipe: hearty mushroom and squash pie

Something warming as the nights draw in

There’s something really satisfying and warming about tucking into a crisp, golden pie on an autumn evening. This simple seasonal beauty is lovely accompanied with creamy mash and some steamed veg (and plenty of gravy if you like!), and will keep in the freezer for a few months if you need to put some away.

Seasoned and cubed butternut squash are ready for the oven at Nottingham Elementary School in Arlington, VA, on Wednesday, October 12, 2011. USDA Photo by Lance Cheung.

Flickr: Lance Cheung

You will need:

  • 25g dried porcini mushrooms
  • 250g fresh mushrooms (try portobello or chestnut), sliced
  • 600g shallots, finely chopped
  • 100g butter
  • 1 butternut squash, peeled, de-seeded and diced
  • 2 tsp dried sage
  • 2 tsp dried rosemary
  • 50g plain flour
  • 500ml vegetable stock
  • 500g pack of puff pastry, Jus-Rol or similar
  • A drizzle of truffle oil (optional but v tasty!)
  • Salt and pepper to taste

Let’s get started!

  1. Set the dried mushrooms to soak in 250ml boiling water.
  2. Whilst they’re soaking, heat up some olive oil and a third of the butter and soften the chopped shallots over a medium heat for about ten minutes.
  3. Add the chopped butternut squash, and continue to soften for another ten minutes. I find butternut a bit of a pain to peel and chop Рwith a bit of prep you can simply half the raw squash, de-seed it and then roast it to soften the flesh and make this step easier.
  4. Add the chopped garlic and dried herbs, and combine for a further two minutes. Set aside.
  5. Take a fresh pan and gently fry the fresh mushrooms in another third of the butter.
  6. Strain the porcini and retain the soaking liquid (it’s packed with lovely mushroomy flavour!), then chop the porcini and add to the pan with the fresh mushrooms. Cook together for a few minutes, then remove from the pan and set aside.
  7. Melt the remainder of the butter in the same pan, then add the flour and stir well to thicken. Add the vegetable stock and porcini soaking liquid, and bring to the boil, stirring constantly.
  8. When the sauce starts to thicken, add the cooked vegetables and stir through. Once cooked and combined, add the vegetables and sauce mixture to a two litre rectangular pie dish, and allow to cool.
  9. Spread some plain flour on your clean work surface, and use a rolling pin to roll out the pastry until it’s big enough to cover the surface of the pie dish. Drape the pastry over the pie and trim excess pastry from the edges.
  10. You can store the pie for freezing at this point if you like – wrap securely in cling film.
  11. To cook, glaze the pastry top with a bit of egg or butter, prick the surface with a knife and cook at 180c/gas 6 for 30 to 40 minutes.