Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, individual mushroom picnic pies. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Add the onion and fry until soft. Individual Mushroom Picnic Pies Little pies that can be eaten warm or allowed to cool and put in your picnic basket.
Individual Mushroom Picnic Pies is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Individual Mushroom Picnic Pies is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have individual mushroom picnic pies using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Individual Mushroom Picnic Pies:
- Prepare 500 g white & chestnut mushrooms
- Prepare 50 g dried Shitake mushrooms
- Get 2 cloves garlic, crushed
- Get 2 tbsp tomato puree
- Prepare 2 tbsp soy sauce
- Get 2 red onions, diced
- Prepare 2 packs ready rolled shortcrust
- Get Plant milk for glazing
These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. Mix in the flour and then turn the heat off and leave it to cool. Mix in the cooled leek and mushroom mixture along with the double cream.
Instructions to make Individual Mushroom Picnic Pies:
- Add 350mls of boiling water to the shiitake mushrooms and set aside to soak for at least half an hour.
- Prepare all the veg, dice the mushrooms and onions and crush the garlic.
- In a large pan, gently fry the onions and garlic for 10 minutes in a little olive oil. Add the shiitake soaking liquid, soy sauce and tomato purée, then add in your raw mushrooms and chopped, soaked shiitake mushrooms. Cook for 15-30 mins until it starts to thicken up and is nicely cooked through.
- Allow the mushroom mixture to cool while you prepare your cases. I used muffin trays to make my pies. Cut out a larger circle and press into the case for the base. Prick the base with a fork.
- Fill the case with mushroom mixture, then brush the edges of a smaller circle for the lid and press the wet edges down onto the base to create your lid. Cut a slit into the lid to let the steam escape and brush all over with milk to glaze. Bake at 190 C for 20 minutes.
Mix in the flour and then turn the heat off and leave it to cool. Mix in the cooled leek and mushroom mixture along with the double cream. Heat the butter in a large pan and add the kalonji seeds and garlic. Throw in all the mushrooms and combine. Leave on a low heat for five minutes, then once some moisture is released from the mushrooms, turn up the heat.
So that is going to wrap it up for this special food individual mushroom picnic pies recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
