Pumpkin, mushrooms and shallots pie
Pumpkin, mushrooms and shallots pie

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin, mushrooms and shallots pie. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin, mushrooms and shallots pie is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin, mushrooms and shallots pie is something which I’ve loved my entire life. They are fine and they look wonderful.

Stuffed pumpkins make a great vegetarian main dish for the holidays! These Baked Pumpkins with Spinach, Mushrooms, and Cheese can be started in Since the original filling was heavy on bacon and short on veggies, I fixed that by adding sautéed mushrooms and Earthbound Farm Baby Spinach. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!

To begin with this particular recipe, we must prepare a few components. You can have pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you can achieve that.

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

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. Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss. My Mushroom And Pumpkin Risotto is easy and delicious one pan dinner recipe with flavors of fall.

Instructions to make Pumpkin, mushrooms and shallots pie:
  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

Everyone in my family are big risotto fans. Wipe the pan and put it back on a heat. A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. Balsamic vinegar and mushrooms are a flavor-packed power couple.

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