20g butter
½ an onion finely sliced
thinly sliced fennel bulb equal in amount to the onion
1 garlic clove, finely chopped
½ cup dried oyster mushrooms
1 cup hot water
1 tsp finely chopped thyme
500g mushrooms, roughly chopped
1 tbsp flour
125g cream cheese (or sour cream, mascarpone or Philadelphia cooking cream)
sheet of flaky pastry

Pour boiling water over the dried mushrooms and set aside. Melt the butter in a pan then add the onion, fennel and garlic. Cook for 3-4 minutes without browning then add the chopped mushrooms and thyme. Cook for 5 minutes and then add a slosh of wine (red or white). Continue to cook for another 5 minutes. Add the flour and stir through, cook for another minute before adding the soaked mushrooms and water. Add the cream at this point too and simmer until thickened. Season well with salt and pepper.

Pour into a pie dish and top with a layer of flaky pastry. Crimp and seal the edges. Glaze with a beaten egg and finally poke in a few air holes before baking in a medium-hot oven until golden brown (approximately 200°C for 20 minutes)

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