Friday, 24 October 2014


“If only one could tell true love from false love as one can tell mushrooms from toadstools.” - Katherine Mansfield

For Food Friday today, a vegetarian dish perfect for my Northern Hemisphere readers who are in the midst of Autumn with lots of mushrooms available!

Vegetarian Mushroom Pies
50 mL olive oil
180 g Swiss brown mushrooms, chopped
180 g field mushrooms, chopped
2 shallots, peeled and finely chopped
30 mL sherry
1 tsp dry mustard powder
1 tsp Dijon mustard
100 mL cream
6 tbsp fresh chopped parsley
1 tbsp fresh chopped thyme
1 x 500g packet puff pastry
1 egg, beaten, to glaze (if desired)

Heat the oil in a large frying pan and cook the prepared mushrooms and shallots, stirring over a high heat for 5 minutes until golden and cooked through. Add the sherry and dry mustard and cook again for 1 minute.
Remove from the heat and stir in the cream, Dijon mustard, parsley and thyme and season well with freshly ground black pepper. Set aside to cool. Preheat the oven to 200°C.
Roll out the pastry on a lightly floured surface and cut 4 circles, large enough to line a 4 hole pie tin. Fill each with the mushroom mixture, then cut a further 4 circles for the lids, lightly brushing the rims with a little water to enable them to stick. Make a slit in the top of each lid using a sharp knife, then rough up the edges of the pies using a sharp knife – this makes sure the base and the lids stay together throughout cooking.
Use the egg to glaze the pies (if desired), and bake in the preheated oven for 20 to 25 minutes, until golden and well risen.

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  1. Mmmmm, yummo. Another vegie treat from me. Easy peasy.