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Mushroom, Ale and Celeriac Pie

Our vegan mushroom, ale, and celeriac pie makes a fantastic vegetarian centrepiece for  ThanksgivingChristmas, or any festive occasion. It's perfect for feeding a crowd and tastes even better the next day (not that you'll have any leftovers). This recipe is vegan when made with vegan puff pastry. We prefer to buy blocks of puff pastry which is better value than the ready rolled pastry and can be rolled out to fit a large pie dish. Should have leftovers, be sure to reheat in a hot oven, never in a microwave, which will turn the pie soggy and tough!

  vegan mushroom ale and celeriac pie 

Mushroom, Ale and Celeriac Pie

Prep Time: 15 minutes

Cook Time: 1 hour

Serves: 4/6

Dietary: Vegan

Ingredients:

  • 10g dried porcini mushrooms
  • 300ml boiling water
  • 3 tbsp sunflower oil
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 250g celeriac, diced
  • 1 large carrot, sliced
  • 150g chestnut mushrooms, sliced
  • 150g mixed mushrooms (shitake, chanterelles, oyster), sliced
  • 200ml vegan ale
  • 1x 400g tin tomatoes
  • 2 tsp coarse grain mustard
  • 1 tsp Marmite
  • ½ tsp cornflour
  • 2 bay leaves
  • 2 tsp fresh chopped thyme
  • 2 tbsp fresh chopped parsley
  • salt and freshly ground black pepper
  • 500g puff pastry 

Method

  1. Soak the dried porcini in the boiling water for 30 minutes and then strain saving the soaking water. Finely dice the porcini.
  2. Fry the sliced onion in sunflower oil, until the onion is soft and translucent.
  3. Add the diced celeriac and carrot and quickly stir-fry.
  4. Add the crushed garlic and all the mushrooms and cook for 5 more minutes.
  5. Pour in the ale and simmer for a few minutes.
  6. Mix the cornflour with a tablespoon of cold water and mix to a paste.
  7. Add the tinned tomatoes, porcini water, chopped porcini, coarse grain mustard, marmite, cornflour paste and bay leaves, and simmer gently for 30 minutes, until the sauce in thick and rich.
  8. Add the chopped thyme and parsley and season well. Leave to cool.
  9. Pre-heat the oven to 220C/200F.
  10. Pour the mushroom filling into a 1 litre pie dish.
  11. Roll the puff pastry out to 4 mm thickness large enough to cover your pie dish with some to spare. If your pie dish has a flat edge cut a ring of pastry, to the thickness of the flat edge and stick on with a brush of water.
  12. Carefully lift the pastry and place over the pie dish and press down the edges to form a good seal and trim off any excess with a sharp knife. Reserve the trimmings to decorate the pie. Knock up and flute the edges of the pie and cut a small cross in the middle to let out the steam. Brush the top with soya milk.
  13. Decorate the pie with mushroom shapes made from the left over pastry and brush these with soya milk.
  14. Bake for 25-30 minutes until puffed up and golden.
  15. Serve with herby potato mash and seasonal vegetables.

Vegetarian vegan mushroom ale and celeriac pie  

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Delicious photography by Rob Wicks

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