Swiss brown mushroom pie with tarragon cream

Pie filling

15 g	Butter
½	Onions, white, diced
1 clove	Garlic, crushed
250 g	Swiss brown mushrooms (Main)
1 tsp	Chopped tarragon, fresh or dried
15 g	Flour
200 ml	Vegetable stock
50 ml	Cream

Pie crust

220 g	Short pastry, savoury
220 g	Puff pastry
1	Beaten egg, to glaze

Directions

1. Melt butter in a heavy frying pan, add onion and garlic, cook until softened.
2. Add mushrooms and tarragon and cook until juicy.
3. Add flour and cook for 1-2 minutes, add vegetable stock and simmer for 12 minutes until thick and creamy.
4. Take off heat, add cream and season. Cool.
5. Cut out circles of savoury pastry to fit and go up sides of muffin tins or pie dish.
6. Spoon in cold mix to ⅔ fill the pastry mould.
7. Cut out puff pastry to cover filling, fit over mix.
8. Brush with beaten egg and bake at 175C for 20 minutes or until golden and base is cooked.

More recipes from Meadows Mushrooms

• Portobello mushroom burger, smoked havarti, pickled slaw and chipotle mayonnaise
• Creamed white button mushroom soup with truffle foam and bacon twist