Serves 4
4 portobello mushrooms
¼ cup red wine
Olive oil
2 tsp fresh thyme
1 tsp brown sugar
Salt and freshly ground black pepper
1 packet of puff pastry, rolled
½ a leek, sliced
1 small onion, diced
1 stick of celery, diced
1 Tbs plain flour
½ cup vegetable stock
4 slices of gruyere
1 egg
1 Tbs milk
1 Preheat the oven to 200C. Lay the mushrooms in a baking dish and pour over the wine with 1 tablespoon of olive oil. Sprinkle over the thyme, sugar and seasoning then cook for 20 minutes. Line greased pie tins with pastry.
2 Heat a pan and add another tablespoon of olive oil. Add the leek, onion and celery, stir and let cook for at least 5 minutes or until softened and golden.
3 Add the flour to the pan and let cook, stirring for 1 minute before adding the stock. When the filling starts to thicken remove from the heat, season and let cool.
4 Spoon the filling into the pie tins, top with sliced mushroom and cheese. Top with pastry and brush with the whisked egg and milk (egg wash). Make cuts in the pastry and grind over a little pepper before baking for 25 minutes or until golden. Rest in the tins for 5 minutes before removing to a cooling rack.
<i>Amanda Laird:</i> Leek, mushroom and gruyere
Leek, mushroom and gruyere. Photo / Babiche Martens
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