French · Dinner
Mushroom and Herb Pastry Pie
Individually baked puff pastry pie filled with sautéed cremini and wild mushrooms, shallots, garlic, fresh thyme and dried tarragon bound in a white wine and cashew cream sauce, finished with a golden plant milk egg wash crust, and served warm with a dressed green salad.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
13.8gProtein
41.6gFat
45.2gCarbs
5.1gSugar
6.9gFiber
410mgSodium
0mgChol
11.2gSat Fat
870mgPotassium
110mgCalcium
4.1mgIron
0mcgVitamin B12
6.5mgVitamin C
vegan
vegetarian
high-fiber
herb-salt
hidden-gems
vegan
Instructions
1
Prep
Slice the cremini and wild mushrooms, chop the shallot and garlic, then blend the soaked cashews with almond milk until smooth.
2
Sweat
Heat olive oil in a skillet over medium heat and sweat the shallot for 2 minutes until soft and translucent.
3
Saute
Add mushrooms and garlic to the skillet; cook over medium-high heat for 7 minutes, stirring occasionally, until mushrooms release and evaporate their liquid and edges turn golden brown.
4
Build
Cut puff pastry into a base and lid, spoon cooled mushroom filling onto base, top with lid, crimp edges firmly to seal, brush with plant milk, and bake at 400F (200C) for 25 minutes until puffed and deep golden brown.
5
Plate
Toss arugula with lemon juice and salt, and serve alongside the warm pastry pie.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g cremini mushroom
- 56g56g dried wild mushroom (such as porcini)
- 22 small shallot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 1 tsp1 tsp dried tarragon
- 4 tbsp60ml dry white wine
- 1/2 cup120ml unsweetened almond milk
- 4 tbsp40g raw cashews, soaked and blended smooth
- 2 tbsp30ml olive oil
- 170g170g store-bought vegan puff pastry, thawed
- 2 tsp2 tsp nutritional yeast
- 2 tbsp30ml plant milk, for brushing the crust
- salt, to taste
- black pepper, to taste
- 22 small handful arugula, for serving
- 1 tsp1 tsp lemon juice, for the salad
