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Recipe: Celeriac and Mushroom Pie
Why not try one of Demuth's hearty recipes of celariac and mushroom, pie? Perfect for all vegetarians yet still packed with flavour.
This is a hearty celeriac and mushroom pie, with a subtle celeriac flavour. It’s a big pie, and is great the next day too.
- 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, chestnut, 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
- Soak the dried porcini in the boiling water for 30 minutes and then strain saving the soaking water. Finely dice the porcini.
- Fry the sliced onion in sunflower oil, until the onion is soft and translucent.
- Add the diced celeriac and carrot and quickly stir-fry.
- Add the crushed garlic and all the mushrooms and cook for 5 more minutes.
- Pour in the ale and simmer for a few minutes.
- Mix the cornflour with a tablespoon of cold water and mix to a paste.
- 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.
- Add the chopped thyme and parsley and season well. Leave to cool.
- Pre-heat the oven to 220C.
- Pour the mushroom filling into a 1 litre pie dish.
- 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.
- 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.
- Decorate the pie with mushroom shapes made from the left over pastry and brush these with soya milk.
- Bake for 25-30 minutes until puffed up and golden.
- Serve with herby potato mash and seasonal vegetables.
For more recipes visit Demuth's website here.