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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.

Serves: 4/6

Dietary: Vegan
  • 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 
  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.
  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.

For more recipes visit Demuth's website here.

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