Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, mushroom & courgette pie. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Mushroom & Courgette Pie is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mushroom & Courgette Pie is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mushroom & courgette pie using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom & Courgette Pie:
- Prepare 400 g mixed mushrooms
- Take 400 g courgette
- Make ready 1 Red onion
- Prepare 2 Carrots
- Get 2 sticks Celery
- Make ready 10 sprigs Thyme
- Prepare 20 g Parsley
- Prepare Bay leaf x 1
- Get 1 tbsp Tomato purée
- Take 50 ml red wine
- Get 250 ml veg stock
- Get 6 sheets Filo pastry
- Make ready Cooking oil spray
Free for commercial use No attribution required High quality images. From Middle English musheron, musseron, from Anglo-Norman musherum, moscheron, from Old French moisseron, of obscure origin: probably derived from Old French mosse, moise ("moss"), as the use first applied to a type of fungus which grows in moss, from Frankish *mosa ("moss". Mushroom recipes, inspiration and preparation tips for every season and occasion. Take a closer look at the nutrients found in mushrooms!
Steps to make Mushroom & Courgette Pie:
- Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
- Heat half tablespoon olive oil in large frying pan over medium heat, add onion and cook for four minutes. Add carrots and celery and stir in for 2 minutes. Add mushrooms and cook for four minutes, adding courgettes after two minutes. Add thyme and bay leaf and stir for one minute. Add tomato purée and stir for one minute, and add wine and then vegetable stock, simmering for 10 minutes. Add parsley leaves and season to taste. Tip ingredients into baking dish, smooth out and rest for 5 minutes.
- Crumple filo into loose balls and spray with cooking spray, topping the ingredients in baking dish. Bake in preheated oven at 190”C (170”C fan) for 20 minutes.
- Serve with broccoli and kale, topped with lemon juice. Enjoy!
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