Mushroom, potato and red wine (a vege special)

This week I thought I'd give a little treat to my vegetarian friends out there. This actually started out as part of a twice-cooked duck recipe, but with the mushrooms cooked separately, then I forgot to reintegrate the 'shrooms with the duck, and decided to pie them up (as we say in the biz). Here's the result.

The pastry is once again this recipe.

For the filling:

Heat the oven to 180 degrees (celcius).

In a saucepan saute a chopped onion and a celery stick or two in some butter, until both are getting soft. Add about 10-15 little brown mushrooms, chopped into quarters. add some herbs - thyme and rosemary worked well for me. Cook for a few minutes, then pour in half a cup of red wine, and about the same of vegetable stock. Let it cook until it's reduced by about half.

In the meantime, boil a couple of diced large potatoes, or a handful of halved small potatoes, until just soft (bonus tip: cook your potatoes in stock for bonus flavour).

Stir a half teaspoon of mustard into the mushroom mix (Dijon is good, or a nice wholegrain). Season with salt and pepper, add the potatoes and mix together.

Roll out your pastry and line your pie tin(s). This is a bit of a runny pie, so you might want to make the crusts a bit thicker than usual. Add the filling, put a pastry lid on and pierce the lid with a knife a few times (to let steam out as the filling cooks).

Put it in the oven for about 20-30 minutes, until the crust is looking cooked.

Enjoy.

Next week, we'll go southern with a pulled pork pie.