Mushroom & courgette rice pie
Source of Recipe
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List of Ingredients
2 tbsp olive oil
2 shallots or 1 small onion, finely chopped
2 garlic cloves, crushed
675g mixed mushrooms (such as chestnut, oyster and shiitake), sliced
2 large courgettes, chopped
50g risotto rice
3 tbsp white wine
300ml hot vegetable stock
3 tbsp chopped fresh tarragon
1 tbsp vegetarian parmesan-style cheese
2 tbsp cr�me fra�che
2 tbsp pesto
25g chopped walnuts
� quantity shortcrust pastry (see 'Goes well with' below) made with a large pinch of saffron strands
1 tbsp milk, to glaze Recipe
Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan and cook shallots and garlic for 2-3 mins until softened. Stir in mushrooms and courgettes and cook over a high heat for 5-7 mins until golden.
Stir in the rice and cook for 2 mins, then add wine and cook for 3 mins until the liquid has evaporated. Add a ladleful of hot stock and cook, stirring constantly. Continue in this way until all the stock has been used up. Stir in the tarragon, cheese, cr�me fra�che, pesto and walnuts and plenty of seasoning. Cool.
Fill a 900ml/1�pt pie dish with the rice mixture. Brush the edge of the dish with water. Roll out the pastry on a lightly floured surface and use to cover the filling, trimming the edges and pressing down well to seal. Brush with milk, place on a baking sheet and bake for 20-25 mins until crisp and golden.
Serves 4
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