Dinner | Pie | Vegan

Vegan Mushroom, Miso & Caramelized Shallot Pie

Pie, the epitome of comfort and love. Be it sweet or savory, nothing can steal a heart than presenting a home baked pie, replete with steamy windowpanes and the smell of warm pastry gilding in the oven. This vegan offering will charm any guest, omnivores, and vegetarians alike. There is something so moreish about the meaty umami of wild mushrooms, cloaked in a savory cream, kissed with the natural sweetness of shallot. Making the filling the day before ensures it can be cold when you fill your pie, no soggy bottoms here!

December 30, 2024

By Gourmet Glow

Ingredients

Filling

3 tbsp Olive Oil
1 tbsp Sesame Oil
8 Shallots peeled and finely sliced.
1/4 tsp Sea Salt
1 tbsp Rice Vinegar
1 tbsp Brown Sugar
1 tbsp Shiro Miso
6-7 cups mixed mushrooms, sliced or torn.
2 cloves garlic, minced.
1 Can Coconut Milk refrigerated overnight.
1 tbsp Tarragon, finely chopped.
Cracked Black Pepper to season.

Pastry

500g Vegan Puff Pastry (a little over 1 lb)
1 tbsp aquafaba or dairy free milk to glaze

Directions

Begin the day before with the filling so it can cool overnight. Heat 2tbsp olive oil over a medium heat in a large sauté pan. Add the shallots and sea salt and reduce the heat. Add a lid and cook for 20-30 minutes or until soft, sweet, and translucent.

Add the rice vinegar and sugar and continue to cook, with the lid removed for a further 10-20 minutes, or until the shallots are darkened sticky and sweet. Set aside.

Wipe out the pan and add the remaining olive oil and sesame oil. Heat over a medium high heat and add the mushrooms. Cook for 8-10 minutes or until all the moisture has evaporated and they are soft. Add the garlic and cook 1 minute more.