Recipe: Yummy Pumpkin, mushrooms and shallots pie

Pumpkin, mushrooms and shallots pie. Try our delicious shallot, steak and mushroom pie recipe plus other recipes from Red Online. This will make the shallots easier to peel and assist the cooking. Peel off the skin without cutting the ends of the shallots off.

Vegan comfort food at its best. Add the chestnuts, red wine and vegetable stock. Spoon the mixture into a pie dish. You can have Pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pumpkin, mushrooms and shallots pie

1. It's 700 grams of cubed pumpkin or butternut squash.
2. It's 400 grams of shallots peeled and halved.
3. You need 250 grams of fresh sliced mushrooms.
4. You need 25 grams of dried porcini mushrooms.
5. You need 1 pack of ready rolled puff pastry 320 grams.
6. Prepare of olive oil to sautee vegetables.
7. You need 100 grams of butter.
8. You need 50 grams of flour.
9. You need 250 mls of boiling water to soak dried mushrooms.
10. Prepare of rosemary, salt and pepper to season.
11. It's 1 of egg lightly beaten.

Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish. Heat butt in a pan and cook mushrooms until liquid evaporates. Season with salt, pepper and parsley.

Pumpkin, mushrooms and shallots pie step by step

1. Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened.
2. When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft.
3. Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve.
4. On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid..
5. Add mushrooms to rest of vegetables and reserve..
6. Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce.
7. Add vegetables to a pie dish and add sauce. Let mix cool..
8. When cold enough cover with pastry and pierce with fork. Glaze with beaten egg.
9. Cook on a 180 C oven for about 40 minutes.

Remove pie from the oven and top with some of the mushrooms. Though pumpkin pie is a perennially popular fall dessert, it's not the only way to make good use of this colorful fruit. A whole different kind of pumpkin pie, these hand-held treats are a cross between cake and cookies. A sweet and tangy cream-cheese filling is the perfect complement to the spice-rich. The addition of mushrooms and shallots will make you fall in love!