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Thursday, 22 October 2020

Mushroom and parsnip rösti pie : Vegetarian dish

How about this, a nice warming vegetarian mushroom pie, perfect for cooler Spring or Autumn days, depending on which part of the world hemisphere you live!

Ingredients
Serves Six
olive oil
750g/1lb 10oz mixed mushrooms (preferably Portobello, chestnut and wild mushrooms), roughly chopped into chunks
3 garlic cloves, sliced
small bunch thyme, leaves picked
2 red onions, sliced
2 carrots, finely chopped
250g/9oz swede, finely chopped
200ml/7fl oz white wine or vegetable stock
1 tbsp vegetarian Worcestershire sauce
1 tbsp Dijon mustard
2 tbsp wholegrain mustard
small bunch fresh flatleaf parsley, roughly chopped
2-4 tbsp crème fraîche (optional)
3 small parsnips, grated
sea salt and freshly ground black pepper

Method
1. Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches.
2. Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown.
3. Preheat the oven to 200C/180C Fan/Gas 6.
4. Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed.
5. Season the parsnips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp.
6. Serve with some greens.

Recipe Tips
If you don't have an ovenproof frying pan, use a regular pan and transfer the mushroom mixture to a wide oven dish before topping with the parsnip.

Frying the mushrooms separately makes sure they stay crisp, woody and golden as the pie cooks.

The parsnip topping is a little lighter, with more crunch and texture than a traditional mash topping, but you could top it off with a 50/50 parsnip/potato and olive oil mash – a really filling dinner that will serve nearer eight. You can make this without the crème fraiche – you’ll need to simmer for a couple of minutes extra to thicken.
From an original idea here

Parsley, shouldn't be overlooked
read more here

We bring a variety of articles and recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

25 comments:

Martha said...

This sounds delicious!

sandy said...

the ingredients sound amazing - i have to show this to my "guy".

Christine said...

This looks and sounds so delcious!

Elephant's Child said...

Yum. And I love the technical term 'a good glug' of oil. That one is very familiar to me, and is how my mother described her cooking process.

My name is Erika. said...

I had my first parsnip a few weeks back. Yummy. I bet this is good!

DVArtist said...

Ohhh fantastic! I was looking for a mushroom recipe. Thanks.

William Kendall said...

That sounds like something I'd enjoy.

Hootin' Anni said...

I love parsnips!

Tom said...

...I've never eaten parsnips!

happyone said...

Looks like another good one!!

Rose said...

I wish I could taste this...just cannot imagine it, but it sounds interesting.

Evi Erlinda said...

Rutabaga looks great in this recipe!
Yum!

Victor S E Moubarak said...

A tasty vegetarian meal. I like mushrooms. Thanx Jan.

God bless.

Laurie said...

👍👍👍❤️

Yvonne said...

This sounds really good, and I'm always looking for recipes with parsnips. Thank you for stopping by my blog and leaving a lovely comment.

Bob Bushell said...

Really nice, you come on with receipt. Thanks Jan.

Jo said...

That looks right up my street but Mick likes neither mushrooms nor parsnips so it would be one I'd have to make for myself. He's such a fussy eater.

Francisco Manuel Carrajola Oliveira said...

Hummm deve de ser delicioso.
Um abraço e continuação de uma boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

nassah said...

Very delicious

eileeninmd said...

Hello,

Another great recipe, looks delicious!
Enjoy your day, have a great weekend!

Phil Slade said...

A very unusual pie recipe but I can't see it overtaking meat and potato up here in Lancashire. Sounds more like a pie for Londoners.Sorry Jan.

Ygraine said...

WOW...this will be one of my new favourite meals. I'm absolutely addicted to parsnips, and I like mushrooms too!
Thank you so much for making my meal times so interesting.😊😊

Have a great weekend!

Hugs xxx

Crafty Green Poet said...

that looks delicious!

Martha said...

This looks really delicious!

Debbie said...

every dish deserves parsley, the ingredients in this dish sound wonderful!!!