Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mushroom & courgette pie. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mushroom & Courgette Pie is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Mushroom & Courgette Pie is something that I’ve loved my whole life.
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (), a cap (), and gills (lamellae, sing. In most cases, if you drink plenty of water, you'll recover just fine at home.
To get started with this recipe, we have to prepare a few ingredients. You can have mushroom & courgette pie using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom & Courgette Pie:
- Make ready 400 g mixed mushrooms
- Get 400 g courgette
- Make ready 1 Red onion
- Get 2 Carrots
- Get 2 sticks Celery
- Get 10 sprigs Thyme
- Prepare 20 g Parsley
- Prepare Bay leaf x 1
- Get 1 tbsp Tomato purée
- Take 50 ml red wine
- Make ready 250 ml veg stock
- Prepare 6 sheets Filo pastry
- Get Cooking oil spray
The oyster mushroom (Pleurotus ostreatus) is a delicious edible mushroom that resembles an oyster in shape and is commonly sought after by mushroom hunters. Mushroom varieties noted are suggestions–substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety. Andrew Weil, MD, is a huge fan of mushrooms.
Instructions to make Mushroom & Courgette Pie:
- Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
- Heat half tablespoon olive oil in large frying pan over medium heat, add onion and cook for four minutes. Add carrots and celery and stir in for 2 minutes. Add mushrooms and cook for four minutes, adding courgettes after two minutes. Add thyme and bay leaf and stir for one minute. Add tomato purée and stir for one minute, and add wine and then vegetable stock, simmering for 10 minutes. Add parsley leaves and season to taste. Tip ingredients into baking dish, smooth out and rest for 5 minutes.
- Crumple filo into loose balls and spray with cooking spray, topping the ingredients in baking dish. Bake in preheated oven at 190”C (170”C fan) for 20 minutes.
- Serve with broccoli and kale, topped with lemon juice. Enjoy!
A longtime mushroom hunter, he seeks them out because of their taste and health benefits. And Weil, founder and director of the Arizona Center for. Mushroom cultivation has a long history, with over twenty species commercially cultivated. A fraction of the many fungi consumed by humans are currently cultivated and sold commercially. Alternate Names: Hen of the Wood, sheepshead mushroom, ram's head, kumotake, dancing mushroom Characteristics: From afar, this mushroom can look like a head of cabbage.
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