Forget about chopping your mushrooms. Cooking them whole is a great way to preserve their tender texture and earthy flavor, which we combine with sweet dates in this seriously comforting pie. If you want to avoid red wine, you can switch it for 1 tablespoon of balsamic vinegar (add it after cooking the flour).
Ingredients
- olive oil
- 2 onions peeled + sliced into wedges
- 500 g chestnut mushrooms 4 garlic cloves peeled + finely chopped
- 1 sprig of fresh rosemary leaves picked + chopped
- 3 bay leaves
- 125 ml vegan red wine
- 2 tbsp plain flour you can also use gluten-free flour
- 250 g carrots sliced into 1cm rings
- 250 ml vegetable stock
- 2 dates pitted + chopped salt + pepper
- 4 large potatoes
Instructions
- Pour a generous glug of olive oil into a large casserole pot or large saucepan on a medium heat.
- Add the onion wedges and fry for 4 minutes, then add the whole mushrooms and fry for 10 minutes.
- Preheat the oven to 180°C fan/200°C/gas 6.
- Add the garlic, rosemary and bay leaves to the pot and fry for 1 minute. Then pour in the wine and simmer for 4 minutes.
- Stir in the flour and cook for 30 seconds. Add the carrots, stock and dates, along with pinches of salt and pepper, and simmer for 2 minutes.
- Transfer the mushroom filling to a pie dish.
- Slice the potatoes into ½ cm thick slices and lay them on top of the filling, overlapping the slices as you go.
- Finish with a drizzle of olive oil and sprinkle with more salt and pepper.
- Roast for 40 minutes, or until the potatoes are tender and golden brown.