I had so many mushrooms after mum and I both bought mushrooms last week. Marco’s not a big fan of mushrooms, but at least he’s eating them now. One thing that he did like was Fry’s Country Mushroom Pies, that I made a few months back (A little bit British). So I tried to make my own mushroom pies. Instead of making a pastry base I just put them in ramekins. They were really delicious and so creamy. If you aren’t vegan but just want to avoid dairy I promise you won’t be disappointed if you make your own cashew cream. Its so easy and guilt free.
I didn’t make use pot pies, I made a couple of pasties with the mixture so they would be easier to eat for lunches. On the side I just made some simple roasted potato, sweet potato, carrots, with garlic and thyme and steamed green beans.
Creamy Mushroom Pot Pies (vegan, gluten free option, soy free)
1/2 cup cashews
1 large leek, sliced
2 garlic cloves, diced
500g mushrooms, roughly chopped
1 cup vegan beef/chicken/vegetable stock
1 tablespoon corn flour
sea salt & black pepper to taste
1.5 puff pastry sheets (use gluten free puff pastry if you prefer)
2. Boil the cashews for 10 mins. Then strain the cashews and rinse in cold water. Place them in the blender/processor. First grind till the cashews break up as much as they can. Then slowly add the water and process until it becomes a smooth cream. Leave to the side.
4. Add a bit more oil and then cook the mushrooms in two batches until they are soft and some of the juices have released. Place the mushrooms in the pot with the leeks.
6. Fill ramekins with the creamy mushroom mixture.
7. Brush some oil around the top of the ramekin, then place circle cut outs of pastry on top of the ramekins. Brush pastry with oil and bake for 20-25 mins.
*If you don’t have ramekins you can just use more pastry and make pasties.