Name: Mushroom & courgette rice pie
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 2 shallots or 1 small onion, finely chopped; 2 garlic cloves crushed; 675g mixed mushroom (such as chestnut, oyster and shiitake), sliced; 2 large courgettes chopped; 50g risotto rice; 3 tbsp white wine; 300ml hot vegetable stock; 3 tbsp chopped fresh tarragon; 1 tbsp vegetarian parmesan -style cheese; 2 tbsp crème fraîche; 2 tbsp pesto; 25g chopped walnut; ½ quantity shortcrust pastry (see 'Goes well with' below) made with a large pinch of saffron strands; 1 tbsp milk to glaze

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Mushroom & courgette rice pie

Mushroom & courgette rice pie

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 35 mins - 40 mins

A star rating of 3.9 out of 5.7 ratingsRate

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A filling pie that will satisfy everyone's appetite - it's a pie to please

Vegetarian

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Basic shortcrust pastry

A star rating of 4.3 out of 5.181 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 shallots

or 1 small onion, finely chopped
2 garlic cloves

crushed
675g mixed mushroom

(such as chestnut, oyster and shiitake), sliced
2 large courgettes

chopped
50g risotto rice
3 tbsp white wine
300ml hot vegetable stock
3 tbsp chopped fresh tarragon
1 tbsp vegetarian parmesan

-style cheese
2 tbsp crème fraîche
2 tbsp pesto
25g chopped walnut
½ quantity shortcrust pastry

(see 'Goes well with' below) made with a large pinch of saffron strands
1 tbsp milk

to glaze

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Nutrition: per serving

kcal454
fat31g
saturates11g
carbs33g
sugars0g
fibre4g
protein11g
salt0.77g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan and cook shallots and garlic for 2-3 mins until softened. Stir in mushrooms and courgettes and cook over a high heat for 5-7 mins until golden.
step 2

Stir in the rice and cook for 2 mins, then add wine and cook for 3 mins until the liquid has evaporated. Add a ladleful of hot stock and cook, stirring constantly. Continue in this way until all the stock has been used up. Stir in the tarragon, cheese, crème fraîche, pesto and walnuts and plenty of seasoning. Cool.
step 3

Fill a 900ml/1½pt pie dish with the rice mixture. Brush the edge of the dish with water. Roll out the pastry on a lightly floured surface and use to cover the filling, trimming the edges and pressing down well to seal. Brush with milk, place on a baking sheet and bake for 20-25 mins until crisp and golden.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 3.9 out of 5.7 ratings

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