It’s the perfect season for wild mushrooms and my recipe for wild mushroom pie with leeks and walnuts won’t disappoint. There are fresh wild mushrooms for sale in every farmer’s market in Ireland at the moment so you won’t have any trouble finding the ingredients for this dish. Dried wild mushrooms can also work well with this recipe when cooked with fresh mushrooms.
To make the wild mushroom pie, the mushrooms are sautéed with the leeks and garlic in a mixture of olive oil and butter. The advantage of using dried mushrooms is, when soaked in hot water, the mushrooms make a delicious stock which can be used instead of vegetable stock. I often make my own mushroom stock to use in soups or I pulse dried mushrooms to make them into powder to add extra flavour to sauces. Adding a touch of sweet sherry brings the wild mushroom pie to a new level as the sweetness of the sherry complements the earthiness of the mushrooms.
The walnuts add a delicious nutty flavour as well as texture to the pie. I also love thyme with mushrooms as it has a piney, mild citrusy flavour which harmonises well with the earthy, nutty flavours of wild mushrooms. The shortcrust pastry is very easy to make and once baked is flaky, buttery and melt-in-the mouth. I add dried herbs to the pastry as it adds a rustic flavour to the wild mushroom pie. I leave the pie open as I find there is enough pastry and I don’t like the pastry being the main flavour of the pie. The mushrooms should be the star of the show!
Once baked, sprinkle the pie with extra chopped parsley and serve with a green salad. Warning: one slice is never enough. You could say it’s as nice as pie!
Wild Mushroom Leek and Walnut Pie
- 200g plain spelt flour
- 80g wholemeal spelt flour
- 2 tablespoons dried mixed herbs
- ¼ teaspoon salt
- pinch of pepper
- 150g cold butter (vegan butter for vegan recipe)
- 1 egg yolk (omit for vegans and add extra water)
- 2 tablespoons ice cold water
Wild Mushroom Filling
- 2 medium sized leeks
- 2 cloves garlic
- 350g fresh wild mushrooms or 150g dried wild mushrooms
- 100g button mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter/vegan butter
- 1 teaspoon white or red miso paste
- 50ml vegetable stock, or mushroom stock
- 50ml sweet sherry
- 1 handful fresh chopped parsley
- 1 handful fresh chopped thyme
- 80g chopped walnuts
- Preheat the oven to 170℃/340℉.
- To make the pastry, place the flour, dried herbs and seasoning in a bowl or food processor. Mix well.
- Dice the cold butter and rub or mix until it resembles fine breadcrumbs.
- Add the egg yolk and mix to combine. Pour in the cold water and mix until the mixture comes together as a dough and add more water if required.
- Knead for one minute on a floured board, wrap in baking parchment and leave in the fridge for 30 minutes.
- To make the filling, chop the leeks lengthways and dice into small pieces.
- Place the leeks in a large saucepan with the butter and olive oil and sweat covered on a low heat for 5 minutes. Add the chopped garlic for a further 2 minutes. Turn off the heat.
- If using dried wild mushrooms soak for one hour in hot water. Drain and reserve the juice as stock. Chop with the fresh button mushrooms.
- If using fresh wild mushrooms, chop the mushrooms and add to the leek mixture in the pan. Cover and cook on a low heat for 5 minutes stirring regularly. Add the dried mushroom stock if using along with the miso paste or vegetable stock. Add the thyme and half the chopped parsley.
- Pour the sherry into the mushroom mixture and simmer for 10 minutes on a low heat. Add the chopped walnuts. Leave to cool slightly.
- Roll out the dough into a large circle and place on a large baking sheet lined with baking parchment.
- Place the mushroom filling in the centre and leave 2 inches gap at the edge of the pastry.
- Turn the pastry over the mushroom filling then pinch the edges until it comes together.
- Brush with egg wash and place in the oven for 30 minutes until golden brown.
- Sprinkle with chopped parsley and serve while warm. Bon appetit!
If you like this then you will love my recipe for Mediterranean tart with a sweet potato crust.