Mushroom, shallot and pumpkin pie
A hearty vegetarian main dish that will keep in the freezer for up to two months. Full of rich and earthy flavors, this Mushroom, Shallot and Pumpkin Pie is a comforting treat. The combination of sautéed mushrooms, caramelized shallots, and tender pumpkin creates a delicious filling encased in a puff pastry crust. Perfect for any occasion, this cake is a crowd-pleaser and can be enjoyed by everyone, not just vegetarians. Simply bake, cool, and freeze in an airtight container for a convenient and delicious meal that you can enjoy whenever the mood strikes!
Ingredients
- 25g dried porcini mushrooms
- 600g shallots, halved
- 1 tbsp olive oil
- 100g butter
- 1 butternut squash, peeled, seeded and diced
- 2 cloves of garlic, finely chopped
- 2 tsp finely chopped rosemary
- 2 tsp finely chopped sage
- 250g fresh mushrooms (e.g. portobello or chestnut), sliced
- 50g flour, plus some flour for dusting
- 500 ml vegetable broth
- 500g pack of puff pastry
- 1 egg, beaten
Preparation steps
- Soak the dried mushrooms in 250 ml boiling water.
- In the meantime, sauté the shallots in the olive oil and a third of the butter for 10 minutes until soft.
- Add the pumpkin and cook for another 10 minutes until tender. Then add the garlic and herbs and cook for another 2 minutes.
- Put aside.
- In another pan, fry the fresh mushrooms in another third of butter until soft.
- Strain the porcini mushrooms, reserving the soaking liquid, then chop roughly and add to the cooked mushrooms.
- Fry for 2 minutes, then remove from the pan and set aside.
- Melt the remaining butter in the same pan, stir in the flour for 2 minutes, then gradually add the broth and mushroom soaking liquid.
- Bring to a boil while stirring and cook for 2-3 minutes until thickened.
- Combine the sauce with all the vegetables, then pour the mixture into a 2-quart rectangular cake pan and allow to cool.
- Roll out the dough on a floured surface until it is large enough to cover the cake pan.
- Cover the cake, cut off the excess dough and then wrap it tightly in plastic wrap.
- Freezes for up to 2 months.
- To bake, if the cake is frozen, thaw thoroughly in the refrigerator overnight.
- Preheat the oven to 200°C/180°C fan/gas mark 6, glaze the dough with a little egg and bake for 30-40 minutes, until golden brown and hot.
Nutritional Information
| kcal | fat | saturates | carbohydrates | Sugar | fiber | protein | Salt |
| 610 | 42g | 21g | 51g | 12g | 7g | 12g | 1.32g |
Equipment and tools
To prepare mushroom, shallot and pumpkin pies, the following equipment and tools are required:
- peeler
- Knife
- cutting board
- frying pan
- baking pan
- rolling pin
- Basting brush
- Oven
Allergen information
This Mushroom, Shallot and Pumpkin Pie recipe may contain the following allergens:
- butter
- Puff pastry (may contain wheat)
Please check specific product labels for possible cross-contamination with allergens.
Storage and leftovers
This Mushroom, Shallot, and Pumpkin Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat leftovers, place the slices in a preheated 350°F (180°C) oven for about 10-15 minutes or until heated through.
Health Benefits of Mushroom, Shallot and Pumpkin Pie
Mushroom, shallot and pumpkin pie is not only a delicious and hearty dish but also offers numerous health benefits. Packed with a variety of nutrient-dense ingredients, this cake is a great way to get essential vitamins, minerals and antioxidants into your diet. Let’s explore some of the health benefits offered by the key ingredients:
Mushrooms
Not only are mushrooms low in calories, but they also offer numerous health benefits. They are an excellent source of B vitamins, including riboflavin, niacin and pantothenic acid, which play a crucial role in energy production and support overall brain function. In addition, mushrooms are rich in fiber, which aids digestion and helps with weight control. They are also known for their antioxidant properties, which help protect the body from oxidative stress and reduce the risk of chronic diseases.
Shallots
Shallots are part of the onion family and are not only bursting with flavor but also offer numerous health benefits. They are a good source of essential minerals including potassium, iron and magnesium, which promote heart health and support proper nerve function. Shallots are also rich in antioxidants and contain compounds with anti-inflammatory properties that support overall immune function. Eating shallots can also be helpful in controlling blood sugar levels and regulating cholesterol levels.
To squeeze
Butternut squash, the star ingredient in this pie, is a nutrient-dense vegetable that offers a number of health benefits. It is an excellent source of vitamins A and C, which are essential for maintaining healthy skin, boosting immune function and supporting vision. Additionally, butternut squash is rich in fiber, which promotes digestive health and helps with weight control. It also contains beneficial plant compounds, including beta-carotene and antioxidants, which contribute to its anti-inflammatory properties.
The combination of these healthy ingredients makes Mushroom, Shallot, and Pumpkin Pie the perfect choice for anyone looking for a nutrient-dense, hearty dish. With its abundance of vitamins, minerals and antioxidants, this cake will not only satisfy your taste buds but also nourish your body.
Are you ready to try this delicious and nutritious cake with mushrooms, shallots and pumpkin? Follow the recipe instructions below to enjoy a tasty and healthy meal:
Recipe
Ingredients:
- 25g dried porcini mushrooms
- 600g shallots, halved
- 1 tbsp olive oil
- 100g butter
- 1 butternut squash, peeled, seeded and diced
- 2 cloves of garlic, finely chopped
- 2 tsp finely chopped rosemary
- 2 tsp finely chopped sage
- 250g fresh mushrooms (e.g. portobello or chestnut), sliced
- 50g flour, plus some flour for dusting
- 500 ml vegetable broth
- 500g pack of puff pastry
- 1 egg, beaten
