Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin, mushrooms and shallots pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pumpkin, mushrooms and shallots pie is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Pumpkin, mushrooms and shallots pie is something that I have loved my whole life. They’re nice and they look wonderful.

Try our delicious shallot, steak and mushroom pie recipe plus other recipes from Red Online. This will make the shallots easier to peel and assist the cooking. Peel off the skin without cutting the ends of the shallots off. Lightly shave off any remaining room fibres but do not cut into the shallot at all.

To begin with this particular recipe, we have to prepare a few components. You can cook pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pumpkin, mushrooms and shallots pie:

1. Prepare 700 grams cubed pumpkin or butternut squash
2. Take 400 grams shallots peeled and halved
3. Make ready 250 grams fresh sliced mushrooms
4. Make ready 25 grams dried porcini mushrooms
5. Get 1 pack ready rolled puff pastry 320 grams
6. Make ready olive oil to sautee vegetables
7. Get 100 grams butter
8. Prepare 50 grams flour
9. Get 250 mls boiling water to soak dried mushrooms
10. Take rosemary, salt and pepper to season
11. Prepare 1 egg lightly beaten

Add the chestnuts, red wine and vegetable stock. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Home • Mains • Vegan Mushroom and Pumpkin Shepherd's Pie.

Instructions to make Pumpkin, mushrooms and shallots pie:

1. Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened
2. When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft
3. Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve
4. On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid.
5. Add mushrooms to rest of vegetables and reserve.
6. Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce
7. Add vegetables to a pie dish and add sauce. Let mix cool.
8. When cold enough cover with pastry and pierce with fork. Glaze with beaten egg
9. Cook on a 180 C oven for about 40 minutes

Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Home • Mains • Vegan Mushroom and Pumpkin Shepherd's Pie. This vegan lentil shepherd's pie is a modern, plant based version of the classic - a rich mushroom and lentil base, topped with creamy mashed potato and pumpkin. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Mushrooms + Shallots + Green Beans make a lovely and delicious side dish: Green Beans with Mushrooms and Shallots.

Eat These 14 Superfoods to Go Green for Better Health

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