Mushroom & Courgette Pie
Mushroom & Courgette Pie

Hello, I am Clara. Today, we’re going to make mushroom & courgette pie recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Mushroom & Courgette Pie Recipe

Mushroom & Courgette Pie is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Mushroom & Courgette Pie is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have mushroom & courgette pie using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mushroom & Courgette Pie:

  1. Get 400 g mixed mushrooms
  2. Take 400 g courgette
  3. Take 1 Red onion
  4. Make ready 2 Carrots
  5. Get 2 sticks Celery
  6. Make ready 10 sprigs Thyme
  7. Take 20 g Parsley
  8. Prepare Bay leaf x 1
  9. Get 1 tbsp Tomato purée
  10. Make ready 50 ml
  11. Make ready 250 ml veg stock
  12. Get 6 sheets Filo pastry
  13. Take Cooking oil spray

Instructions to make Mushroom & Courgette Pie:

  1. Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
  2. Heat half tablespoon olive oil in large frying pan over medium heat, add onion and cook for four minutes. Add carrots and celery and stir in for 2 minutes. Add mushrooms and cook for four minutes, adding courgettes after two minutes. Add thyme and bay leaf and stir for one minute. Add tomato purée and stir for one minute, and add and then vegetable stock, simmering for 10 minutes. Add parsley leaves and season to taste. Tip ingredients into baking dish, smooth out and rest for 5 minutes.
  3. Cple filo into loose balls and spray with cooking spray, topping the ingredients in baking dish. Bake in preheated oven at 190”C (170”C fan) for 20 minutes.
  4. Serve with broccoli and kale, topped with lemon juice. Enjoy!

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