{"id":7831,"date":"2021-06-13T11:56:00","date_gmt":"2021-06-12T23:56:00","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/portobello-mushroom-pie\/"},"modified":"2023-08-07T14:30:15","modified_gmt":"2023-08-07T02:30:15","slug":"portobello-mushroom-pie","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/06\/13\/portobello-mushroom-pie\/","title":{"rendered":"Mike McRoberts’ Plant-Based Portobello Mushroom Pie with Hearty Winter Greens"},"content":{"rendered":"\n

Local legend, and recent vegan, Mike McRoberts<\/a> helped create this creamy reimagining of the classic Kiwi steak pie. A glimpse into the future of Kiwi food, this mushroom pie is packed with richness and textures to please everyone. You won’t be able to look at any pie the same way again after you’ve devoured this one. <\/strong><\/p>\n\n\n

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Mike McRoberts’ Plant-Based Portobello Mushroom Pie with Hearty Winter Greens<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Leek<\/h4>
  • 1<\/span> leek<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> tsp<\/span> thyme<\/span> finely chopped<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>

    Mushrooms<\/h4>
    • 400<\/span> g<\/span> portobello mushrooms<\/span> thinly sliced<\/span><\/li>
    • 2<\/span> cans<\/span> brown lentils<\/span> drained & rinsed<\/span><\/li>
    • 1<\/span> drizzle<\/span> oil<\/span><\/li>
    • Porcini mix<\/span> (1 Tbsp nutritional yeast, \u00bd tsp porcini powder)<\/span><\/li>
    • 2<\/span> Tbsp<\/span> plain flour<\/span><\/li>
    • 1\u00bd<\/span> cups<\/span> water<\/span><\/li>
    • 245<\/span> ml<\/span> cashew cream<\/span><\/li>
    • 375<\/span> g<\/span> vegan flaky puff pastry<\/span><\/li>
    • 1<\/span> Tbsp<\/span> plant-based milk<\/span><\/li><\/ul><\/div>

      Greens<\/h4>
      • 1<\/span> broccoli<\/span> cut into florets & stalk diced<\/span><\/li>
      • 1\u00bd<\/span> cups<\/span> edamame beans<\/span><\/li>
      • 50<\/span> g<\/span> baby spinach<\/span><\/li>
      • 25<\/span> g<\/span> chopped walnuts<\/span><\/li>
      • 1<\/span> drizzle<\/span> balsamic vinegar<\/span><\/li>
      • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake). Bring a large pot of salted water to boil. Set aside a large baking dish.<\/span><\/div><\/li>
        • Prep leek, thyme, mushrooms and lentil. Reserve one sprig of thyme to garnish the pie.<\/span><\/div><\/li>
        • Heat oil in a large fry-pan on medium-high heat. Cook leek, first measure of thyme and salt for 4-5 minutes, until soft. Set aside and reserve pan. <\/span><\/div><\/li>
        • Return pan to high heat with oil and cook mushrooms for 5-6 minutes, until tender. Add porcini mix and flour and cook for a further minute, or until fragrant. Add water measure, cashew cream and cooked leek back to pan. Bring to the boil and simmer on low-medium heat for 5 minutes until thickened. Remove from heat, stir through lentils and season to taste. Transfer filling to baking dish, smoothing out to ensure the filling is evenly distributed in the baking dish. <\/span><\/div><\/li>
        • Carefully un-roll pastry and lay over baking dish. Push down edges and carefully trim off any excess pastry. Brush with plant-based milk. Top with sprig of thyme. <\/span><\/div><\/li>
        • Bake pie for 12-15 minutes, until golden brown. <\/span><\/div><\/li>
        • Prep broccoli. Add broccoli and edamame to pot of boiling water. Cook for 3 minutes until tender, drain well. Toss in large bowl with spinach, walnuts, balsamic vinegar and olive oil. Season to taste with salt and pepper.<\/span><\/div><\/li>
        • Serve pie with greens. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n \n \n
          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

          Local legend, and recent vegan, Mike McRoberts helped create this creamy reimagining of the classic Kiwi steak pie. A glimpse into the future of Kiwi food, this mushroom pie is packed with richness and textures to please everyone. You won’t be able to look at any pie the same way again after you’ve devoured this […]<\/p>\n","protected":false},"author":18,"featured_media":14473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2375,2374,2380],"tags":[1891,1879,1818,1892,1794],"class_list":["post-7831","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-myfoodbag","category-recipes","category-veggie-plant-based","tag-hearty","tag-local","tag-mushrooms","tag-pie","tag-plant-based","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=7831"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7831\/revisions"}],"predecessor-version":[{"id":15893,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7831\/revisions\/15893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/14473"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=7831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=7831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=7831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}