Mushroom Pie

{
  "serving": "1 serving"
}

{
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{
  "id": "mushroom-pie",
  "emoji": "🥐",
  "status": "✍️ Tried Once",
  "name": "Mushroom Pie",
  "lastEditedTime": "2024-10-15T14:16:53.480Z",
  "dataFilePath": "./data/eats/mushroom-pie.json",
  "slug": "mushroom-pie",
  "summary": "A hearty, plant-based pie, that might bring back memories of holiday meat pies.",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/mushroom-pie.md",
  "ingredients": [
    "1 yellow onion\n",
    "3 cloves garlic\n",
    "\\~ 12-15 mushrooms\n",
    "3 tbsp starch\n",
    "\\~ 1 cup veggie broth\n",
    "6 leaves fresh sage\n",
    "1/2 tsp smoked paprika\n",
    "Fresh thyme\n",
    "salt and pepper to taste\n",
    "1/2 cup breadcrumbs (or 2 slices dry toast, cubed)\n",
    "[Shortcrust Pastry \\[link\\]](/eats/shortcrust-pastry)\n",
    "[Crisp Tofu Crumble \\[link\\]](/eats/crisp-tofu-crumble)\n",
    "Tempeh bacon (optional)\n"
  ],
  "method": "*   **Prep pie crust, crisp tofu, and tempeh bacon**\n*   Prepare the `Pie crust pastry`, divide in 2, and refrigerate it.\n*   Prepare the `Crisp tofu crumble` , and set aside.\n*   Prepare the `Tempeh bacon`, and set aside.\n*   **Make the filling**\n*   Chop the onion. Mince the garlic. Chop up the fresh sage into small pieces.\n*   Slice up the mushrooms. You can slice them up into small pieces if you don't want as much mushroom texture in the final pie. Sprinkle some salt on the sliced pieces and toss.\n*   Prepare ~ 1 cup of veggie stock. Whisk the starch into 2 tbsp of the veggie stock. Then add the rest of the veggie stock and set aside.\n*   Heat ~ 1 tbsp oil in a large pan over medium high heat. Sauté the onion for a few minutes. Add the garlic. Continue cooking until the onion becomes a bit translucent.\n*   Add the fresh sage to the pan, and the spices. Continue cooking for 1 or 2 minutes.\n*   Add the mushrooms. Cook until the mushrooms have started to lose size, darken a little bit, and are getting a bit juice. You don't want to cook the mushrooms too much here, or they'll overcook when the pie is baked.\n*   **Assemble the filling**\n*   Preheat the oven to 375˚F.\n*   Grab a very large bowl.\n*   Combine the mushroom mixture and the breadcrumbs in the large bowl.\n*   Give the veggie stock a whisk to make sure the starch is combined, then add it in, and mix thoroughly.\n*   Add the tofu crumble and tempeh bacon into the mix, and use a large spatula to fold and combine.\n*   **Assemble the pie**\n*   Next, get the pastry out of the fridge, and get out your pie pan.\n*   Roll out the bottom of the pie, and lay it into the pie pan, tucking into the corners to make sure nothing rips when you add the filling. (don't trim yet!)\n*   Roll out the top of the pie, and leave it on the counter.\n*   Grab the assembled filling, and gently scoop it into the pie bottom, spreading it out evenly and slightly compacting it with care.\n*   Lay the top of the pie over the filling.\n*   Fold the bottom crust over onto the top of the pie, and use some water to help the top and bottom of the pie crust join. Then trim about 1/2 inch past the edge of the pie (where the top and bottom join), and tuck the joined pie crust into a rim.\n*   Use a fork to flatten and decorate the pie rim.\n*   **Bake**\n*   Poke some holes in the top of the pie to let steam escape.\n*   Bake for ~ 50 minutes at 375˚F.\n",
  "notes": "*   You can use 2 slices of dry toast rather than the breadcrumbs. This is what I did, and cut the slices into chunks for a more holiday-filling-ish texture. I also omitted the veggie broth and paprika, because I was out. But would love to include them next time.\n*   Based on: <https://itdoesnttastelikechicken.com/vegan-tourtiere-vegan-meat-pie/>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
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  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
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    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
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  "usedIn": []
}