Mushroom and Ale Pie: Exit Steak, Enter Mushrooms.

Mushroom and Ale Pie

• Ingredients
  • Oil, to fry
  • 1 medium onion, diced
  • 220g-280g (3-4 cups) diced mushrooms
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 tsp ground coriander
  • 475ml (2 cups) vegan ale + 2 tbsp extra (30ml)
  • 1.5 tbsp cornflour
  • 2 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • 2 tsp Natex or other yeast extract
  • 2 tbsp nutritional yeast
  • 30g mixed dried mushrooms
  • 1/2 tsp salt
  • 1 bay leaf
  • 350g puff pastry
  • Soy milk, for brushing pastry

• Directions/Method
  1. Preheat your oven for 180° C (just over 350° F).
  2. Fry the onion in a bit of oil for about five minutes, until they begin to brown. Add the fresh mushrooms, garlic, thyme, and coriander, stirring to ensure the mushrooms are coated with the oil. Cook for 3-4 minutes, or until the mushrooms have softened and cooked down a bit.
  3. Add the 475 ml ale, vinegar, soy sauce, Natex, nutritional yeast, dried mushrooms, salt, and bay leaf. Mix thoroughly, and leave to simmer over a medium heat for 10-15 minutes.
  4. Mix the cornflour with the remaining 2 tbsp of ale to a slurry, and slowly pour into the mushroom gravy whilst stirring. The sauce should thicken quite quickly. When it does, remove from the heat and set aside.
  5. Meanwhile, prepare the puff pastry. I used a solid 350g block and rolled it to fit, but feel free to use a pre rolled sheet (and you don’t have to use as much, either. I just like loads of pastry). Place the cooked mushroom mix into a roughtly 7 x 10 inch (18 x 25 cm) oven dish and cover with the pastry so the edges just overlap.
  6. Brush the pastry with a bit of soy milk and bake for about 45 minutes, or until the pastry turns a crispy golden colour.
  7. Serve hot with your vegetarian Sunday roast, kids!