Mushroom stroganoff pie
There have been a few hints of spring in the air lately, but rather than wishing the time away, I thought I’d make the most of the last few weeks of winter with a cosy, warming dinner – mushroom stroganoff pie! For some reason, both of the mushroom stroganoff recipes on this site (15 minute mushroom stroganoff; Crock-Pot mushroom stroganoff) are super popular, so I thought I’d scratch your stroganoff itch one more time. I aim to please!
There are a lot of mushrooms in this mushroom stroganoff pie. The recipe isn’t incorrect – you really do need to use all those mushrooms (with all that vitamin D, you won’t need to leave the house for a month…). They cook down really small! Along with some onion and garlic, smoked paprika (my favourite!), and sour cream, the stroganoff mixture makes a rich and hearty pie filling. I also added a little cheddar cheese, because I’m predictable and think everything is better with cheese. I only added a little – not enough for it to become a generic cheesy mushroom pie (it’s still definitely a stroganoff), but just enough to make the filling a bit thicker and creamier.
I served my mushroom stroganoff pie with some roast potatoes and broccoli, but you could serve it with anything you like really. Pie and mash, pie and chips – all good options. Lighten it up with a green salad, or go for a hot vegetable for a more wintery dinner. Don’t forget to scoop up any extra sauce from the bottom of the pie dish – it’s great drizzled over your veggies!
By the way, don’t worry if the filling bubbles out of the top of the pie a bit like mine did. It all adds to the rustic nature of the pie. Personally, I think if I wanted my mushroom stroganoff pie to look perfect, I would have saved myself a lot of effort and just bought one in instead. You want people to know it’s homemade, right?!
Mushroom stroganoff pie
- 1 tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 600 g (~ 21 oz) mushrooms, diced (~ 7 cups when diced)
- 1 vegetable stock cube, crumbled
- 1 tsp smoked paprika
- Black pepper
- 2 tbsp sour cream
- 50 g cheddar cheese, grated (~ 1/2 cup when grated)
- Few sprigs fresh parsley, chopped
- 1 small sheet ready-rolled puff pastry
- 1 tbsp milk
- Heat the oil in a large frying pan, and add the onion and garlic. Cook over a medium heat for a few minutes, then add the diced mushrooms. There are a lot of mushrooms, so you can add them in stages if your pan isn't big enough!
- Crumble the stock cube over the mushrooms, and cook for around 10 minutes, until they are thoroughly cooked. Add the smoked paprika and plenty of black pepper (you shouldn't need any salt unless you used low sodium stock), then stir in the sour cream, grated cheese and chopped parsley. When the cheese has melted, remove from the heat, and allow to cool. Transfer to a suitable baking dish - a larger dish will give a shallower pie with more pastry, and a smaller dish will give a deeper pie with less pastry (I used a fairly small dish).
- Cut a piece of puff pastry just larger than the baking dish (an inch or two extra around all four sides), and place it over the mushroom filling. Cut a large cross in the top of the pie, and crimp the edges tightly with a fork. Cut off any excess pastry, making sure it is tightly sealed around the edge of the dish. Brush the pastry lightly with milk.
- Bake the pie at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the pastry is cooked to your liking. Be aware that if the filling bubbles out through the hole, it will brown more quickly than the pastry will, so watch for burning. Serve warm.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.