Bec Bovell, affectionately known by Huon Valley locals as ‘The Mushroom Lady’, started the Cygnet Mushroom Farm nearly ten years ago. This is is Bec’s go-to recipe for the cooler Autumn nights and is a dish she often serves alongside fresh salad of greens from her garden.
Directions
- Preheat the oven to 200°C.
- Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.
- Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6-8 minutes.
- Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.
- Add the carrots and cook for 2-3 minutes.
- Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.
- Add the water or broth and bring to a low boil.
- Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir.
- Spoon the mushroom mixture onto a baking dish.
- Top with the puff pastry, and roll the edges underneath to create a tidy appearance. Cut a couple of slits in the top of the pastry for steam to escape.
- Bake for 22-24 minutes, or until the pastry is a dark golden colour and the filling is bubbling. Cool for five minutes before serving.
