Bec’s Mushroom Pot Pie

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

  1. Preheat the oven to 200°C.

  2. Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.

  3. Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6-8 minutes.

  4. Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.

  5. Add the carrots and cook for 2-3 minutes.

  6. Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.

  7. Add the water or broth and bring to a low boil.

  8. Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir.

  9. Spoon the mushroom mixture onto a baking dish.

  10. 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.

  11. 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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Preheat the oven to 200°C.

  2. Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.

  3. Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6-8 minutes.

  4. Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.

  5. Add the carrots and cook for 2-3 minutes.

  6. Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.

  7. Add the water or broth and bring to a low boil.

  8. Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir.

  9. Spoon the mushroom mixture onto a baking dish.

  10. 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.

  11. 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.

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