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ONE-PAN MUSHROOM AND SILVERBEET FILO PIE

Savour the warmth of this comforting one-pan mushroom and silverbeet pie, brimming with wholesome goodness. Enhanced with The Natural Stock Co’s Mushroom Stock for a rich flavour infusion of earthy mushrooms, this recipe is destined to be your go-to on winter nights when you yearn for a nourishing feel-good dinner.

Cook Style

VEG I VEGAN Option

Serves

4 +

Prep Time

30 mins

Cook Time

20 mins

Ingredients

Filling

  • 4 Tbsp olive oil
  • 800g mixed mushrooms, roughly sliced
  • 2 onions, sliced
  • 6 garlic cloves, minced
  • 2 sprigs of thyme, leaves picked
  • Good amount of cracked black pepper
  • 1 bunch silverbeet, removed from stem, washed and chopped
  • 2 Tbsp olive oil
  • 3 Tbsp plain flour
  • 2 Tbsp The Natural Stock Co mushroom stock concentrate
  • 1 Tbsp Dijon mustard
  • ¾  cup sour cream
  • ¾ cup water

Filo top

  • 10 sheets of filo pastry, thawed
  • 6 Tbsp olive oil
  • 1 tsp fennel seeds (optional)
Product Featured: The Natural Stock Co Mushroom Stock Concentrate

To Prepare

Pre-heat oven to 180°C

 

  • Add 4 tablespoons of olive oil to an ovenproof frying pan (about 26cm) on a medium-high heat. Fry the mushrooms for 12-15 minutes until there is no moisture left and the mushrooms are caramelising.
  • Add the onion, garlic, thyme and a good grind of black pepper. Turn the heat down slightly and cook, tossing, for a further 5 minutes.
  • Add the silverbeet into the pan and cook until wilted before removing the mixture into a bowl.
  • Wipe the pan clean, pop it back on a medium heat. Add the additional olive oil and plain flour, stir until combined and cook for 2 minutes.
  • Add the mushroom stock concentrate, mustard, sour cream and water. Stirring the mixture, simmer gently for 4-5 minutes or until the sauce has thickened slightly.
  • Return the mushroom mixture back to the pan and stir to coat in the sauce.
  • Remove the pan from the heat
  • For the filo top, brush a sheet of pastry lightly with oil then place another sheet directly on top of the first. Loosely scrunch the oiled pastry sheets to a quarter of their original size then place on top of the filling in the pan.
  • Repeat until the top is covered, then brush the filo top with additional oil and scatter fennel seeds.
  • Bake in the oven for 15-20 minutes or until the filo is golden and crisp.

COOKS NOTES

  • Swap out the sour cream with a vegan yoghurt to take this dish from vegetarian to vegan.
  • Swap silverbeet for pre-washed spinach leaves for an even quicker preparation.