Portobello Pie

Summer is all about quick meals, fresh produce and heavenly flavours, and while veggie pies are usually thought to be more of a autumnal concept, I think that this portobello pie is just perfect on a beautiful summer night.

If you know me at all, you know that my heart beats for the portobello mushroom, and this is why I’m constantly trying to treat the earthy babe to the best ingredients and flavours. In this portobello pie, I am using fresh sage, pearl garlic & red wine to make the flavours come together, and then when it’s topped with a creamy cauliflower mash, life is beautiful.

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The Cauliflower Mash

  • 200 grams of cauliflower
  • 1-2 teaspoons of almond milk
  • 2 teaspoons of vegan butter/margarine
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • A few sprigs of thyme

Steam the cauliflower until tender. Place in a small food processor with all ingredients, except for the milk which you will add a bit at a time to adjust thickness and texture. Process until completely smooth and heavenly. Season to perfection and store in fridge until it’s time to finish off the dish.

The Portobello Combination

  • 200 grams of portobello
  • 1/2 of a medium sized red onion
  • 2 pearl garlic (3-4 cloves of regular garlic)
  • 1 handful of sage (around 3 grams)
  • 1 tablespoon olive oil or truffle oil
  • 1 tablespoon red or white wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon almond milk
  • 1 tablespoon spelt flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Preheat oven to 200C (390F). / Finely chop the red onion, the sage, the garlic and the portobellos. Leave some of the portobello a bit chunkier for better texture. Mix with olive oil, sea salt, pepper and balsamic vinegar in a bowl. Place in two 10 cm (4 inch) ramekins, Le Creuset pots or something like it and cook in oven for 10 minutes. / Take out of the oven, stir in the remaining ingredients, top with cauliflower mash and place back in the oven for 25 minutes or until beautifully golden on top. / Serve as it is or with a big serving of roasted vegetables or salad. / Enjoy!

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5 Comments

  1. I’m thinking of going vegan in 2015, and this recipe is right up my alley! I love mushrooms and their flavor is devine, I will for sure be trying this dish while trabsitioning into the lifestyle!!!

    1. Yay! Congratulations on your choice to become vegan in 2015. Best New Year resolution 🙂 Let me know if I can help you in any way with tips and tricks.

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