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Ingredients:
- Dried Mushrooms:
- 30g dried porcini mushrooms
- Grains:
- 60g dried basmati and wild rice blend
- Cooking:
- Low-calorie cooking spray
- Aromatics:
- 1 medium onion, finely chopped
- 4 cloves garlic, crushed
- Vegetables:
- 1 large leek, thinly sliced
- 3 portobello mushrooms, roughly chopped
- 200g chestnut mushrooms, halved
- 200g baby button mushrooms
- 200g mixed mushrooms (such as shiitake, oyster, or cremini)
- Flavor Enhancers:
- 1 low-salt vegetable stock pot (ensure vegan if required)
- 250ml boiling water (for soaking porcini)
- Fresh Herbs:
- Half small pack fresh tarragon, leaves chopped
- Half small pack fresh parsley, leaves chopped
- Pastry:
- 80g ready-rolled shortcrust pastry (check ingredients for vegan suitability if required)
- Garnish:
- 2 tsp nigella seeds (black onion seeds)
- Serving Suggestions (Optional):
- Green beans
- Broccoli
- Other “Speed veg” (low-calorie, high-fiber vegetables)
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