Instructions:
- 1. Rehydrate Porcini & Cook Rice:
- Place the dried porcini mushrooms in a small, heatproof bowl.
- Pour 250ml of boiling water over the porcini.
- Cover the bowl and let the mushrooms soak for 20 minutes to rehydrate.
- Meanwhile, cook the basmati and wild rice according to the package instructions.
- Once cooked, drain the rice thoroughly and set it aside.
- 2. Sauté Aromatics & Mushrooms:
- Spray a large, non-stick frying pan with low-calorie cooking spray and place it over medium heat.
- Add the finely chopped onion to the pan and fry for approximately 5 minutes, or until softened and translucent.
- Drain the soaked porcini mushrooms through a fine sieve, reserving the flavorful soaking liquid.
- Roughly chop the rehydrated porcini mushrooms.
- Add the crushed garlic and the chopped porcini to the frying pan with the softened onion. Cook for an
- additional 1 minute, stirring constantly, until fragrant.
- Add the thinly sliced leek, roughly chopped portobello mushrooms, halved chestnut mushrooms, baby button
- mushrooms, and mixed mushrooms to the pan.
- Stir-fry the vegetables for 5-6 minutes, or until they have softened and released some of their moisture.
- 3. Create Mushroom & Rice Filling:
- Pour the reserved porcini soaking liquid into the frying pan with the mushroom mixture.
- Crumble in the low-salt vegetable stock pot (ensure it’s vegan if needed).
- Cook for another 5-6 minutes, allowing the liquid to reduce slightly and the flavors to meld together.
- Stir in the cooked basmati and wild rice.
- Season the mixture lightly with black pepper to taste. Be mindful of the salt content in the stock pot.
- Remove the pan from the heat and allow the mushroom and rice mixture to cool slightly.
- 4. Preheat Oven & Prepare Pie Dishes:
- Preheat your oven to 220°C (200°C fan/ Gas Mark 7).
- Divide the slightly cooled mushroom and rice mixture evenly among 4 individual oven-safe pie dishes.
- 5. Assemble Lattice Pies:
- Stir the chopped fresh tarragon and fresh parsley into the mushroom mixture in the pie dishes.
- Lightly dust a clean work surface with flour.
- Unroll the ready-rolled shortcrust pastry and roll it out slightly thinner.
- Using a sharp knife or pizza cutter, cut the pastry into long strips, approximately 5mm (¼ inch) wide.
- Arrange the pastry strips over each pie dish in a lattice pattern, weaving them over and under each other. Press
- the ends of the strips firmly onto the edges of the pie dishes to seal.
- Spray the pastry lattice on each pie with low-calorie cooking spray.
- Sprinkle the nigella seeds evenly over the lattice tops.
- 6. Bake & Serve:
- Place the filled pie dishes on a baking tray.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
- Serve one gourmet mushroom and wild rice lattice pie per person.
- Enjoy with a side of steamed green beans, broccoli, or your favorite “Speed veg” for a complete and healthy meal.
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