Mushroom is one of my favorite food. I love the earthy flavor.The results are always wonderful. I like to stir fry the oyster mushroom with onions or pork. The Swiss brown is great for just baking in the oven with butter, cheese and soy sauce. Button mushrooms are also great for making a sauce or soup. Sometimes, I like to use more than one type of mushroom in one recipe, like this one. However, you don’t have too.
My love to pie is certainly growing. A nice quick way to make a weekday dinner.Whenever we are too busy or tired or lazy to cook a proper dinner during the week, I find myself quite often to make a pie with some fresh salads.
- puff pastry sheets – 4 (depends on the size of your pie plate)
- mushroom – 200g, sliced
- bacon – 170g, chopped finely
- onion – 1, diced
- Leek – 1/2 – 1, sliced
- grated Parmesan cheese – 2 tablespoon
- oyster sauce and black pepper to taste
- olive oil – 1 tablespoon
- egg – 1, to make egg wash
- Slice the mushrooms and chop the bacon, onion and leek.
- Heat the olive oil in a frying pan. Add the onion. Cook the onion until soft. Add the bacon, fry for 30 seconds. Stir in the mushrooms and leek, season with oyster sauce and black pepper. Cook for 5 minutes until mushrooms are soft. Remove from the heat and set aside to cool for 10 minutes.
- Preheat oven to 180°c.
- Spray some olive oil on the pie plate. Fit the puff pastry sheet in the pie plate.
- Scoop the filling into the pie plate and sprinkle with grated Parmesan cheese.
- Top with another sheet of puff pastry. Decorate the pie if you like.
- Brush the pastry with egg wash.
- Bake for 25-30 minutes until the pastry is golden.
- Cool slightly and serve.