Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom & courgette pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Перевод слова mushroom, американское и британское произношение, транскрипция, словосочетания, однокоренные слова, примеры использования. Mushroom, the conspicuous umbrella-shaped fruiting body (sporophore) of certain fungi, typically of the Popularly, the term mushroom is used to identify the edible sporophores; the term toadstool is. A mushroom is the fleshy, spore-bearing fruiting body (sporocarp or reproductive structure) of a fungus, typically produced above ground on soil or on its food source.
Mushroom & Courgette Pie is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Mushroom & Courgette Pie is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have mushroom & courgette pie using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mushroom & Courgette Pie:
- Prepare 400 g mixed mushrooms
- Get 400 g courgette
- Make ready 1 Red onion
- Take 2 Carrots
- Take 2 sticks Celery
- Get 10 sprigs Thyme
- Take 20 g Parsley
- Make ready Bay leaf x 1
- Prepare 1 tbsp Tomato purée
- Get 50 ml red wine
- Prepare 250 ml veg stock
- Get 6 sheets Filo pastry
- Get Cooking oil spray
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Steps to make Mushroom & Courgette Pie:
- Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
- Heat half tablespoon olive oil in large frying pan over medium heat, add onion and cook for four minutes. Add carrots and celery and stir in for 2 minutes. Add mushrooms and cook for four minutes, adding courgettes after two minutes. Add thyme and bay leaf and stir for one minute. Add tomato purée and stir for one minute, and add wine and then vegetable stock, simmering for 10 minutes. Add parsley leaves and season to taste. Tip ingredients into baking dish, smooth out and rest for 5 minutes.
- Crumple filo into loose balls and spray with cooking spray, topping the ingredients in baking dish. Bake in preheated oven at 190”C (170”C fan) for 20 minutes.
- Serve with broccoli and kale, topped with lemon juice. Enjoy!
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