Making tasty mushroom pie has never been so easy. And the best part is you don’t have to compromise with ingredients, with this recipe it’s all natural.
METTÄ’s Wild Mushroom Sauce can be used to make sauces, soups and stews, but it also works really nice as a pie filling.
Ingredients (For two)
- Butter (125g)
- Rye Flour (150g)
- Water (400ml)
- METTÄ Wild Mushroom Sauce (1 pouch)
- Vegetables, e.g. courgette, leek (optional)
- Oatley Creamy Oat Fraiche (200ml)
- Sunflower Seeds, or similar (for sprinkling)
Pre-heat your oven to 200°C. The base is made by just mixing soft butter (125g) with rye flour (150g) and some water (200ml). If you prefer a vegan base, you can find many alternatives by googling vegan pie base.
Press the pie dough onto your pie dish (Ø 25cm). Use a fork to poke the bottom and sides of the pie crust. Then pre-bake the base in the oven for 10 min in 200°C.
Measure 200ml (one bag) of mushroom sauce mixture and add 150ml of water. Let sit for about 10–15min. Squeeze away any extra water. Pan fry the mixture for 5 minutes using a dash of vegetable oil. Mix well and let the sauce simmer on low heat for about 5 minutes. Add vegetables like corgette or leek, for example. Then add 20ml of Oatly’s Creamy Oat Fraiche/sour cream or similar. Mix well, taste and adjust the seasoning if needed.
Add the mixture on the pie base. Put it in the oven and bake for approx. 30 minutes. You can sprinkle sunflower seeds or similar on top or perhaps some fresh spruce buds. Spruce and chanterelles make an excellent combination. You can also use Kerkkä Spruce Sprout Powder by Arctic Warriors.
Recipe and photos by METTÄ Nordic