Mushroom and chestnut pies with garlic crouton crust
SERVES 4
WHAT YOU’LL NEED For the filling:
1 tbsp olive oil
350g butternut squash (peeled weight) cubed
2 echalion shallots, finely chopped 250g chestnut mushrooms, sliced 150g baby button mushrooms, sliced 120g shiitake mushrooms, sliced 1 garlic clove, crushed
1 tbsp fresh thyme, chopped
1 tbsp plain flour
150ml dry white wine
200ml vegetable stock, made with half a cube
200g vacuum-packed cooked chestnuts, roughly chopped
400g tin cannellini beans, drained and rinsed
4 tbsp low fat creme fraiche
1 tbsp fresh parsley, chopped
For the topping:
30g butter, melted
2 large garlic cloves, crushed
1 tbsp fresh parsley, chopped
1 round farmhouse loaf (we used pain de campagne by Sainsbury’s)
METHOD
To make the filling, heat the olive oil in a large frying pan, and add the butternut squash.
Add a splash of water, cover and cook for 10-12 minutes, stirring occasionally so it doesn’t stick.
Add the echalion shallots and cook for for two to three minutes until soft, before adding all the mushrooms.
Cook for another five to six minutes before adding the crushed garlic and thyme for another minute. Season well.
Stir in the flour, cook for one minute and then pour in the white wine.
Turn the heat up and bubble for two minutes before adding the stock and pre-cooked chestnuts.
Bring to a boil, then simmer for five to six minutes until reduced and thickened slightly. Stir in the cannellini beans.
Meanwhile, pre-heat the oven to 180C, 160C, gas mark 4. To make the topping, stir together the melted butter, crushed garlic and parsley for the topping.
Cut four 2cms thick slices from the round farmhouse loaf of bread. Trim them to sit snugly inside the pie dishes.
Go back to the filling and stir the creme fraiche and parsley into the mushrooms.
Spoon the filling into four 400ml oval pie dishes, or ramekins, and then lay a piece of bread on top of each.
Brush with the garlic butter and cook in the oven for 20 minutes, until the tops are golden brown. Serve immediately.
Recipe supplied courtesy of Sainbury’s. For more ideas visit: recipes.sainsburys.co.uk