Mushroom Bourguignon Pie Recipe

Prepare vegetables

Peel and finely dice the onion. Peel and dice the carrots and celery into small dice (brunoise). Mince the garlic. Remove any large stems from mushrooms; quarter or halve larger mushrooms so pieces are roughly 2–3 cm.

Brown mushrooms

Heat 1 tbsp butter + 1 tbsp olive oil in a large heavy skillet over medium-high heat until shimmering. In batches (do not overcrowd), add mushrooms and sear until deeply browned and most liquid has evaporated, about 6–8 minutes per batch. Transfer browned mushrooms to a bowl and set aside.

Sweat aromatics

Reduce heat to medium, add remaining 1 tbsp butter to the skillet. Add diced onion, carrots and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add minced garlic, thyme sprigs and bay leaf and cook 1 minute until fragrant.

Build the stew

Stir in tomato paste and cook 1 minute. Sprinkle 2 tbs flour over the vegetables and stir to combine; cook 1–2 minutes to remove raw flour taste. Pour in 200 ml red wine to deglaze, scraping up any browned bits; simmer 2–3 minutes to reduce slightly. Return mushrooms to the pan. Add 400 ml vegetable stock, 1 tsp soy sauce, 1 tsp Worcestershire (if using) and 1 tsp sugar. Bring to a gentle simmer, then reduce heat to low and cook, partially covered, 15–20 minutes until sauce is thickened. Remove thyme sprigs and bay leaf. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust.

Finish filling

Stir in chopped parsley. Allow filling to cool slightly (15 minutes) before assembling into pastry so it does not make the crust soggy.

Preheat and prepare pastry

Preheat oven to 200°C (400°F). If using refrigerated pastry, let it rest at room temperature 10 minutes so it’s pliable. Roll out about two-thirds of pastry to line a 23 cm (9 in) deep-dish pie tin with a slight overhang. Chill the lined tin 10 minutes in the fridge while you finish the filling.

Fill and top the pie

Spoon the cooled mushroom bourguignon into the chilled pastry-lined tin, pressing down gently to remove air pockets. Roll out the remaining pastry to form the lid. Brush the rim of the bottom pastry with a little beaten egg or water. Place the lid over the filling, trim excess pastry leaving a 1 cm overhang then crimp to seal. Cut a few slits in the top to vent steam. Brush the top with beaten egg or plant milk for a golden finish.

Bake

Place the pie on a baking sheet to catch any drips. Bake in the preheated oven 30–40 minutes until the pastry is golden and the filling is bubbling. If the pastry browns too quickly, tent with foil. Remove from oven and rest 10 minutes before slicing.

After preheating oven to 200°C (400°F) for the pie, toss halved potatoes with 3 tbs olive oil, minced garlic, chopped rosemary, thyme, 1 tsp salt and 1/2 tsp black pepper in a large bowl. Spread cut-side down on a baking tray in a single layer. Roast in the oven 30–40 minutes, turning halfway, until golden and crisp. If cooking simultaneously with the pie, place potatoes on a separate rack; adjust timing so both finish together. Remove from oven and toss with a little extra salt if needed.

In a large heavy saucepan or Dutch oven, melt 2 tbs butter over medium heat. Add shredded cabbage and cook, stirring, for 5 minutes until slightly wilted. Add grated apple, 3 tbs red wine vinegar, 2 tbs brown sugar, 1/4 tsp allspice, 1/2 tsp salt and 1/4 tsp pepper. Pour in 125 ml water or stock. Bring to a simmer, cover, and reduce heat to low. Braise gently for 25–30 minutes until tender, stirring occasionally. If too acidic, add a pinch more sugar; if too dry, add a splash of water. Keep warm until serving.

Heat 1 tbs butter or oil in a large skillet over medium heat. Add halved Brussels sprouts cut-side down and cook undisturbed 4–5 minutes until nicely browned. Stir, add 2–3 tbs water, cover and steam 3–4 minutes until just tender. Uncover, season with 1/2 tsp salt, 1/4 tsp pepper and 1 tbs lemon juice, and toss to glaze. Keep warm.

In a saucepan, melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes to make a light roux. Gradually whisk in 500 ml vegetable stock, smoothing lumps. Bring to a gentle simmer and cook 4–6 minutes until thickened. Stir in 1 tsp soy sauce, 1 tsp Worcestershire (if using), 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If too thick, thin with a little hot stock or water. Keep warm until serving.

Slice the mushroom bourguignon pie and serve each portion with a generous scoop of crisp roast potatoes, a serving of braised red cabbage, braised Brussels sprouts, and a ladle of house gravy. Garnish with additional chopped parsley if desired.