Mushroom Courgette Pie
Mushroom Courgette Pie

Hi, I am Jane. Today, we’re going to make mushroom courgette pie recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Mushroom Courgette Pie Recipe

Mushroom Courgette Pie is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Mushroom Courgette Pie is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have mushroom courgette pie using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Courgette Pie:

  1. Take 400 g mixed mushrooms
  2. Take 400 g courgette
  3. Take 1 Red onion
  4. Take 2 Carrots
  5. Make ready 2 sticks Celery
  6. Prepare 10 sprigs Thyme
  7. Take 20 g Parsley
  8. Prepare Bay leaf x 1
  9. Make ready 1 tbsp Tomato purée
  10. Prepare 50 ml red
  11. Prepare 250 ml veg stock
  12. Get 6 sheets Filo pastry
  13. Get Cooking oil spray

Instructions to make Mushroom Courgette Pie:

  1. Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
  2. 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 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.
  3. Cple 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.
  4. Serve with broccoli and kale, topped with lemon juice. Enjoy!

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