This is an incredibly rich and luxurious pie thanks to the silky mushrooms and the creamy cheese. I originally wanted to use Gorgonzola, but have recently discovered this is not suitable for vegetarians. A list of suitable alternatives to Gorgonzola can be found here. In its place for this meal, I have used dolcelatte cheese.
This pie makes a great centre piece for a vegetarian main course – when the crispy filo pastry is cut into, the mushrooms and thick creamy sauce will ooze out and will look impressive to vegetarians and meat eaters alike.
Ingredients (serves four)
400g fresh mixed mushrooms (I used shitake, oyster, chestnut and enoki)
75mls single cream
150g dolcelatte cheese
4 cloves of garlic
1 sprig of rosemary
Splash of white wine (optional)
20g plain flour
8 sheets of filo pastry
Salt / pepper
Turn the oven to 190 degrees. Melt 20g of the butter in the pan and add the garlic. Be careful to not burn the garlic. Slice and add the mushrooms – however, keep any smaller mushrooms and the enoki mushrooms whole. Fry on a low-ish heat for about 10 minutes before adding the wine and finely sliced rosemary. The key here is to make sure the mushrooms do not become dry.
In a separate pan, melt the rest of the butter and add the flour. Slowly add the cream while stirring. This should take about five minutes. When it is nice and thick, add it to the mushroom mixture and mix in well. Add the cubed cheese, salt and pepper at this stage.
Grease an oven proof bowl with more butter and layer up the filo pastry so the ends are hanging over the sides of the bowl. Spoon the mixture into the centre of the filo pastry and fold and tuck the excess pastry sheets around the mixture so it flat inside the bowl. Be sure the mixture inside is completely sealed.
Put in the pre-heated oven for about 20 minutes. When the pie is ready, turn it upside down onto a plate so it should be in a dome shape.