200°C · 20-35 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Selderij
Ei
SulfietMushroom Pie
Enjoy a delicious vegetarian treat with this pie filled with various sautéed mushrooms and porcini in a rich sauce with mustard and fresh thyme. Served with a generous portion of leaf spinach, celeriac, and glazed carrots with star anise.
Carrot, celeriac, mushrooms, chestnut mushrooms, white onion, peas, oyster mushrooms, leaf spinach, porcini, garlic, fresh thyme, smoked paprika, nutmeg, star anise, Parmesan cheese, pasteurised free-range egg, cream, pearl barley, puff pastry, butter, plain flour, Dijon mustard, sugar, organic vegetable stock, butter, sherry vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the pie on the baking paper for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons). Heat the vegetables in the dish loosely covered for 3-4 minutes. Note: the pie will not become crispy in the microwave.
Oven — 200°C, 20-35 minMarleen's choice
Preheat the pie on the baking paper for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Heat the vegetables in a dish covered with an oven-safe plate or aluminium foil for 15-20 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
