200°C · 20-35 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdMushroom Pie with Pearl Barley
Enjoy a delicious vegetarian treat with this pie filled with roasted mushrooms and porcini in a rich sauce of Marsala and fresh thyme. Accompanied by a vibrant salad of pearl barley, beetroot, fresh tarragon and mint, pumpkin seeds, and roasted sweet potato. The salad is dressed with a refreshing mustard dressing.
Mushroom Pie with Pearl Barley
Mushrooms, chestnut mushrooms, beetroot, white onion, peas, oyster mushrooms, yellow bell pepper, green beans, porcini (ceps), garlic, sweet potato, fresh tarragon, mint, thyme, confit lemon, capers, smoked paprika, nutmeg, pumpkin seeds, pasteurised free-range egg, cream, pearl barley, puff pastry, butter, wheat flour, Dijon mustard, Marsala wine, sherry PX, organic vegetable stock, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the pie on the baking paper for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the pearl barley salad. 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). Serve with the pearl barley salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.