Name: Mushroom pies
Prep time: 1 hour 10 mins plus 20 mins soaking
Yield: 4
Ingredients: 30g dried porcini mushrooms; 60g dried basmati and wild rice; Low-calorie cooking spray; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 large leek, thinly sliced; 3 portobello mushrooms, roughly chopped; 200g chestnut mushrooms, halved; 200g mixed mushrooms; 200g baby button mushrooms; 1 low salt vegetable stock pot or cube, suitable for vegans; Half small pack fresh tarragon, leaves chopped; Half small pack fresh parsley, leaves chopped; 80g ready-rolled shortcrust pastry; 2 tsp nigella (or black onion) seeds

Two lattice mushroom pies on a marble plate

This diamond of a dish features more than four varieties of mushrooms! This recipe was selected in partnership with Slimming World.

Serves

Prep

1 hour 10 mins plus 20 mins soaking

Nutrition information

Each 391g serving contains (excludes serving suggestion)

KCal: 237
Carbs: 28.0g
Fibre: 7.9g
Protein: 11.0g
Fat: 7.7g
(Low)
Saturates: 2.6g
(Low)
Sugars: 7.4g
(Low)
Salt: 0.21g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

30g dried porcini mushrooms
60g dried basmati and wild rice
Low-calorie cooking spray
1 onion, finely chopped
4 garlic cloves, crushed
1 large leek, thinly sliced
3 portobello mushrooms, roughly chopped
200g chestnut mushrooms, halved
200g mixed mushrooms
200g baby button mushrooms
1 low salt vegetable stock pot or cube, suitable for vegans
Half small pack fresh tarragon, leaves chopped
Half small pack fresh parsley, leaves chopped
80g ready-rolled shortcrust pastry
2 tsp nigella (or black onion) seeds

Method

Step 1

Put the porcini mushrooms in a small, heatproof bowl and cover them with 250ml boiling water. Cover and leave to soak for 20 minutes. Meanwhile, cook the rice according to the pack instructions, then drain and set aside.

Step 2

While the rice is cooking, spray a non-stick frying pan with a couple of pumps of low-calorie cooking spray and place over a medium heat. Fry the onion for 5 minutes. Drain the porcini mushrooms through a fine sieve, reserving the liquid. Roughly chop them, then add to the pan with the garlic and cook for 1 minute. Add the leek and fresh mushrooms and stir-fry for 5-6 minutes. Stir in the porcini liquid and stock and cook for 5-6 minutes. Add the rice, season lightly with pepper, then remove from the heat and leave to cool.

Step 3

Preheat your oven to 220°C/fan 200°C/gas 7.

Step 4

Stir the herbs into the mushroom mixture, then divide between 4 individual pie dishes.

Step 5

Roll the pastry out a little thinner and cut it into long 5mm-wide strips. Create a lattice pattern on each pie with the strips, pressing down on the edges. Spray the strips with a pump of low-calorie cooking spray and sprinkle over the nigella seeds. Bake for 20-25 minutes. Serve 1 pie per person with your favourite veg such as green beans and broccoli.

Recipe tips

Use brown basmati rice to increase the fibre.

Mushroom pies