The weather has been pleasant, with warm days and mild nights, and now is the time to indulge in some hearty food. This mushroom steak and kidney bean pie is perfect if you’re on a meat-free diet but still want delicious handmade desserts. Mushrooms are a great substitute for meat that may still have a meaty feel. Your entire family will love the puff pastry since it is just as flaky, buttery, and wonderful as you’d expect.
Mushroom steak and kidney bean pie suggestions
To keep their texture, mushrooms are best cooked first on their own to evaporate as much water as possible. Miso paste, a Japanese chilli paste, is used to give the sauce a Japanese twist. The puff pastry and mushrooms provide a satisfying meaty texture, and the thick, rich sauce offers a nice textural contrast. Enjoy your pie made with mushrooms and kidney beans with a side salad.
A delicious mushroom steak and kidney bean pie is just what you and your loved ones need for a cosy night in.
Mushroom steak and kidney bean pie recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 6-8 servings
Prep time: 20 minutes
Cooking time: 24 minutes
Baking Time: 35 minutes
Total time: 1 hour 20 minutes
Ingredients
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2 onions, diced
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4 garlic cloves, minced
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2 tbsp. balsamic vinegar
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1 tbsp. miso paste
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2 tbsp. tomato paste
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500g portabella mushroom steaks
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500g portabellini mushrooms, quartered
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50g flour
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500ml vegetable stock
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2×400g cans kidney beans, drained and rinsed
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400 roll store-bought puff pastry
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1 large egg, beaten, for egg wash
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olive oil
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salt and pepper, to taste
Method
- Heat a drizzle of olive oil in a large saucepan. Brown the mushrooms in batches until golden brown all over. Remove from the pan and set aside.
- Add a fresh drizzle of oil to the pan. Sauté the onion until tender. Add the garlic and cook until fragrant. Add the balsamic vinegar, miso paste, tomato paste and cook until the tomato paste turns a dark brick red colour (30-45 seconds).
- Add in the golden brown mushrooms and scatter with flour. Mix well so everything is coated in the flour.
- Pour in the vegetable stock, mixing as you go to create a well combined and smooth gravy. Add the kidney beans and bring to a simmer. Simmer until thickened and the flavours meld together.
- Taste to adjust seasoning.
- Preheat the oven to 200°C.
- Scrape the filling into a ± 22cm x 30cm baking dish.
- On a lightly floured work surface, roll out the pastry to fit your baking dish.
- Cover the filling with the puff pastry and press down along the edges of the baking dish to seal the pie.
- Make 4 little slits in the pastry for steam to escape.
- Brush generously with egg wash and then place in the oven.
- Bake for 30-35 minutes until the crust is golden brown and cooked through.
- Serve generous spoonfuls with a fresh side salad and enjoy!