Mushroom-and-chestnut phyllo pie

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 T Woolworths ghee
250 g portobellini mushrooms, torn
4 Woolworths brown mushroom steaks, torn
220 g Woolworths exotic mushroom kebabs, skewers removed and torn
120 g shiitake mushrooms
5 cloves garlic, crushed
6 bay leaves
Sea salt and freshly ground black pepper, to taste
6 free-range eggs
1⁄4 cup cream
1⁄2 t fresh nutmeg, grated
50 g butter, melted
10 sheets Woolworths phyllo pastry
240 g chestnuts, whole peeled and cooked

Cooking Instructions

Preheat the oven to 180°C. Melt a little ghee in a pan over a high heat. Fry the mushrooms, garlic and bay leaves in batches until golden. Season with salt.

Whisk the eggs, cream and nutmeg together. Season to taste.

Brush the butter onto the pastry, keeping each layer covered with a damp cloth while working. Line a 25 cm springform cake tin with the pastry, allowing the edges to hang over the sides of the tin. Top with the mushrooms and pour over the egg mixture. Crumble over the chestnuts. Bake it for 45 minutes, or until set.

Cook's note: There’s no better way to get everyone into the idea of eating more vegetarian dishes than with this substantial, mouthwatering pie featuring three types of mushrooms.

It’s quick. It’s easy. It’s a no-brainer.

See more vegetarian dishes here.