That's not a typo -- Simon has put peaches in a mushroom pie. And we are converts to his method! The stone fruit is a refreshing pop of sweetness (and colour) amongst the rich, savoury flavours of herbed mushrooms and leeks.
You will need
Mushroom leek filling
- 30ml vegetable oil
- 4 leeks, washed and roughly chopped
- 6 portobello mushrooms, roughly chopped
- Pinch salt
- 1 bunch thyme
- 2 peaches, sliced into wedges
- 1 sprig tarragon, finely chopped
- 2 tablespoons flour
- 500ml vegetable stock
- 1 cup peas
- 4 medium Desiree potatoes
- 50ml extra virgin olive oil
- Pinch of salt & pepper
- 1 head garlic, unpeeled
Recipe: Simon Toohey
20 mins to prep
35 mins to cook
Preheat your oven to 180°C.
Peel and roughly chop the potatoes; heat them in a pot with a splash of water in order to steam them until soft and breaking down a bit.
Heat a large pot over medium heat. Add vegetable oil, leeks, mushrooms, a pinch of salt, plus a splash of water. Cover with a lid and sweat down for a few minutes. Then add the thyme, returning the lid to the pot to let cook for a bit longer.
Back to the potatoes: Once they're cooked through, add the oil, salt, and pepper; roughly mash with a potato masher, leaving some chunks as the rougher surface area will make for a crispier top layer on the pie!
Add the peaches and tarragon to the mushroom mixture and stir through. Cook, uncovered until the liquid has cooked off.
Add flour and stir through -- this will prevent the flour clumping when you add the stock. Add the stock and stir through, coating everything. Cook for a few minutes until the liquid thickens. Stir in the peas, then pour the mixture into your baking tray.
Layer the mashed potato over the mushroom mixture -- don't worry about making it too smooth, as the lumpy bits will crisp up nicely in the oven. Finish with a drizzle of olive oil. Lastly, cut the bottom and top (pointy ends) off the whole head of garlic, and place it in the centre of the pie (creating a little well within the potato mash to nestle this into!) and push it down so just the top cut end is exposed.
Cook for 35 minutes or until the potato topping is golden brown. Remove from the oven and set aside for 30 minutes to cool. Pull out the roasted garlic bulb and squeeze it over the pie (carefully -- it will retain its heat!) to pop out the roasted garlic cloves and scatter them across the top.
Recipe: Simon Toohey