Christmas is fast approaching and you have offered to cook the meal for the family. Only half of them are vegetarian and you are wondering what to serve to them. Look no further.
This Christmas mushroom and cranberry pie is a favourite with vegetarians everywhere. The earthiness of the mushrooms combines really well with the tartness of the cranberries to create a surprising but delicious taste.
Christmas Mushroom and Cranberry Pie
Ingredients:
- 350g shortcrust pastry, defrosted if frozen
- 2 tbsp sesame oil
- A large bunch of spring onions, chopped (shallots or small red onions can also be used if a stronger taste is wished)
- 250g large open mushroom, finely sliced (portobello mushrooms are a good option)
- 125g pack oyster mushrooms, broken into large chunks
- 150ml dry white wine
- 100g cranberries, defrosted if frozen
- 280g tofu
- 100ml half-fat milk or soya milk
- 2 medium eggs, lightly beaten
- 3 tbsp snipped fresh chives
- Grated rind and juice of one lemon
- Salt and freshly ground black pepper
Method
- Preheat the oven to 220C / Gas mark 7. Roll out the pastry and use it to line a 25cm flan dish. Line with baking paper, fill with baking beans and cook for 15 mins. Remove the paper and beans, then cook for another 5-10 minutes, until golden. Set aside. Reduce the temperature to 190C / Gas mark 5.
- Meanwhile, heat the oil in a wok or large, heavy-based frying pan. Add the spring onions and stir-fry for 2-3 minutes, until they start to brown. Add the large open and oyster mushrooms and stir-fry for 3 minutes or until they begin to soften.
- Pour in the wine and simmer for 6-8 minutes, until reduced slightly. Add all but a handful of the cranberries and boil for 1-2 minutes, until most of the liquid has evaporated and the cranberries start to pop.
- Blend the tofu, milk and eggs to a smooth puree in a food processor or using a hand blender. Add the chives, lemon rind and juice and seasoning and mix well. Spoon the mushroom mixture into the pastry case and pour over the tofu puree. Scatter with the remaining cranberries and some chives for a festive look. Oven bake for 35 minutes or until golden and firm.
This tart can be served as an alternative to a roast turkey with all the usual accompaniments of a tradional Christmas roast dinner.
Alternatively you can serve it with a healthy mixed salad consisting of gem lettuce, cherry tomatoes, white seedless grapes, finely sliced red onions and baby corn covered with shavings of parmesan cheese with a traditional fresh salad dressing.
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