Thursday, 18 December 2014

Chinese Mushroom Pie with Soy Glazed Vegetables

Chinese Mushroom Pie

I'm always up for a foodie challenge, so when Travelbag got in touch to discuss interesting and inventive festive dishes, I was definitely up for a bit of recipe development.

Then they asked me to create a Christmas dish inspired by one of their Far Eastern cruise destinations. If I'm honest, this was even more of a challenge than I'd expected.

We're not talking about a region with a strong Christian tradition. I did a bit of research into current Christmas celebrations in the Far East, and while I learnt lots of interesting bits and pieces, I didn't come across anything that leapt out at me. I didn't find any traditional local specialities to borrow. (But I did find out that in China one traditional Christmas gift is a special apple, wrapped in paper, and possibly with a festive message stamped on the skin!)

The fact that I'm vegetarian, and despite that still quite committed to a "traditional" Christmas dinner, only complicated matters.

In the end, I decided to add a Chinese twist to a kind of mushroom tart that I would often make for a festive centrepiece. I used a mixture of oyster and shitake mushrooms, flavoured with soy sauce and shaoxing rice wine (which smells nicely like sherry). Then I took some sprouts and carrots, and spiced them up a bit before roasting them alongside the pie.

The end result felt recognisably festive, but also suitably oriental in its mix of flavours. Worth a try if you fancy something a little different this Christmas.

Chinese Mushroom Pie

Chinese Mushroom Pie with Soy Glazed Vegetables
Serves 4

For the pie:
225g (½lb) oyster mushrooms
225g (½lb) shitake mushrooms
1 large red onion
2 cloves garlic
2tsp sesame oil
1tbsp shaoxing rice wine
1tbsp dark soy sauce
4 sheets filo pastry
1 - 2 tbsp oil or melted butter

For the roasted vegetables:
8 small carrots
20 large sprouts
2tbsp sesame oil
2tbsp dark soy sauce
2 cloves garlic
1 inch cube ginger
  1. Preheat the oven to 200°C (390°F).
  2. Cut the mushrooms into large pieces, dice the onion, and crush the garlic.
  3. Heat the oil in a large saucepan.
  4. Sauté the mushrooms, onion, and garlic until softened.
  5. Add the rice wine and soy sauce, and cook off until the liquid reduces.
  6. Grease a pie dish, and line with layers of filo pastry, brushing the pastry sheets with a little oil or melted butter between each layer.
  7. Add the mushroom and onion mixture to the pie shell.
  8. Cut the carrots into slim batons. Trim and halve the sprouts.
  9. Finely mince the garlic and ginger.
  10. Toss the carrots and sprouts in oil and soy sauce, along with the garlic and ginger, and arrange on a large baking sheet.
  11. Roast the vegetables for 15 minutes.
  12. When 10 minutes remain for the vegetables, add the pie, and bake for for ten minutes.


Rachel said...

I'm not a vegetarian, but I do love vegetarian food, and I love the idea of a festive alternative.

Fiver Feeds said...

I haven't tried this type of mushroom pie before, bet it tastes delicious!

christine said...

looks tasty and colourful - good things at any time of year:) x

Welshcakes Limoncello said...

Looks good. Merry Xmas, Rachel.

Sylvia F. said...

Sounds like something I would love to try ;) Soy sauce and mushrooms are one of my fave combos! x

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