From: Linda McCartney’s Home Cooking, p. 112
A two-crust pie filled with creamy mushrooms. Delicious!
After spending a week with my parents, our children and my parents arrived back in Hamburg today. It was very quiet without Oliver and Johanna, but I had so much work to do that I hardly had time to notice.
My parents are staying here until the weekend, giving me a great chance to try out some more of Linda’s recipes. I am looking forward to cooking meals for a larger group and to sharing them with my family.
Unfortunately, the Mushroom Pie was not the greatest of starts to these family meals 🙁
I experimented further with Linda’s Shortcrust Pastry (p. 149), looking for a way of making it gluten-free. This time I used oat flour, potato flour and teff flour. The dough was very easy to work and to roll out but was so soft after baking that it almost mixed with the mushroom filling. We decided to call it “mushroom stew” instead and enjoyed it nonetheless. It tasted delicious!