Creamy spinach and mushroom pie recipe
Truffle oil adds to the earthy mushroom flavour, but this pie is just as delicious when made using whatever oil you have in your kitchen cupboards
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Cooking tools:
- Oven
- Stove
- Skillet
- Baking dish
- Pastry brush
- Grater
- Kitchen scale
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 2 tbsp truffle-flavoured oil
- 1 x 300g pack chestnut mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 3 thyme stalks, leaves only
- 1 tsp season-all spice blend
- 125g full-fat crème fraîche
- 125g young spinach
- 1 tsp cornflour
- 10g grated Parmesan*
- 1 x 350g pack chilled crispy potato slices
- steamed mixed veg, to serve (optional)
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