Mushroom Pie Recipe - Great British Chefs

Ingredients

• 30g of dried porcini mushrooms, roughly chopped
• 1kg mushrooms, wild and cultivated (use at least 4 of porcini, trompettes, chicken of the wood, chanterelles, shiitake, chestnut, field and tiny button mushrooms)
• 40g of butter, or use vegan butter if preferred
• 5 large garlic cloves, finely chopped
• 100ml of vermouth, or dry white wine
• 2 tbsp of olive oil
• 2 large onions, cut into 2cm cubes
• 2 fresh bay leaves
• 10g of 100% cacao, grated (Willie recommends Venezuela Black Hacienda Las Trincheras)
• soy sauce, 1/2 to 1 tbsp
• 1 bunch of flat-leaf parsley, chopped
• salt
• freshly ground black pepper
• 2 large onions
• 3 tbsp of olive oil
• 1 pinch of salt
• 1 celery heart, roughly chopped
• 2 carrots, roughly chopped
• 2 bay leaves
• 1 pinch of dried tarragon
• 2 sprigs of fresh thyme
• 2 sprigs of parsley
• mushroom trimmings
• 1 tbsp of soy sauce
• 500g of puff pastry