Mushroom pies

Name: Mushroom pies
Total time: 70 min
Ingredients: 30g dried porcini mushrooms; 60g dried basmati and wild rice; 1 cal cooking spray*; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 large leek, thinly sliced; 3 portobello mushrooms, roughly chopped; 200g chestnut mushrooms, halved; 200g baby button mushrooms; 200g mixed mushrooms; 1 low-salt vegetable stock pot, suitable for vegans; Half small pack fresh tarragon, leaves chopped; Half small pack fresh parsley, leaves chopped; 80g ready-rolled shortcrust pastry; 2 tsp nigella (or black onion) seeds; *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient

www.slimmingworld.co.uk

This diamond of a dish features more than four varieties of mushrooms!

View full recipe on www.slimmingworld.co.uk

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Cooking tools:

Rolling pin
Pie dish
Fine-mesh sieve
Nonstick skillet
Saucepan
Mixing bowl
Kettle
Measuring cup
Oven
Chef's knife
Cutting board
Wooden spoon

Ingredients

30g dried porcini mushrooms
60g dried basmati and wild rice
1 cal cooking spray*
1 onion, finely chopped
4 garlic cloves, crushed
1 large leek, thinly sliced
3 portobello mushrooms, roughly chopped
200g chestnut mushrooms, halved
200g baby button mushrooms
200g mixed mushrooms
1 low-salt vegetable stock pot, suitable for vegans
Half small pack fresh tarragon, leaves chopped
Half small pack fresh parsley, leaves chopped
80g ready-rolled shortcrust pastry
2 tsp nigella (or black onion) seeds
*Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient