Hello everybody, it’s me, Connelly, welcome to our recipe website. Today, we’re going to make a special dish, mushroom & courgette pie. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Перевод слова mushroom, американское и британское произношение, транскрипция, словосочетания, однокоренные слова, примеры использования. A mushroom is the fleshy, spore-bearing fruiting body (sporocarp or reproductive structure) of a fungus, typically produced above ground on soil or on its food source. The term "mushroom" also is used to designate the entire fungus with a fruiting body.

Mushroom & Courgette Pie is one of the most popular of current viral foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mushroom & Courgette Pie is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have mushroom & courgette pie using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom & Courgette Pie:

1. Get 400 g mixed mushrooms
2. Take 400 g courgette
3. Get 1 Red onion
4. Prepare 2 Carrots
5. Make ready 2 sticks Celery
6. Take 10 sprigs Thyme
7. Get 20 g Parsley
8. Take Bay leaf x 1
9. Prepare 1 tbsp Tomato purée
10. Get 50 ml red wine
11. Prepare 250 ml veg stock
12. Get 6 sheets Filo pastry
13. Take Cooking oil spray

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Instructions to make Mushroom & Courgette Pie:

1. Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley.
2. Heat half tablespoon olive oil in large frying pan over medium heat, add onion and cook for four minutes. Add carrots and celery and stir in for 2 minutes. Add mushrooms and cook for four minutes, adding courgettes after two minutes. Add thyme and bay leaf and stir for one minute. Add tomato purée and stir for one minute, and add wine and then vegetable stock, simmering for 10 minutes. Add parsley leaves and season to taste. Tip ingredients into baking dish, smooth out and rest for 5 minutes.
3. Crumple filo into loose balls and spray with cooking spray, topping the ingredients in baking dish. Bake in preheated oven at 190”C (170”C fan) for 20 minutes.
4. Serve with broccoli and kale, topped with lemon juice. Enjoy!

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