Guinness and Mushroom Pie
Vegetarian mushroom and Irish stout recipe
They say 'when life hands you lemons, make lemonade.' The situation I was in was - when life hands you some mushrooms, a leek and a lovely bottle of Guinness, make this delicious meat-free pie.
Further exploration of the freezer uncovered some frozen flaky pastry (always a good idea to keep in stock) so with that cheat established, we were ready to go.
The quantities below will serve two people - or one greedy husband - and this is excellent served with a salad and - of course - a glass of this fine Irish stout.
If the pastry needs to be defrosted, see to this first - although some can be cooked straight from the freezer. The packet will probably tell you what temperature you'll need to pre-heat your oven to - for the pastry I used it was 400°. All you need are mushrooms, a leek, a little oil, pastry and of course, the beer.
Funny - every time he goes to the store to buy Guinness for this recipe he comes back with at least six bottles...
Photographs © BritFlorida.
Prepare the leek
WASH AND SLICE THE LEEK
I used one medium sized leek. Wash the leek well and then cut into slices. I often find with leeks that tiny pieces of earth are still attached so it's a good idea to separate the slices into rings and give them a good rinse under the tap. I like to then dry them on a paper towel.
OLIVE OIL
Heat olive oil in a heavy pan - about one tablespoon - and sweat the leek slices over a medium to low heat. While these are cooking prepare the mushrooms.
Now the mushrooms
MUSHROOMS
I used 8 ounces of mushrooms. Wash them and then cut into halves or quarters depending on size. Add them to the pan with the leek. Cook for just a couple of minutes - the mushrooms only need to be warmed up and coated in the oil so that they can absorb the olive oil flavor.
THE GUINNESS!
I added half a large bottle. Yes, I drank the rest during cooking. (Cook's perk). I've worked out that it was about one and a half cups but the amount isn't critical. Bring it to the boil and then turn the heat down to a medium heat. By the way, by boiling beer or wine, the alcohol is removed - just in case you have guests who are concerned about this.
NOTE FOR STRICT VEGETARIANS
Beer contains isinglass - an animal by-product. If this is a problem for you, any dark ale or stout can be used and there are many available that don't contain any animal products. However, the Extra Stout version brewed in Canada uses NO animal products. This is the one that we used.
THE SECRET INGREDIENT
This might sound strange but I then add about a tablespoon of organic tomato ketchup. This helps to give flavor and body to the sauce. I like to let the vegetables cook in the sauce for about twenty minutes to allow the sauce to reduce and thicken. I always add freshly ground black pepper too.
Prepare the pastry
GET THE PASTRY READY TO BAKE
If you can make flaky pastry, I am full of admiration - I have to cheat. By now, the pastry is defrosted and I find that one slab from the packet is just bout right and needs no rolling or shaping. It depends on the brand you use. Put the slab of pastry into an ovenproof dish that has been lightly floured.
GET FANCY AND CUT THE PASTRY
Cut a rectangle around the outer edges of the pastry - about half an inch from the edge. Try not to cut right down to the bottom (like when you're cutting bread for garlic bread, leaving the bottom intact). Then lightly score the pastry as shown in the photograph - just to be fancy! At this stage, you can brush the pastry with a beaten egg to give it a golden finish when it's baked - I didn't have an egg!
BAKE
The pastry I used needed about twenty minutes at 400° but this will vary depending on the manufacturer. When the pastry is cooked through you'll be able to remove the 'lid' gently using a knife.
ADD THE FILLING AND SERVE
Ladle the mushroom and leek mixture into the pastry case. I usually have extra gravy left over to serve separately. Add the pastry lid and serve.
Photography credits
All photographs taken in my kitchen during the preparation of this delicious pie!
Items for the home
We all know that it's a fabulous drink but it's also a very well-known brand throughout the world. The distinctive black, white and gold logo and lettering if often found on décor items for the home that are perfect for the home bar, kitchen or games room.
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Thanks for reading - please leave a message
Wow!! I really have to try this Thanks!!!
Can I share my tip for washing leaks? If you cut a cross up the base of the leak (the white end) you can then open them out and wash between the layers. Admittedly you lose the rings but just washing them under the tap is so much easier (IMO). :0) Great page, even us meat-eaters may have a go at this one. My partner says guinness is nearly a meal in itself anyway! ;0)
I have to admit, I rarely cook with leeks, but this does look good.
These look absolutely scrumptious,
I do love Your secret ingredient!! Thanks for another wonderful recipe :)
I absolutely love all your lenses!
I had always thought Guinness was nasty til I had a pint in Belfast - nectar of the Gods! Now I claim it's a vitamin drink and I must have it if I feel run down. Sadly that still only applies to the British Isles, I haven't had a nice pint more than 400 miles from Dublin.
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@Elsie Hagley: Thanks for dropping by - I hope you enjoy it!
Nicely explained article, just love pies of any sort, but this one is different, will be cooking this one for sure. Thanks for sharing.
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@queerdoo: I would think about 150 grams. (I'm from the UK so I think in grams rather than ounces!)
I'm in the process of making this recipe but I still want to know about how many ounces or grams do you consider a medium leek? I live outside the U.S. and really don't know what a medium leek would look like in the U.S.
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@peterb6001: That's a great idea. My mum used to love the stuff.
i always want a Healthy Snacks or recipe for my kids and family.
Love the way how you have scored the pastry and really love using Guinness when cooking. Fancying that for dinner now as it's perfect for a cold day like today. Might get fancy and add a dash of worcestershire sauce to, which I find works great with stout.
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@anonymous: I agree! When I was pregnant - way back in the Dark Ages - my mother-in-law insisted that I had a bottle of Guinness every day. Alcohol would be frowned on for pregnant women today but I never needed iron pills and Guinness was much tastier!
Nothing like a Guinness on draft. Its is its own food group.
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@charlie1232: Men love it but I'm sure you will too :)
Guinness is my hubbys favourite drink, so must try this, am sure he will love it!
I'll surely try this. It sounds yummy!
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@Jo-Jackson: Enjoy!
I've had guinness in meat dishes before but never in one without. This sounds nice so i will try it.
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@Kailua-KonaGirl: Happy to find someone else who loves to cook with Guinness! It really does add a wonderful flavor. I hope you enjoy the recipe!
I keep forgetting about the ridiculous new ruling of only 5 blessings per lens. Sorry, I tried. At least you are pinned.
I can hardly wait to try this. It sounds wonderful. I use Guinness in other dishes, so I well aware of what a wonderful flavor it adds.*Squid Angel Blessed* and Pinned so I can find it again when I want to make it.
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@Dusty2 LM: It's lovely and very easy to make too. I hope you try the recipe!
Your Guinness mushroom pie sounds tasty because it has Guinness and mushrooms in it and I love them both. I appreciate you sharing this recipe. Slainte! (^_-)
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@BrianRS: Give it a try - it's a great recipe :)
Have to say, looks every bit as good as steak and Guinness and I love mushrooms in a pie.
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@DvdMovieGirl: Enjoy!
Great idea for St Patricks for my vegetarian guests!
Looks so yummy!!!
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@vineliner57: I know we'll be having it for St Patrick's Day! Thanks!
If it is made with Guinness it must be good. Looks like a good St Paddy's recipe!
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@LisaMarieGabriel: I used frozen pastry and it was lovely :) Enjoy!
Colin loves mushrooms and he used to love Guinness too before he stopped drinking alcohol. I need to head out for some Jus-Rol as I can't make pastry either LOL :) We will be trying this for sure! :)
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@LisaAuch1: What a great idea! My husband loves the mushroom and Guinness pie - I think he'd eat it every day if I'd let him. We'll be having it on St Patrick's Day too but we tend to cook this about once every couple of weeks - it's too tasty to eat just once a year :)
My husbands Birthday is the 17th March and This will be ideal for his Birthday St Patrick's day dinner.
My husbands Birthday is the 17th March and This will be ideal for his Birthday St Patrick's day dinner.
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@anonymous: No lid - as it says, the sauce needs to reduce. Thanks!
I'm very upset. I'm in the middle of making this recipe and got to the last part which said 'I like to cook the vegetables in the sauce about 20 minutes in order to reduce the sauce'. My question is: Do you cook it with a lid or not?
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@ericsdorsey: St Patrick's Day is a great excuse! Not that you need one, it's too good to only have once a year :)
Anything that goes with Guinness has got to be good. I will have to try this.
Your work is very good and I appreciate you and hopping for some more informative posts. Thank you for sharing great information to us. I feel strongly about it and love learning more on this topicwww.autobahnindustries.com/casingpipe.php
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@cleanearth: Mushrooms and Guinness is a great combination!
I love mushrooms! Thanks for sharing this :)
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@JohnTannahill: Good idea John! Every time I make it I seem to increase the quantities every time. Everyone wants a second helping.
Any recipe with Guinness is good, and mushrooms plus leeks sounds perfect. I will give this a try. I might double the quantities as I'm the greedy one.
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@LouisaDembul: I'm sure you'll enjoy it and it's very easy too - something I always like :)
Since I love all the ingredients, including the Guinness, I think this is a pie for me!
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@Craftypicks: Hi RockinPicks,I use both, after cutting off the bottom bit and any older-looking leaves. The I slice the leeks and wash them incredibly carefully because I find that tiny bits of grit are often trapped between the layers. I hope you try it - it's SO tasty!
I really liked this lens. Great photos. Honestly I like leeks, but never was shown how to cut them. Do you use the green or white or both? I recognize the color in the photo as right in the middle.
This mushroom and Guinness pie was good to learn.www.autobahnindustries.com
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@Gypzeerose: Thank you SO much! It's very tasty indeed - even my non-veggie friends love it :)
This vegetarian pie just sounds delicious. Pinned to my vegetarian board and blessed.
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@victoriahaneveer: It is - I hope you try it. Thanks!
Wow looks fab!
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@FirstClassShaving: Nooo! It's March - St Patrick's Day coming up :)Thanks for visiting!
Guinness I ..Must...Resist...
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@MiaMusement: No better time!
This sounds GOOD! I may very well be serving Guinness and Mushroom Pie for St. Patrick's Day!
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@dumpstergourmet: That's wonderful - thanks so much!
This looks great! I think I'll add it to the lens I just made (as melmik) featuring Guinness Recipes for St. Patrick's Day. Blessings!
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@tonybonura: Thank you - it is!
Sounds yummy.TonyB
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@themanlycat: It's very tasty! Thanks!
I love Guinness! gonna have to try this!
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@charlie1232: We absolutely love this dish! (And we drink a lot of Guinness to accompany it too). I hope your husband enjoys it. Thanks for leaving a comment!
looks fantastic! My hubby loves Guinness so may try one of these pies and see what he thinks of it.
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