practical, how cooking recipe Mushroom Courgette Pie with 13 ingredients and 4 stages of easy cooking, which is very practical.
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From Middle English musheron, musseron, from Anglo-Norman musherum, moscheron, from Old French moisseron, of obscure origin: probably derived from Old French mosse, moise ("moss"), as the use first applied to a type of fungus which grows in moss, from Frankish *mosa ("moss".
Mushroom, the conspicuous umbrella-shaped fruiting body (sporophore) of certain fungi, typically of the Popularly, the term mushroom is used to identify the edible sporophores; the term toadstool is.
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Good Morning mother, now you can prepare recipe Mushroom & Courgette Pie with 13 ingredients and 4 steps. Next this is how to cook, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 4 stages of easy cooking Mushroom & Courgette Pie.
Ingredients all Mushroom & Courgette Pie
Needed 400 g : mixed mushrooms.
Needed 400 g : courgette.
Needed 1 : Red onion.
Prepare 2 : Carrots.
Prepare 2 sticks : Celery.
Prepare 10 sprigs : Thyme.
Prepare 20 g : Parsley.
Needed : Bay leaf x 1.
Prepare 1 tbsp : Tomato purée.
Needed 50 ml : red wine.
Needed 250 ml : veg stock.
Prepare 6 sheets : Filo pastry.
Prepare : Cooking oil spray.
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If all composition Mushroom & Courgette Pie it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Process Cooking Mushroom & Courgette Pie
Peel and dice onion and carrots, and slice celery. Chop mushrooms and thinly slice courgettes. Pick leaves from thyme and chop with parsley..
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..
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..
Serve with broccoli and kale, topped with lemon juice. Enjoy!.
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