Wild mushroom and pepperberry pie

Experience the earthy, aromatic flavours of this homemade wild mushroom and pepperberry pie from Nornie Bero. A rich, creamy mushroom filling is elevated with native Indigenous spices, ground pepperberry, saltbush and bush tomato, topped with crisp butter puff pastry for the perfect indulgent meal.

• serves

  6

• prep

  10 minutes

• cook

  2 hours

• difficulty

  Easy

Ingredients

• 500 g wild exotic mushrooms (see Note)
• 250 g button mushrooms, quartered
• 40 g butter, diced
• 1 tbsp olive oil
• 2 onions, finely chopped
• 2 tsp ground pepperberry, plus extra to scatter
• 2 tsp ground saltbush
• 2 tsp ground bush tomato
• 2 bay leaves
• 5 sprigs thyme, leaves picked, plus extra to scatter
• 1½ tbsp plain flour
• 2 garlic cloves, finely chopped
• 100 ml dry white wine
• ½ cup vegetable stock
• 2 tbsp crème fraîche
• 2 tbsp finely chopped flat-leaf parsley
• sea salt
• 1 sheet butter puff pastry, semi-thawed
• 1 egg yolk

Instructions

1. Preheat the oven to 200˚C fan-forced. In a large frying pan over medium heat, cook the mushrooms in batches in butter, until browned. Transfer to a medium bowl.
2. Return the frying pan to the heat with the olive oil, then add the onions and cook, stirring, until golden. Add the spices, bay leaves and thyme and cook for 1 minute, or until fragrant. Return the mushrooms to the pan with the plain flour and stir to coat.
3. Add the garlic, white wine and the vegetable stock and bring to a simmer. Cook, stirring, for 3-5 minutes, or until thickened. Remove the pan from the heat, stir through the crème fraîche and flat-leaf parsley. Spoon the mushroom filling into a 25 cm ceramic pie dish.
4. Brush the pastry sheet with egg yolk, then lightly sprinkle with salt, extra ground pepperberry and thyme leaves. Use a sharp knife to cut 2 cm slits in the pastry, then place over the mushroom filling and press into the lip of the dish to seat. Use a knife to remove excess pastry. Bake for 25-35 minutes, or until golden brown.

Note

• If using mushrooms in varying sizes, cut large ones into halves or large chunks. Large onions are best for this recipe.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.