Mushroom Pie

Serves: 4-6 (*hasnt been tried yet)

Ingredients:
olive oil
2 medium-large onions, chopped
2 garlic cloves, crushed (optional)
7 field mushrooms, sliced
2 punnets Swiss brown mushrooms, cut in 4
1 punnet button mushrooms, cut in half
1 tspn port
1 tspn red wine vinegar
freshly ground salt & pepper
1 heaped tbsp plain flour
¼ cup vegetable stock
a good splash of balsamic vinegar
a good splash of Worcestershire
1 heaped tspn mustard
1 tbsp freshly chopped parsley
1 sheet bought puff pastry
1 egg
1 tbsp milk

Method:
Preheat oven to 200-210°C.

Heat a little oil in a pan and gently saute onion and garlic. Add mushrooms (saving 1 field for garnish) and gently cook for 3-4 mins.

Add port, vinegar, salt, pepper and flour. Mix in well and cook for 1-2 mins. Then add stock, balsamic, Worcestershire, mustard and parsley. Gently cook for about 5 mins until thick and allow to cool a little.

Pour mushroom mixture into a baking dish. Lay pastry on top and cut away overlapping bits. Then lay extra mushroom on top.

Make egg wash by combining egg and milk, and brush top of pie.

Bake in oven for about 12 mins, until crisp and golden.