Mushroom, Verjuice and Thyme Pie with Sour Cream Gruyere Pastry

INGREDIENTS

Filling

  • 150g Unsalted butter
  • 560g Large field mushrooms
  • 2 tbspn Thyme leaves
  • 1/4 cup Unbleached plain flour
  • 3/4 cup Full fat cream
  • pinch Sea Salt
  • pinch Black Pepper

Pastry

  • 1 batch Sour Cream Pastry
  • 1/2 cup Gruyere Cheese
Print Recipe

  • Place a large saucepan over a high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning.

  • Add the mushrooms and cook for four to five minutes. Add the Verjuice and cook until absorbed.