Equipment.

sharp knife & chopping board

ovenproof dish

saucepan, or a large sauté/frying pan

pastry brush

jug/heatproof bowl

kettle

sieve

Ingredients.

2-3tbsp oil, any variety

3 tbsp of vegan butter, for frying, and for brushing the pastry

1 onion

3 bay leaves

100g celery stalks

½ tsp salt

Freshly ground black pepper

500g mushrooms, wiped clean

4 cloves garlic

More salt & pepper, to taste

3 tbsp plain flour

250ml vegetable stock, made with half a stock cube

200ml oat milk, or another plant milk

2 tsp wholegrain mustard, or Dijon

1 tsp miso paste, optional

Handful fresh soft herbs, e.g. parsley, dill, tarragon, chives etc

3 heaped tbsp plant creme fraiche, or double cream with a squeeze of lemon juice

1 sheet ready-rolled puff pastry

Method.

1.     Preheat the oven to 200c

2.     Finely dice the onion and celery and add to a sauté/saucepan with a tablespoon each of olive oil and vegan butter, 3 bay leaves, and ½ teaspoon of salt. Sauté on medium heat for around 15-20mins whilst you prepare the rest of the filling. Stir occasionally – it should become golden and slightly translucent, but not burnt

3.     Wipe any dirt from the mushrooms and cut them in 4/6/8, depending on their size

4.     Peel and chop the garlic

5.     Prepare the vegetable stock. Usually 1 stock cube makes 500ml, so you’ll need ½ a stock cube for this. However, check the packet instructions to be sure

6.     Once the onions and celery have sweated down, transfer to a dish and set aside

7.     Turn the heat up very high and add half the mushrooms to the pan, along with a tablespoon of oil and a pinch of salt. Fry for around 5mins or until they are caramelised and most of the water has cooked out

8.     Transfer the mushrooms to the onion/celery dish, and repeat this process with the remaining mushrooms (with oil & salt)

9.     At this point, take the puff pastry out of the fridge (10mins before needed)

10.  Place everything back in the pan and turn the heat down to medium again, stirring in the garlic for 2-3mins

11.  Add the flour and stir to coat all the vegetables

12.  Add the stock, mustard, and miso paste, and cook for another 2-3mins

13.  Add the crème fraiche and cook for another 2-3mins

14.  Finally, stir in the fresh herbs. Taste and adjust the seasoning as necessary

15.  Transfer the mixture to the ovenproof dish

16.  Lay the puff pastry over the dish and trim to size, leaving a couple of centimetres of overhang. Push this down the side a little, to create a border

17.  Score the top gently with a sharp knife and brush with a little melted plant-based butter

18.  Bake in a hot oven for 30mins or until golden & puffed up. Leave to rest for 5mins before serving