Chanterelle and Cauliflower Pie

Though the patch in Kintore woods wasn’t quite as prolific as last year, there were still far more chanterelles growing in damp little clumps than I could have shaken a stick at (had I felt the need to wobble some wood at fungi).  In the end I settled for a mere basketful for I did, after all, have to painstakingly clean each one of the dirty little buggers when I got home. 

Much brushing and trimming and wine later I was faced with a large pile of bug/mud free mushrooms and immediately began to fantasize about a creamy chicken and chanterelle pie.  A rather wintery dish for August but it was raining hard outside so stodge didn’t seem too unreasonable.  Alas, there was no chicken in my fridge and the thought of a driech drive to the shops was not at all appealling.  Instead, I started to think about alternatives and remembered a cauliflower and mushroom pie I’d read about in Veganomicon.

A tweak here (different herbs, different mushrooms), a substitution there (cow’s milk rather than soya; puff pastry rather than biscuity crust) and I had an absolutely delicious pie.  So good, in fact, I don’t see me making the chicken version for some time.  🙂 

Cauliflower and Chanterelle Pie

(serves 2)

600ml bechamel sauce (butter, flour, milk, bay and nutmeg – recipe/instructions here)

1/2 tspn dried oregano

1/2 tspn dried thyme

1 tspn Dijon mustard

1 tblspn oil

1 leek, chopped

2 handfuls of chanterelles

1 tspn white wine vinegar

1/2 head of cauliflower, cut into florets

Puff pastry (I used ready-made & rolled)

  • Firstly, make your bechamel sauce and add the dried herbs and mustard to it.  Simmer for 10 minutes to let flavours combine, season and set aside.
  • In a different pan, fry the leek gently for 5 minutes until softened.  Add the chanterelles and vinegar cook for another 5 minutes until the juices have been released.
  • Add the cauliflower florets and stir well.  Cover and let cook for 15 minutes until the cauliflower has just softened (you may need to add a teeny bit of water to stop the veg from sticking to the pan).
  • Mix the herby sauce with the vegetables and pour into an oven proof dish.
  • Cover with puff pastry and brush with beaten egg.
  • Bake in a 190oC oven until the pastry is golden and puffy.
  • Dig in.

14 thoughts on “Chanterelle and Cauliflower Pie

  1. I loved that mushrooms shot, Wendy. I am glad you know your stuff when it comes to picking mushrooms. I would be too scared of picking the wrong thing, so I am impressed.

    Your pie looks utterly delicious. I think I will have to make it too! I hadn’t thought of adding vinegar to the mushrooms, does that make quite a big difference to the flavour?

  2. Holler – I only know chanterelles and ceps. That’s it. Trying to befriend Eastern Europeans at the moment – apparently they often know lots about fungi picking!
    Not entirely sure why vinegar is added. It does add a much needed tang but perhaps it also makes the moisture come out of the mushrooms? If you make the pie let me know how it goes! 🙂

    Beth – Yes, wine does that I find. 😉

  3. Oh my god! I was just replying to your comment about the kilo of chanterelles in 20 minutes and how I thought of you when I was writing it – ‘I bet Wendy has them growing on her doorstep…’ I can’t imagine the sheer delight of that! Oh yes, fab pie, by the way.

  4. Wonderful what we can come up with when we want to avoid a rainy dash to the store!
    Well done!
    I hate cleaning those mushrooms… but wine does help!

  5. I wish we got a variety of mushrooms here that I can explore. Unfortunately we only get button and portobellos and they are always so darn expensive (imported only)

  6. hi wendy,

    great post, the pie looks lush! I have just noticed that your blogg is featured on the wordpress home page!!! 🙂

  7. I’m entirely jealous that you have such good access to chanterelles. When we get them – they’re gorgeous, but man, are they expensive.

  8. Helen – Hee hee! That’s too funny. 🙂

    Katie – Just realised how lazy this post makes me sound!!!

    Cynthia – That really is a shame. Assume your climate is just too hot?

    Anna – You’re welcome!

    Megan – Really? Off to look!

    Giz – So I saw at Helen’s blog. That’s crazy!

    Holler – Look forward to hearing about it. 🙂

  9. I saw some in our local grocer. Imported from France.

    When I saw them I thought immediately of your Flickr shots…and there is the result. Should the recipe say 1 tablespoon of oil rather than 1 tablespoon of leek? (Sorry…just noticed it as I was copying down the recipe. Am on own at the moment and have a really pretty cauli just waiting to be used. And clearly some of those chanterelles from the grocer will be coming home with me this week, too.)

  10. chanterelles seem so fancy – do you think all the work cleaning them up makes them so expensive elsewhere? I didn’t envy you the cleaning but I did love the sound of that pie!

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