Wild Mushroom and tarragon pie
We love the idea of foraging for mushrooms, boots and hats on and off to the woods on a bright but chilly Sunday afternoon. We are certainly not pros, and still take someone in the know with us, so we don’t by mistake happily pick up a ‘Destroying Angel’ or a ‘death cap’. The plus with going hunting with an expert is that they always have their secret spots, mind you – you would be lucky to get that info, something that they are very reluctant become public knowledge (no joke we have family members who wont even tell us where their secret spots are!). The self satisfaction of getting home after foraging (normally a tiny amount in our case) and cooking it up for supper is next to none. Nothing beats a mixed mushroom bruschetta – we make ours in a frying pan over a medium heat with butter, shallots, garlic, tarragon, parsley and a swig of white wine, onto toasted sourdough with a poached egg on top. This mushroom pie is one of our absolute favourites for autumnal cosiness, nothing makes you happier than digging into this curled on the sofa with a good movie while hearing the leaves rustle in the dark outside. We have done individual ones, as feels fun to pull out of the oven your own little pie, put if making for a few probably easier to just make a large one. Just to make it easier we have done something naughty and used ready made pastry that you can buy at the supermarket, as easy as pastry is to make it feels like the hugest effort at the end of a long day, however if you can muster the energy then you will have a better result (Dorset pastry – store bought is quite good).