I love Autumn, there are so many colours every where, now that it has become colder. Soon all the leaves will be gone, only to be left with bare branches. It sure makes you appreciate each season. I get very excited when we have had rain, because that is when I go foraging for mushrooms. I have to be fast because the bugs love them just as much as I do. If I find too many, I slowly dry them in my oven on very low, over night. Then I store them in an airtight jar.

Never wash mushrooms, wipe only with a damp cloth. If washed they hold a lot of moisture.

Mushroom Pie Recipe

Serves 6 - 8

Pastry

500 gr plain flour

400 gr butter

1 cup sour cream or you can use thick yogurt but not as much.

Method

1 - In a food processor, put in all ingredients ( if using yogurt add slowly why motor is running until mixture has formed a ball and not sticky )

2 - Blend until mixture has formed a ball.

3 - Remove , place into a bowl , cover with glad wrap and rest in the fridge for 20 mins.

- any left over pastry can be frozen.

Filling

coconut oil for frying

4 cups mushrooms - clean with a damp cloth and slice

1 leek - sliced thinly

1 onion - sliced thinly

small Broccoli - slice thinly

200 gr cream cheese -remove from the fridge to soften, mashed with a fork

100 mls milk

bunch fresh herbs - parsley, chives, thyme - chopped finely (if using dried herbs, only use about

1 tsp, they have very intense flavour)

3 large eggs - mix well with a fork

Method

1 - Oven 200 c - lay grease proof paper in a large pie tin.

2 - Melt coconut oil in a large pot and saute onions.

3 - Add leeks, broccoli and mushrooms, with lid, cook for about 5 mins on low until soft. Remove any liquid. Then cool.

4 - In a bowl mix together cream cheese, herbs, milk and eggs really well, you can use a blender. Season with sea salt and pepper. Taste.

5 - Roll out just over half the pastry to fit your pie tin. Then roll out the rest for the top.

6 - Pour in the half the mushroom mix.

7 - Pour in the cream cheese mix.

8 - Top with the mushrooms mix.

9 - Dampen the edges of the pastry and lay the top on, crinkling the edges. Using a fork poke holes on top, to let air escape. Brush the top with melted butter or milk.

10 - Bake for about 30 mins or until golden brown, Cool slightly before slicing. Don't freeze.