#mushroompie

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The pop-up screams at the asker.

"[HAVE YOU EVER DIED IN A NIGHTMARE, WOKE UP SURPRISED YOU HADN'T EARNED YOUR FATE]???

"THEN BUY [ALUMINUM NOIL FOIL] TODAY AT [the-noli-show]!!!"

Feeling like having a cozy dinner This creamy vegan mushroom pie is just what you need. The filling is rich and flavorful thanks to the mushrooms, coconut milk, and savory herbs that are mixed together. The crispy puff pastry makes for a great contrast in texture.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 garlic cloves, minced. 400g mushrooms, sliced. 1 can 400ml coconut milk. 2 tbsp flour. 1 tbsp soy sauce. 1 tsp thyme. 1 tsp rosemary. Salt and pepper, to taste. 1 sheet vegan puff pastry.

Instructions: Start by heating the oven up to 400F 200C. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. It will take about 5 to 7 minutes of cooking after adding the mushrooms for the juices to come out. Add the flour to the mushrooms and mix them together. Keep cooking for one more minute. Add the coconut milk slowly while stirring all the time until the mixture gets thick. Add salt, pepper, thyme, rosemary, and soy sauce. Take it off the heat. Put the mushroom mixture in a pie dish. Spread the puff pastry out and put it over the pie dish. Cut off any extra pastry. Tear a few holes in the dough to let the steam escape. Put the pie in the oven for 25 to 30 minutes, or until the crust is golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes