Mushroom and Ale Pie

Espresso Mushroom and Ale Pie

We first met Chloe at Brighton and Hove Food Festival last Easter, it was a freezing cold weekend (snowing in fact) but despite that Chloe spend enough time at our stand to take some beautiful photos and get interested in our project. That lead to Robbie’s first inverview which you can read her blog Gannet and Parrot

Since then, we’ve kept in touch with Chloe who used our mushrooms at a pop-up dining event she held in the summer (which looked amazing). She created this recipe as a vegan alternative for one of her guests and has been kind enough to share it with us – we think this would work just as well on an autumnal evening as it would in the height of summer.

And for anyone interested, Chloe is holding her next Gannet and Parrot Pop-Up dinner on Friday 4th October at Cafe des Artistes in Lewes

Over to Chloe.

“I developed this Espresso Mushroom and ale pie as the vegan option at my first supper club. The rest of the table were having a rich rabbit pie cooked in Harvey’s Copperwheat, cream and tarragon; I wanted to give the veggies an alternative that wouldn’t lead to food envy, and this worked! I have used a little butter in this version but the dish works well without for those who are dairy-free. The extra special Espresso Mushrooms lend the pie a note of nuttiness that works beautifully with the beer and fresh herbs, and of course, the addition of home-grown mushrooms makes for a great conversation point! This pie is simple to make and works very well as a hearty family meal, or served in individual dishes at an unpretentious dinner party.”

Espresso Mushroom and Ale Pie Recipe

Mushroom and Ale Pie

By Alex Georgiou Published: September 13, 2013

  • Yield: 3-4 Servings
  • Prep: 5 mins
  • Cook: 50 mins
  • Ready In: 55 mins

We first met Chloe at Brighton and Hove Food Festival last Easter, it was a freezing cold weekend (snowing in fact) but despite that …



  1. Heat the oil in a small casserole dish and fry the chopped onion until lightly golden, about 4 minutes.
  2. Add the finely diced carrot, celery and garlic and fry slowly for 15 minutes or so until the vegetables are soft.
  3. Stir in the green lentils straight from the can. I find using tinned lentils is better for this dish as the water from the can helps to thicken and enrich the sauce. You can of course use pre-cooked, dried green lentils instead as a more economical option although you would also need to add some water thickened with a little cornflour.
  4. Stir in the wholegrain mustard and beer, pop in the bouquet garni and leave to simmer for 10-15 minutes or so. Give the dish an occasional stir and make sure it doesn’t get dry by adding a drop of water or a splash more beer as needed. Go easy on the beer if you are using a particularly flavoursome ale, you don’t want to overpower the mushroom flavours.
  5. Preheat oven to 200c
  6. Melt butter in a frying pan and fry off the sliced mushrooms in small batches making sure you don’t overcrowd the pan or they will get soggy. Fry over a medium-high heat and keep the mushrooms moving until they are nicely browned while maintaining their shape.
  7. Take the lentil mixture off the heat and stir the cooked mushrooms and finely chopped herbs. Season to taste with salt, pepper and a little nutmeg if desired. I have tried adding tarragon in place of mint, which is also tasty, but I find mint is best for balancing the bitterness of the beer.
  8. Spoon the mushroom and lentil mixture into a pie dish and top with pastry, I find homemade rough puff is the tastiest but Jus Rol works just fine. Brush with milk or beaten egg and make a couple of holes in the top to let out the steam.
  9. Bake for 18-20 minutes until the pastry is golden. Delicious served with buttery new potatoes and herby green salad.

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