The girls and I went to the Stellenbosch Fresh Goods Market on Saturday. This is one of our favourite places to go to for breakfast or lunch on a Saturday.
Since BG wrote exam until 12:00, we went there for lunch. The girls both had “bockwurst on a brotchen”. I was torn between a wonderful mushroom kebab, with a variety of exotic mushrooms or mussels. In the end I decided to go for the mussels and it was a great choice! I got seven plumb mussels steamed in garlic, butter and basil and served with bruschetta and a tomato relish for R25.00!
I could however, not stop thinking about the mushrooms and went to Woolworths yesterday to get some exotic mushrooms, which I haven’t eaten since December last year. I was very surprised to see that Woolworths are still selling 2 punnets (400g) of exotic mushrooms at R30.00! This is really a bargain. The mixture contains a combination of fresh shiitake, portabello, king oyster and shimeji mushrooms.
This dish takes minutes to be prepared and is real comfort food. This mushroom pot pies serve 2 people as a main meal or 4 people as a side dish.
6 baby leeks, cleaned and chopped
2 garlic cloves, crushed
400g mixed mushrooms, sliced
50g white button mushrooms, sliced
30ml fresh thyme leaves
100ml dry white wine
125ml fresh cream
400g defrosted puff pastry
1 egg, beaten
Pre-heat the oven to 180ºC.
Heat the butter in a frying pan and fry the baby leeks until soft and fragrant.
Add the garlic mushrooms and thyme and stir-fry for 3 minutes.
Add the wine and simmer for 5 minutes.
Add the cream and remove from the heat.
Place into an oven dish or individual oven dishes and let cool down slightly.
Place the pastry on top and decorate as desired. Brush with the egg.
Bake until golden brown, about 15 minutes.