After a long day of work, I just had to get out for a quick fungi hunt this evening. I got lucky and found a beautiful honey fungus near the park fence.
They were mature but still looked fresh and ready to add some earthy flavour to a meal.
Excitedly but Carefully picking them.
With my family eagerly expecting a mushroom dish every Friday, I decided to treat them to something special. I gathered a few of the honey fungus.
And I had picked up some shiitakes and button mushrooms from the farm shop to round it all out.
And so, tonight's dinner was a Peppered Beef and Wild Mushroom Pie—
I’m feeling wonderfully stuffed and ready for bed, but I just had to share this first.
Peppered Beef and Wild Mushroom Pie 🍄
Beef brisket in chunks.
Spices
Sliced mix of wild mushrooms
Tallow instead of oil is tastier.
I gathered all my ingredients.
Ingredients
1 kg beef steak (sirloin or ribeye, cut into cubes)
400 grams of wild mushrooms
1 large onion (chopped)
2-3 tbsp beef dripping/tallow (or oil)
3 cloves garlic (minced), optional.
1-2 tablespoons freshly cracked black pepper (or adjust to preference)
1-2 tsp fresh herb, thyme (as preferred)
1 cup beef stock
1/4 cup red wine
Splash of Worcestershire
Pre-made puff pastry pastry for the top and bottom.
Instructions
In a large pan, heat the beef dripping (or oil) over medium-high heat. Add the beef cubes and brown them on all sides.
Remove and set aside.
In the same pan, sauté the onions until they turn golden brown.
Pour the browned beef and onions into the pressure cooker.
Add just enough water to cover the meat.
Pressure cook for about 30-40 minutes until the beef is tender.
After cooking, separate the beef and onions from the broth and set the broth aside for later (reduce down if needed)
In the same pan with beef dripping, cook the mushrooms over medium heat. Add garlic and cook until the mushrooms are golden brown.
Mix the mushrooms, beef, onions, herbs and enough reserved broth to create a rich, thick filling.
Add lots of pepper
Simmer briefly to combine flavours.
Add the corn flour to thicken.
Once thickened, let cool a little.
Transfer the filling to a pie dish with pastry,
Top with pastry.
Seal the edges.
Brush with a bit of milk or egg wash for colour.
Bake at 200°C (400°F) for 20-30 minutes or until the crust is golden.
Done!
Let it cool before serving to allow the filling to firm up a bit.
Served with creamy mashed potato.
I added some gravy.
This Peppered Beef and Wild Mushroom Pie is a hearty and rustic dish. The tender, pepper-seasoned beef melts in your mouth and blends well with earthy wild mushrooms encased in a golden, flaky pastry crust.
The pepper adds a touch of warmth but is not overpowering, and the filling is rich and fragrant.
Delicious Meaty pie with lots of mushrooms! The combination of wild honey fungus with farm-fresh shiitakes and button mushrooms was delicious.
This is a very comforting dish on a cold day!
This post is dedicated to 
I hope you all had a good fungi Friday!
Mariah 🍄😊
