We may be one month away from spring but we’re still enjoying wonderful warming dishes like this Moroccan butternut, mushroom and nut pot pie.
The evenings have a chill and we are still enjoying many of our favourite winter dishes for comfort and warmth. We’ve teamed up with The South African Mushroom Farmers’ Association and tried out some of their winter recipes. This Moroccan butternut, mushroom and nut pot pie. has been a popular one in our home.
Mushrooms – The Ultimate Winter Ingredient
Mushrooms are one of my ultimate winter ingredients, not only because of their incredible health benefits, but their umami. Umumi (or savory taste) is an important concept in Japanese cooking. Foods, like mushrooms, that have strong umami flavours are ideal for adding a distinct taste to soups, broths, stews etc.
The traditional ‘tongue map’ in which different tastes are distributed in different regions of the tongue has been proven incorrect. Most taste buds on the tongue and other regions of the mouth can detect umami taste, irrespective of their location. This makes ingredients like mushrooms all the more important for adding richness and flavour to winter dishes.
The South African Mushroom Farmers’ Association has more about umami HERE.
Mushrooms are incredibly healthy for children
Aside from their immune boosting properties, they’re great for improving memory. Researchers at the National University of Singapore found that eating two 3/4 cup servings of cooked mushrooms per week may reduce your odds of mild cognitive decline. This means that kids that eat mushrooms are benefitting from their incredible memory boosting powers.
Mushrooms are one of the greatest immune boosters. Some varieties of mushrooms (like the button mushrooms in this recipe) contain lentinan and beta-glucans, both of which are good for improving your immune system.
Mushrooms are great for energy. Mushrooms are rich in B vitamins: riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5), and niacin (B3). These help the body utilize energy from the food we consume and produce red blood cells, which carry oxygen throughout the body.
Moroccan Butternut Mushroom & Nut Pot Pie
For the filling:
- 2 tsp olive oil
- 1 Tbs butter
- 150g button or portabellini mushrooms, quartered
- 100g baby mushrooms
- 1 tsp paprika
- 1 tsp ground cumin
- salt and milled black pepper
- 500g roasted butternut, cubed
- 125g feta cheese
- 2 ½ Tbs dukkah
- 50g flaked almonds, toasted and crumbled
- 2 ½ Tbs fresh coriander, chopped
Phyllo Pot Pies
- 2 ½ Tbs olive oil
- 6 sheets phyllo pastry, trimmed into large squares
- 2 Tbs white sesame seeds
- To Serve: fresh coriander leaves
For the filling:
- Heat the oil and butter in a pan and fry the mushrooms and button mushrooms for 5 minutes.
- Add the paprika and ground cumin and cook for 2 minutes.
- Turn off the heat and add the remaining ingredients.
- Gently combine and set aside.
Phyllo Pot Pies:
- Preheat the oven to 200°C.
- Brush the sheets of phyllo pastry lightly with olive oil and arrange on top of each other in an overlapping stack.
- Place the cooled filling in the centre of the pastry and enclose the filling in the pastry.
- Brush the top with olive oil and scatter the sesame seeds over the top.
- Transfer the pie to a baking sheet and bake for 20 – 30 minutes, or until golden and crispy.
DISCLAIMER: This was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated image. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.