Serves 4–6
Fairy Ring Miso Mushroom Pie Recipe
Summer solstice is a time when the fairies are believed to be particularly active. A fairy ring is a naturally occurring circle of mushrooms. Said to be places where fairies dance, these circles are considered magical or even dangerous to enter. This pie creates the magic and creativity of a fairy ring without the danger of getting on the fairies’ bad side by breaking it!
Ingredients
500g (1lb 2oz) ready-made shortcrust pastry
Plain (all-purpose) flour, for dusting
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
500g (1lb 2oz) mixed mushrooms (such as chestnut/cremini, oyster or portobello), sliced
½ tbsp miso paste
1 tbsp wholegrain mustard
Splash of white wine (optional)
200ml (2/3 cup) vegetable stock
200ml (2/3 cup) single (light) cream
1 tbsp fresh thyme leaves
Sea salt and black pepper
Method
Preheat the oven to 200°C/400°F/Gas 6 and grease a 25-cm (10-inch) pie dish. Roll out about two-thirds of the pastry on a flour-dusted surface until it is big enough to easily line the dish with plenty of overhang. Use the pastry to line the dish, pressing it gently into the edges and trim the edges. Use the trimmings (and a little of the remaining pastry, if you need to) to create 8–10 little mushrooms for the decoration and set aside.
In a large pan, heat the olive oil over medium heat and sauté the diced onion for about 5 minutes until softened. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become golden brown (about 8–10 minutes).
Stir the miso paste into your mushrooms along with the mustard and splash of white wine (if using), and cook for another minute. Pour in the vegetable stock and simmer for a few minutes, allowing it to reduce slightly. Stir in the cream and fresh thyme, and season with salt and pepper. Remove from the heat and set aside.
Roll out a circular pastry lid for the pie. Pour the creamy mushroom mixture into the pastry-lined pie dish, and top with the pastry lid. Trim any excess pastry and seal the sides by pressing the pastry with your thumb. Arrange the mushroom shapes on top of the pie in a circular arrangement, creating a mushroom ‘fairy ring’. Bake in the preheated oven for 25–30 minutes or until the pastry is golden and crispy. Allow to cool slightly before serving.
Before breaking your fairy ring by slicing the pie, acknowledge the fairies and make a wish to them!
Kithen Magic
Beautiful and intentional plating is a ritual in itself that engages the senses, elevating a meal into something sacred. By carefully presenting food, you transform an ordinary dish into a mindful experience. The colours, textures and arrangement create harmony, honouring the ingredients. Like lighting a candle, it turns your meal into a personal offering and celebration of everyday beauty.
Kitchen Magic by Laura May is published by Welbeck (£20)
