Tuesday, February 25, 2014

Mushroom and Barley Tourtière

Barley and mushrooms combine with warm spices and maple syrup to make a wonderfully delicious vegan version of a French Canadian classic.  Barley gives structure to the filling and complements the mushrooms' taste and texture.  You can make the filling the day before to let the flavours really blend together, and to save you some time on baking day.

Makes a 10" pie
- pie crust
- 2 tbsp oil
- 2 onions, diced
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tsp ground fennel
- 1 tsp thyme
- 1/2 tsp rubbed sage
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp coriander
- pinch nutmeg
- 8 cups chopped assorted mushrooms (I used oyster, cremini, and portabello)
- 1 tbsp light soy sauce
- 2 tbsp maple syrup
- 1/3 cup vegetable stock
- 1/2 cup red wine (or more vegetable stock)
- 2 cups cooked pot barley (cooked in vegetable broth is best)
- 1.5 cups diced potato, boiled for 3-5 mins, until slightly tender
- salt and papper to taste
- plain soy milk for brushing

1. Make your pastry, chill, etc.
2. Cook the barley according to the directions on the bag.  Generally, 1 cup of uncooked barley will yield almost 4 cups of cooked barley.  I like to have extra on hand to throw into soups and the like throughout the week.
3. Boil your potatoes while the barley is simmering.  Rinse with cold water and set aside.
4. Heat oil in a large pot over medium heat.  Sauté onions and celery for 5-7 mins, until softened.  Add garlic and spices and cook for 1 min more.
5. Add mushrooms, soy sauce, maple syrup and stock.  Mix well and cook for about 5 mins, stirring regularly, until mushrooms have released their water and have cooked down.
6. Add red wine and cook for 5 mins.  Add barley and potato and mix well.  Cook for another 5 mins or so, stirring very regularly.  The mixture should be moist but not soupy.  When you drag your stirring utensil along the bottom of the pot, liquid should not immediately fill the void.
7. Season with salt and pepper to taste.  Adjust spices as needed.
8. Spread the mixture on a baking sheet lined with parchment paper and place in the fridge to cool down.
9. Make the pie as per usual.  Brush the top crust with plain soy milk and place in the fridge.
10. Preheat oven to 400 degrees with a rack in the bottom third of the oven.  When oven is up to temperature, brush the top crust once more with soy milk.  Bake for about 50 minutes, or until top crust is golden brown.


Francesca said...

This looks delicious! I cannot wait to try it - but how much maple syrup is required for this recipe? Also, is there anything I can sub for the red wine (I have an allergy issue with wines)?

Vegan Dad said...

I fixed the recipe, Francesca.

Anonymous said...

This looks incredible! Finally cooling down from summer in this part of the world and this looks like the best imaginable Autumn comfort food :)

Minnie said...

We're in the UK and are going to try this. Looks yummy.

minnie said...

We did make this and it was lovely. Very substantial. Better the next day, as you say. There was loads of it! Enough for easily eight people.

Corrin Radd said...

Made this today. It's great!

Chantal said...

I just made this today for Thanksgiving. It was great. Thanks for the recipe!