Making tasty mushroom pie has never been so easy. And the best part is you don’t have to compromise with ingredients, with this recipe it’s all natural. 

Our Wild Mushroom Sauce can be used to make sauces, soups and stews, but it also works really nice as a pie filling. 

I made the base just mixing butter (125g) with rye flour (3dl) and some water and salt. If you prefer vegan base, you can find many alternatives by googling vegan pie base.

Filling:

Measure 2dl (one bag) of mushroom sauce mixture and add 2dl of water. Let sit for about 10–15min. Pan fry the mixture for 5 minutes using a dash of vegetable oil. Mix well and let the sauce simmer on low heat for about 5mins. Add vegetables if you like. Zuccini, for example.

 Add 2dl of Oatly’s iMat Fraiche/sour cream or similar. Mix well and add the mixture on the pie base. Put it in the oven and bake approx 30-40 min. You can spricle sunflower seeds or similar on top. I also added fresh spruce buds on top. Spruce and chanterelle is an excellent combination. You can also use spruce buds powder by Arctic Warrios.