WILD SHROOMA portobello & chestnut mushroom pie with asparagus & white wine
Awards & Accreditations
What you think
Mmmmmmmm. Deelish. Lots of luvverly mushrooms, full of flavour. wonderful
Jayne From Wrexham
Orgasmic and that doesn't often happen these days... and it lasted longer. Fab baby just fab.
Christopher From Haddenham
Love pies and this is the best mushroom pie ever
Jane From london
I regularly long to visit and fill my tummy with your Wild Shroom pies 😍
Fleur From Cape Town
What a well balanced pie I could not fault it in any way, I would say it is perfect
Barry pridding From North wales
This pie is a meat eaters favourite pie. I love mushrooms so gave it a try & it's become my go to.
Alice From London
Gorgeous! Tasty. Well filled. Great pastry. What's not to like?!?!
Indi From West Sussex
Divine - best veggie pie ever, always on my shopping list if I can find somewhere that stocks it.
Annewithane From New Radnor
|Typical values||per 100g||per pie|
|of which saturates||4.3g||11.6g|
|of which sugar||1.3g||3.5g|
Wheat flour (wheat, calcium, iron, niacin, thiamine), mushroom (23%) (portobello, chestnut), water, onion, crème fraiche (milk), asparagus (7%), identity preserved palm oil, white wine, leek, rapeseed oil, garlic, cornflour, wholegrain mustard (water, mustard seeds, spirit vinegar, salt, white wine vinegar, sugar, spices), salt, Worcester sauce (water, spirit vinegar, cane molasses, tamarind paste, salt, onion powder, cayenne, garlic, clove), wild porcini mushroom (0.2%), wheat protein, raising agent (sodium bicarbonate), black pepper, herbs, yeast extract, barley malt extract.
For allergens including cereals containing gluten, see ingredients in bold and underlined. Also may contain traces of soya and sesame seeds. Please note: some of our pies sold in pubs and restaurants may contain free range egg. Please check with your server when ordering if you have an egg allergy. if you’re ordering this pie through Pie Street Heroes it will contain free range egg. For Pie Street Hero pie allergens, have a look at the allergen page here.
Place the pie on a baking tray into a pre-heated oven.
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’