Source: Good Food Magazine, April 2009
Tasting notes. Stunningly good. I made one large pie as I don't have individual dishes. Used two types of mushrooms - regular white mushrooms and chestnut mushrooms. And used a bit more than in the recipe, as I knew the dish would be larger volume than four small pies. Couldn't find green peppercorns in brine, so just used some crushed dried green peppercorns. Didn't serve this to the kids, who had pizza instead - a dish entirely composed of mushrooms is pushing things a little far, even for my relatively good eaters.
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