Method: Heat the oil in a frying pan. Add the garlic and onion and fry gently until soft. Add the mushrooms and continue to cook until the mushrooms start to give out their liquid. Add the rosemary and continue to cook gently for another five minutes. Add the soya sauce and the cornflour mixture to the pan, together with a splash of soya milk. Bring slowly to the boil, stirring continuously. As the mixture thickens, add some more soya milk until the liquid surrounding the mushrooms is smooth and creamy. Add salt and pepper to taste, and then transfer the mixture to the pie tin lined with shortcrust pastry. Add a pastry pie lid and then cook in a moderate oven for twenty to thirty minutes, until the pie crust is light, golden brown. Serve with new potatoes and carrots.
Ingredients: olive oil for frying; 1/2kg mushrooms, chopped into thick slices; 1 tablespoon fresh rosemary; 1 clove garlic, crushed; 1 onion, finely chopped.