British Mushroom and Ale Pie

Place dried porcini mushrooms in a heatproof bowl, pour 180 ml boiling water over them, and steep for 20 minutes until completely tender.

In a large mixing bowl, combine 280 g all-purpose flour and 4 g fine sea salt; whisk thoroughly to disperse the salt evenly.

Add 170 g chilled, cubed vegan block butter to the flour mixture and toss to coat each piece in flour.

Press the butter cubes flat between your fingertips into thin flakes, working quickly to keep the fat cold until the mixture resembles coarse gravel with pea-sized sheets of butter remaining.

Whisk 5 ml chilled apple cider vinegar into 90 ml ice water, drizzle two-thirds over the flour mixture, and toss lightly with a fork until the dough starts to clump together, adding the remaining water only if dry flour remains at the base.

Turn the shaggy dough onto a lightly floured work surface, gently press it into a cohesive rectangular disc measuring 2 cm thick, wrap tightly in plastic wrap, and chill in the refrigerator for at least 45 minutes.

Pour the steeped porcini mushrooms through a fine mesh strainer set over a bowl to collect the liquor, squeeze excess liquid from the porcini caps, and finely chop the rehydrated mushrooms.

Heat 30 ml olive oil in a heavy-bottomed Dutch oven over medium-high heat at 190°C (375°F) until shimmering, add the quartered cremini and chopped portobello mushrooms in a single layer, and sear without stirring for 4 minutes until deeply browned on the bottom.

Transfer the browned mushrooms to a plate, lower the heat to medium at 160°C (320°F), melt 30 g vegan block butter in the same Dutch oven, and cook the halved shallots cut-side down for 6 minutes until rich golden brown.

Add 4 minced garlic cloves, 30 g tomato paste, 5 g chopped thyme, 3 g minced rosemary, 3 g fine sea salt, and 2 g cracked black pepper to the shallots, stirring continuously for 2 minutes to toast the paste and bloom the aromatics.

Sprinkle 30 g all-purpose flour evenly over the shallot mixture and stir thoroughly for 2 minutes over medium heat to coat the aromatics and cook out raw flour flavor.

Pour in 330 ml vegan dark ale slowly while scraping the bottom of the Dutch oven with a wooden spoon to dissolve all caramelized brown fond.

Return the seared mushrooms and chopped porcini to the Dutch oven, pour in 240 ml low-sodium vegetable broth, 120 ml of the reserved strained porcini liquor, and 15 ml soy sauce, then bring the liquid to a boil.

Reduce heat to low at 85°C (185°F) and simmer gently uncovered for 15 minutes, stirring occasionally, until the gravy thickens to a glossy consistency that coats the back of a spoon heavily.

Transfer the hot filling into a shallow baking dish or plate and allow it to cool completely to room temperature for 30 minutes, or chill in the refrigerator until cool to the touch.

Position an oven rack in the lower-middle position, place a rimmed baking sheet on the rack, and preheat the oven to 200°C (400°F).

On a lightly floured work surface using a rolling pin, roll the chilled dough into a circle 4 mm thick and approximately 28 cm in diameter, roughly 5 cm wider than the rim of the 23 cm pie dish.

Spoon the cooled mushroom and ale filling into the 23 cm deep-dish pie pan, leveling the surface gently with a spoon.

Drape the rolled pastry sheet over the filled dish, trim excess overhang to 2 cm, fold the pastry overhang under itself around the rim, and press or crimp firmly against the rim to form an airtight decorative seal.

Using the tip of a sharp paring knife, cut three 4 cm steam vents in the center of the top pastry crust to release steam during baking.

In a small ramekin, whisk together 30 ml unsweetened soy milk and 5 ml maple syrup, then brush a light, even layer over the entire surface and crimped edges of the pie crust.

Carefully place the pie directly onto the preheated rimmed baking sheet in the oven and bake at 200°C (400°F) for 40 to 45 minutes until the pastry is deep golden brown, crisp, and the filling bubbles vigorously through the steam vents.

Carefully transfer the pie to a wire cooling rack and let rest for 15 minutes at room temperature to allow the rich ale gravy to settle before slicing and serving.