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Simmon Rimmer who has a vehfgetarian restaurant in Manchester England includes the recipe in his book "More from the Accidental Vegetarian"
Peppered mushroom and stilton pie would have its origin in England.
Stilton is an English cheese produced in the three counties of Debyshire, Leicestershire and Nottinghamshire.
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Where does Lilydale Chicken and Mushroom Pie come from?
Russia and Japan XD
What type of mushroom is commonly called an inky cap?
pie
What is Harry Styles' favourite meal?
chicken and mushroom pie
Where did macaroni pie come from?
Mackariony pie
Where does fish pie come from?
Fish pie comes from dinosaurs.
What are the release dates for Cathlyn's Korean Kitchen - 2009 Turkey with Mashed Mungbeans Mushroom Tofu Gravy and Pumpkin Persimmon Pie 2-3?
Cathlyn's Korean Kitchen - 2009 Turkey with Mashed Mungbeans Mushroom Tofu Gravy and Pumpkin Persimmon Pie 2-3 was released on: USA: 25 November 2009
Is there a pie test?
Yes there is a such thing as a pie test. Just type it in in google and pie test will come up!
Where did apple pie come from?
England
How can you get your steak and mushroom pie to taste more rich?
add some spices or add a bit more gravy with some red wine into it
What is the largest exploding mushroom?
The Explosion was four hundred metres his and two meters wide made by Jeremy Charles The awesome guy. PIE
How old do you have to be to eat a pie?
Whenever your teeth come in and you can eat food like a pie.
What starch is used to thicken chicken and mushroom pie?
A chicken and mushroom pie could be thickened by any one of several starches. You could prepare a roux, an equal mix of either butter or margarine and flour, brown the roux slightly to remove the "flour" taste, and use the flour to thicken the pie. You could also use cornstarch, mix it in a small amount of cold liquid first, then once mixed in, you can add it to the warmer pie mixture. You could also use potato starch to thicken the pie if you have the powdered form, or if you have actual potatoes in the pie, and they are a more starchy variety such as russets, they will release a certain amount of starch into the pie, as well as absorbing a certain amount of liquid themselves.
