Osso Buco Mushroom Umami Pie

Osso Buco Mushroom Umami Pie
Umami Egg Salad Sandwich Reading Osso Buco Mushroom Umami Pie 1 minute Next Umami & Prawn Cucumber Boats


1 leek
1 stick of celery
1 carrot
1 shallot
3 cloves garlic
2 King oyster mushrooms
4 Portobello mushrooms
1 handful pitted prunes
1 bay leaf
1 sprig fresh tarragon
1 cup red wine
1 cup stock (I used mushroom)
3 tbsp UmamiPapi Chilli Oil
2 fillets Osso Buco
1 lemon
1 pinch salt
1 pinch black pepper
4 tbsp Extra virgin olive oil
1 sprinkle flour
1 puff pastry
1 egg


  1. Remove osso buco from the fridge and let it come to room temperature.
  2. Finley slice leek, garlic, shallot and celery then set aside on a plate.
  3. Cut carrots into rounds then quarter them and add to the plate.
  4. Dice your portobello mushrooms then add to a separate plate.
  5. Pull your king oyster mushrooms with a fork until it resembles a pulled pork texture then add to the plate with your portobello mushrooms.
  6. Place your osso buco on a plate and sprinkle with flour, salt and pepper on both sides and rub.
  7. Prepare your fry pan on high heat, add in a generous amount of olive oil, when hot add in your osso buco and caramelise on both sides then remove and set aside on a plate.
  8. Prepare a large deep casserole pot on medium heat, add in a generous amount of olive oil then add your leek, celery, shallot and carrot and a pinch of salt, constantly stirring for about 10 minutes to prevent burning.
  9. Add in your garlic with more olive oil and cook until fragrant.
  10. Add in your mushrooms and we want to cook out all the water, about 5 minutes.
  11. Add in stock and red wine and stir to combine.
  12. Add in your bay leaf, tarragon, pitted prunes and stir again.
  13. Place your browned osso bucco into the casserole pot and slightly cover it with the mixture.
  14. Place lid on and turn down the heat to low and cook for 3-4 hours or until the meat is falling off the bone.
  15. After 3-4 hours, with a fork pull your meat and remove the bone marrow (don’t forget to eat the inside).
  16. Pull out your bay leaf!
  17. Add in your UmamiPapi, juice of a lemon, generous amount of salt and pepper and remember to taste, adjust to your taste buds.
  18. Add your mixture into a pie ramekin and place puff pastry on top and fold the edges of the pie to make a crust.
  19. Make a cross in the middle to release air.
  20. Whisk an egg in a bowl and paint the top of your pies.
  21. Preheat your oven to 200 degrees.
  22. Cook pie for 15-20 minutes or until nice and crispy.
  23. Top with tomato sauce and a dash of UmamiPapi (so good)
  24. Serve with your choice of vegetables, I did mustard mash and garlic greens.
  25. Enjoy!