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Portabella Pastilla: A Vegetarian Twist on a Moroccan Classic

My first encounter with pastilla was at a bustling food market in Marrakech. The air was thick with the scent of spices, dates, and roasting meats. Amongst the many delicacies, the golden-brown pastilla caught my eye. Its flaky layers hinted at the treasures within – a symphony of sweet and savory flavors that danced on my tongue. Back in my own kitchen, I longed to recreate that experience, but with a vegetarian twist, substituting the traditional pigeon or chicken with earthy portabella mushrooms. The result is a dish that captures the essence of Moroccan cuisine, while offering a satisfying and flavorful vegetarian alternative.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

3 large portabella mushrooms, cut into 1/4 inch thick slices (about 250g)
1 large onion, sliced thinly
1/4 cup red wine
1/4 cup dried apricot, whole
1/4 cup raisins
1 teaspoon cumin seed
2 teaspoons dried coriander
2 tablespoons olive oil
1/4 cup butter
4 large eggs
1 tablespoon butter
1/4 cup powdered sugar, plus extra to decorate
1/4 cup toasted sliced almonds
1 (200 g) package phyllo dough (fresh not frozen sheets)
Fresh ground black pepper

Equipment Needed

Large lidded frying pan
Straight-sided round baking tin (2 inches deep and 7 inches across)
Whisk
Sharp knife

Instructions

Begin by soaking the dried apricots and raisins in the red wine. Allow them to plump up for at least 1 hour. This step is crucial for infusing the fruit with flavor and creating a moist filling.
Heat the olive oil in a large lidded frying pan over medium heat. Stir in the cumin seeds and 1 teaspoon of the dried coriander. Allow the spices to sizzle for a few seconds, releasing their aromatic oils, before adding the onion.
Fry the onion gently until it just begins to soften and become translucent. Avoid browning the onion, as this can impart a bitter taste to the dish.
Add the sliced portabella mushrooms to the pan. Stir to combine with the onions and spices. Place the lid on the pan.
Cook the mixture on low heat for 3 to 5 minutes, or until the mushroom slices soften and start to absorb the oil. This allows the mushrooms to release their natural moisture and develop a rich, earthy flavor.
Remove the pan from the heat. Pour the red wine and dried fruit mixture over the contents of the frying pan.
Return the pan to the heat, replace the lid, and simmer for 5 minutes. This step allows the flavors to meld and the wine to reduce slightly.
Take the lid off the pan and continue cooking the mushroom mixture. Be careful not to let the contents of the pan dry out completely. If it looks too dry, add a drop of water or a splash more red wine.
Remove the pan from the heat when the juices and wine have reduced down to a sauce that coats the mushroom mixture. The sauce should be thick enough to cling to the mushrooms, but not so thick that it becomes sticky. Replace the pan lid and set the mixture aside to cool slightly.
Melt the 1/4 cup of butter in a small saucepan or microwave.
Brush some of the melted butter over the surface of a straight-sided round baking tin, measuring 2 inches deep and 7 inches across. This will prevent the pie from sticking and ensure a golden-brown crust.
Reserving a few sheets of phyllo dough for the top of the pie (keep them covered with a damp cloth to prevent them from drying out), line the tin with the phyllo sheets. Brush each sheet with the melted butter (remembering to save some for the top).
Place the phyllo sheets evenly around the tin, allowing them to overhang the edges. The base and sides of the pie should be leak-proof to prevent the filling from seeping out.
Spoon the mushroom mixture evenly into the phyllo-lined pie shell.
In a separate bowl, beat the eggs.
Heat the remaining 1 tablespoon of butter in a small pan. Add the beaten eggs and scramble them lightly.
Remove the scrambled eggs from the heat while they are still slightly runny. Stir in a generous grind of black pepper.
Pour the scrambled eggs over the mushroom mixture in the pie shell.
In a small bowl, mix the powdered sugar and toasted sliced almonds together with the remaining 1 teaspoon of dried coriander.
Sprinkle the powdered sugar and almond mixture evenly over the scrambled egg layer.
Now finish constructing the pie by bringing the edges of the phyllo sheets up over the top of the pie. Brush them with the melted butter as you work.
Tuck the last sheets of phyllo neatly over the top of the pie. Score a diamond pattern on the top of the pie with a sharp knife. This will allow steam to escape during baking and prevent the crust from puffing up unevenly.
Brush the top of the pie with the last drops of melted butter.
Bake the pie in a preheated oven at 375°F (190°C) for about 20 minutes, or until the top is golden brown and the phyllo pastry is crisp.
Remove the pie from the oven and let it cool slightly in the tin before carefully removing it.
Dust the Portabella Pastilla lightly with powdered sugar before serving.

Expert Tips & Tricks

For a richer flavor, use a combination of dried apricots and other dried fruits, such as dates or figs.
If you don’t have red wine, you can substitute it with vegetable broth or apple cider.
To prevent the phyllo dough from tearing, work quickly and keep it covered with a damp cloth.
If the top of the pie starts to brown too quickly, cover it loosely with foil.

Serving & Storage Suggestions

Serve the Portabella Pastilla warm or at room temperature. It makes a stunning centerpiece for a vegetarian meal and pairs well with a side of couscous or a simple green salad. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through. For longer storage, the pastilla can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	425 kcal	21%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	150mg	50%
Sodium	300mg	13%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	15g	N/A
Protein	10g	20%

Variations & Substitutions

Gluten-Free: Use gluten-free phyllo dough or make your own gluten-free crust.
Vegan: Substitute the butter with vegan butter and the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
Spicy: Add a pinch of cayenne pepper or a dash of harissa paste to the mushroom mixture for a spicy kick.
Nutty: Use different nuts in the topping, such as walnuts or pistachios.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, you can assemble the pastilla ahead of time and store it in the refrigerator for up to 24 hours before baking. Add the butter just before baking.

Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with other types of mushrooms, such as cremini, shiitake, or oyster mushrooms. A combination of different mushrooms can add complexity to the flavor.

Q: How do I prevent the phyllo dough from drying out?
A: Keep the phyllo dough covered with a damp cloth while you’re working with it. This will prevent it from drying out and becoming brittle.

Q: What if I don’t have a 7-inch baking tin?
A: You can use a slightly larger or smaller baking tin, but adjust the baking time accordingly.

Q: Can I add other vegetables to the filling?
A: Yes, you can add other vegetables to the filling, such as zucchini, bell peppers, or spinach. Sauté the vegetables before adding them to the mushroom mixture.

Final Thoughts

This Portabella Pastilla is more than just a recipe; it’s an invitation to explore the vibrant flavors of Moroccan cuisine in a new and exciting way. Don’t be afraid to experiment with different ingredients and spices to create your own unique version of this classic dish. I encourage you to try this recipe and share your feedback. Consider pairing it with a refreshing mint tea for a truly authentic Moroccan experience. Bessaha! (Good health!)

Portabella Pastilla Recipe