Chop up the mushrooms, onion, half a cube and garlic and fry in a teaspoon of oil until the onions become translucent and the mushroom have browned.
Drain the banana blossom and using your hands, tear into shreds. The outer layers tend to be more tough, so these should be chopped up.
Add the shredded banana blossom to the pan with the rest of the mixture and sauté until warmed through. Add splashes of water to keep the mixture from sticking to the pan.
Add the wine and simmer for 5 minutes. Add the cream and sauté until creamy.
Grease a dish and lay out the dough. Spoon in the mushroom and banana blossom mixture and cover with another layer of dough.
Place in the oven and cook until the dough has browned.
Remove from the oven and allow to cool and set for ten minutes before serving.
Foodie at heart and raising a plant-based family after taking the plunge six years ago. Love making plant based alternatives of the dishes my mum and grandmother used to make, without compromising taste. Home is where the food is.
