Cut the mushrooms into bite-size pieces for a perfect meaty texture.
Add olive oil to a pot or a pan, turn on the heat, when hot, add the mushrooms and salt and over medium heat, allow them to brown. This will take a few minutes.
Sauté the mushrooms in batches so you don’t overcrowd them otherwise, they won’t brown
Once the mushrooms are all sautéed, remove them from the pot, put them in a plate and reserve.
Add some more olive oil to the pot add the onions and over medium heat until they become light golden, then add the celery and the carrots, some salt and black pepper, the bay leaf and sauté for about four minutes.
Add the mushrooms back to the pot along with the garlic, dried sage, and stir to combine
Splash the cognac, then carefully with the help of a long neck lighter, light up the stew, wait for the flame to subside then add the veggie broth and the instant coffee and mix to combine. Lower the heat to low, cover the pot and allow it to cook for about 40 minutes,
And remember to check out the stew for more broth or water and stir the pot once in a while.
Once the stew is cooked through, add the cornstarch diluted in water, mix to combine, turn off the heat and it’s ready so you can transfer it to an oven proof dish.
Now place the pie pastry or the puff pastry on top of the stew, tuck the borders in but don’t worry about perfection. The beauty of this dish lies exactly in its rustic looks.
Prick the top of the pie with the help of a fork, brush it with the mixture of ketchup, milk and mayo and put it in a preheated oven at 200°C / 400°F for 25 to 30 minutes or until the top of the pie is golden.