Mushroom pie is a savory and comforting dish, perfect as a hearty main course or a delicious side. Here’s a simple recipe for a mushroom pie using a flaky pastry crust and a rich mushroom filling.
Mushroom Pie Recipe
Ingredients:
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water (more if needed)
- 1/4 teaspoon salt
For the Filling:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (450 grams) fresh mushrooms, sliced (e.g., cremini, button, or a mix)
- 1/4 cup dry white wine or vegetable broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Pastry:
- In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, until the dough starts to come together. You may need a little more or less water.
- Turn the dough out onto a lightly floured surface and knead it gently until it forms a smooth ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1 minute.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 10 minutes.
- Pour in the white wine or vegetable broth and cook until most of the liquid has evaporated.
- Stir in the fresh thyme and flour, cooking for 1-2 minutes to remove the raw flour taste.
- Add the heavy cream and cook until the mixture thickens, about 2-3 minutes.
- Stir in the Parmesan cheese, if using, and season with salt and pepper to taste. Remove from heat and let it cool slightly.
3. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled pastry dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it into the bottom and up the sides. Trim any excess dough.
- Spoon the mushroom filling into the prepared crust.
- Roll out any remaining dough and use it to cover the pie, or cut it into strips to create a lattice top. Seal the edges and trim any excess dough. If using a top crust, cut a few slits to allow steam to escape.
4. Bake:
- Brush the top crust with a little milk or an egg wash (optional, for a golden finish).
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
5. Serve:
- Let the pie cool for a few minutes before slicing. Garnish with fresh parsley if desired.
Tips:
- For a richer filling: You can add a splash of white wine or sherry to the mushroom mixture for extra depth of flavor.
- Vegetable variation: You can add other vegetables like spinach, peas, or carrots to the filling if you like.
- Make ahead: You can prepare the pie in advance and freeze it. Bake from frozen, adding a bit more time to the baking process.
Enjoy your homemade mushroom pie as a comforting and flavorful meal!
