Wild Mushroom Pie with Parmesan Crust

Wild Mushroom Pie with Parmesan Crust

I don’t very often venture away from the sweet stuff on my blog (I just can’t help it. My sweet tooth is out of control), but I confess that I dreamed about this pie for months before I finally got a chance to make it a reality.

It started back at Thanksgiving when I went a little pie crazy. Two months later I rolled up my sleeves, rolled out a variation on my favorite pie crust, and filled my kitchen with the smell of mushrooms cooking with garlic and fresh herbs. Even my sweet tooth approved.

Wild Mushroom Pie with Parmesan Crust

If the pie itself wasn’t great enough, the smell of everything baking together was incredible and made the wait almost unbearable.

Softened mushrooms were meant to be combined with a flaky butter crust, especially one flecked with parmesan cheese. Serve slices with a little salad on the side and you have a wonderful lunch or light dinner.

Wild Mushroom Pie with Parmesan Crust

Wild Mushroom Pie with Parmesan Crust

Why an egg wash?

An egg wash is generally a mixture of egg and liquid (usually water or milk) brushed on before baking. It is used to aid in browning and add shine to the baked product. I usually stick with a mixture of a whole egg and water, but different combinations can produce different results.

  • Whole egg = shine, pale color
  • Whole egg + water = shine and color
  • Whole egg + milk = shine and color with soft crust
  • Egg white + water = shine and firm crust
  • Egg yolk + milk = shine and color with soft crust
  • Milk = color with soft crust
  • Water = crisp crust

To make your egg wash, thoroughly whisk 1 teaspoon of liquid per 1 egg. Use a pastry brush to brush your product with a thin coating of the egg wash.

Wild Mushroom Pie with Parmesan Crust

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Wild Mushroom Pie with Parmesan Crust

Yield: One 9-inch pie

Wild Mushroom Pie with Parmesan Crust

A savory pie packed full of wild mushrooms, fresh herbs, and parmesan cheese.

Ingredients

    For the crust:
  • 2 1/2 cups (315 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (226 grams) unsalted butter, cold and cut into cubes
  • 1/3 cup (50 grams) parmesan cheese, grated
  • 1/2 cup (118 ml) buttermilk, cold
  • 1-2 tablespoons vodka or water, cold
  • For the filling:
  • 2 tablespoons (28 grams) butter
  • 1/2 cup (60 grams) onion, minced
  • 1 garlic clove, diced
  • 1 lb (450 grams) mixture of shitake, oyster, chantarelle, and/or portabello mushrooms, sliced
  • 1 lb (450 grams) cremini or button mushrooms, sliced
  • 2 teaspoons coarse salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup (115 ml) heavy cream
  • 1/4 cup (30 grams) all-purpose flour
  • 1 tablespoon fresh herbs (rosemary, thyme, and/or sage)
  • 1/3 cup (50 grams) parmesan cheese, grated

Instructions

    To make the crust:
  1. Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.
  2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days. For more help, see my pie crust tutorial .
  3. To make the filling:
  4. Heat the butter in a wide, shallow pan over medium heat. Add the onion and cook for a few minutes until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the sliced mushrooms and cook until browned, stirring frequently. The mushrooms may crowd the pan, but they will shrink as they cook. Season with salt and pepper.
  5. While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.
  6. In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Dump mixture into the bottom pie crust. Roll out the second dough disk and transfer it to the top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust as vents. Brush pie with egg wash.
  7. Bake at 350 degrees F until crust is golden brown and juices are bubbling, about 60-75 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly.
  8. Store pie in the fridge. If desired, reheat pie at 350 degrees F for 30 minutes.
http://www.completelydelicious.com/wild-mushroom-pie-with-parmesan-crust/