Preparation of the Mushroom and Potato Savory Pie

• Peel the potatoes and cut them into slices about half an inch thick.

  Boil them in plenty of salted water for ten minutes, drain them and set them aside.

  While the potatoes are cooking, clean the mushrooms, trim the roots, and remove any dirt with a damp paper towel.

  Slice them.

• Heat a little extra virgin olive oil in a non-stick pan and cook the mushrooms for about five minutes, stirring often, until they are tender.

  Turn off the heat, add salt, some chopped parsley, and mix.

  Cut the mozzarella into pieces.

  In a small bowl, beat the egg with the milk.

  Unroll the puff pastry and lay it with the parchment paper provided in a pie pan.

• Prick the bottom of the puff pastry with the tines of a fork.

  Distribute the potato slices, mushrooms, and mozzarella pieces on top.

  Pour the egg and milk mixture over it and fold the edges of the puff pastry inward into the pie pan.

  Bake in a preheated static oven at 392°F for half an hour.

  Remove from the oven and let your mushroom and potato savory pie cool slightly before serving.

  Chez Bibia