Hello, welcome back to my blog, the savory pie with mushrooms and cheese is a tempting, easy, and quick recipe to prepare. It can be served as a main dish, appetizer, or second course. A typical autumn recipe, even though the days are still warm. A recipe that works for many occasions! How to prepare it? Let’s find out together!
RECIPES TO TRY
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Savory Pie with Mushrooms and Cheese
- 1 1/2 cups all-purpose flour
- 7 tbsp butter
- 1 egg yolk (17/18 g)
- 1 egg
- salt
- 1.1 lbs mushrooms (mixed fresh or a 300 g bag of frozen mushrooms)
- 3 1/2 oz fontina cheese (or emmental)
- 1.7 oz grated parmesan cheese
- 2/3 cup cooking cream (or milk)
- 2 eggs
- salt
- 1 clove garlic
- parsley
- 2 tbsp extra virgin olive oil
Tools for Savory Pie with Mushrooms and Cheese
- Food Processor
- Bowls
Steps for Savory Pie with Mushrooms and Cheese
As you may have read in the ingredients description, the savory shortcrust pastry needs to be prepared. If you don’t have time or desire, I suggest using ready-made shortcrust or puff pastry.
First, clean the mushrooms from the soil found at the bottom of the stem and slice them. If you’re using pre-cleaned and ready-packaged ones, skip this step. In a pan, pour a drizzle of oil, the peeled garlic clove, and once it starts sizzling, add the mushrooms, a pinch of salt, stir everything, and let it cook for about 10 minutes over low heat. The water that forms should evaporate completely. Then let it cool.
For the savory pastry, add the flour, small pieces of butter (make sure it’s cold), a pinch of salt, the egg, and the lightly beaten egg yolk into a food processor. Blend everything until you get a smooth, homogeneous mixture. Place the mixture on the table and form a dough ball to rest in the fridge for 20 minutes.
Take the dough and roll it out between two sheets of parchment paper. The circle should slightly exceed the mold’s edge. I used a 9-inch mold. Once placed in the mold, return it to the fridge.
In a bowl, beat the two eggs with the cream, parmesan, and a pinch of salt.
Take the pastry from the fridge, remove the top parchment paper, remove the excess dough, make holes in the bottom of the dough using a fork, pour in the mushrooms (remember to remove the garlic clove), add the cheese cut into small cubes, then pour in the egg and cream mixture.
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Bake in a preheated oven at 350°F, preferably static. Let it cook for about 40 minutes, always adjust according to your oven: if you see it’s browning too much, cover the pan with parchment paper or aluminum foil.
Serve it hot and enjoy.
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If you use pre-sautéed frozen mushrooms, just put them in a pan and let them cook for about 5 minutes or until the liquid has evaporated.
