The savory pie with mushrooms and zucchini is a tasty second course perfect for a light lunch or a special dinner. A mix of flavors: mushrooms, zucchini, and cheese (choose from melting cheese, ricotta, philadelphia, and pizza mozzarella) for a burst of flavors in every bite. Grandma Benedetta’s recipe wins everyone over!
SEASON of #outdoor-grown zucchini: from May to October.
SEASONALITY of #cultivated mushrooms: – all year round.
HARVESTING of wild mushrooms: from spring to autumn depending on the type, climate, and altitude. There are also winter varieties.
RECIPES with mushrooms
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Wellness
- Seasonality: Summer, Fall
Savory Pie with Mushrooms and Zucchini
- 1 sheet puff pastry (or a homemade savory pie crust*)
- 10.5 oz mushrooms (fresh or frozen – porcini or mixed)
- 3.5 oz cheese (melting cheese, caciocavallo, provola, scamorza)
- 1 zucchini (or 3.5 oz of pumpkin)
* For the homemade savory pie crust, follow this quick recipe.
Tools
- Pie pan glass
BAKE in a preheated static oven at 356°F for about 40 minutes.
Savory Pie with Mushrooms and Zucchini
Remove the puff pastry from the refrigerator, it should be at room temperature to unroll easily. Alternatively, prepare my express savory pie crust.
Cook the mixed mushrooms, porcini or champignon.
Grate the cheese into julienne (melting cheese or pizza mozzarella).
Cut a small zucchini or 3.5 oz of pumpkin into thin slices.
ASSEMBLE
Roll out the dough in the pie pan. Prick the entire base with a fork to prevent uneven puffing during baking.
Pour the grated cheese on top or spread ricotta or creamy cheese (casatella, crescenza, philadelphia, robiola, stracchino).
Add a layer of cooked and cooled mushrooms.
Finally, add the zucchini slices. If desired, season with oil and salt.
BAKING
Bake the savory pie with mushrooms and zucchini, in a preheated static oven at 356°F for about 40 minutes or until reaching the desired level of doneness.
STORE the savory pie with porcini mushrooms
To store the savory pie, let it cool down, then cover it or wrap it tightly with plastic wrap. Keep it in the refrigerator for up to 3-4 days. Before serving again, reheat it in the oven at 356°F for about 10 minutes.
