The rustic pie with mortadella and mushrooms is an easy, economical, and tasty preparation. To be served as an appetizer or main dish for a family dinner or a buffet with friends; it is delicious accompanied by a good glass of white wine. Like all savory pies, even the rustic pie with mortadella and mushrooms made with ready-made shortcrust pastry saves us when we want to bring something good to the table in a short time.
Do not miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll shortcrust pastry
- 7 oz mortadella
- 5 oz brie cheese
- 14 oz champignon mushrooms
- 1 clove garlic
- 4 eggs
- 1.75 oz gruyère (grated)
- 0.4 cup fresh cream
- 1 tbsp extra virgin olive oil
- to taste chopped parsley
- to taste salt
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Low-edge casserole
- 1 10-inch tart pan
- 1 Bowl
- 1 Kitchen whisk
- 1 Grater
Steps
Clean the mushrooms by cutting the lower part of the stem, peeling the cap, and rubbing them with a clean and damp cloth to remove any soil residue, then slice them. Sauté the peeled garlic clove in a pan with a drizzle of oil, add the mushrooms and chopped parsley, season with salt and pepper, and let it cook for about ten minutes. Roll out the shortcrust pastry and line the pan. Spread 3.5 oz of mortadella slices, the diced brie, and the mushrooms (cooled down) on the bottom. Cover with the remaining julienned mortadella. In a bowl, beat the eggs with the grated gruyère and cream. Season with salt and pour everything into the pan. Bake in the oven at 340°F for 45 minutes.
Notes
You can serve the rustic pie hot, lukewarm, or cold.
Recipe source: Easy with Taste November 2025.
