RUSTIC MUSHROOM and BACON PIE, flat savory pie cooked in a pan or oven-baked, easy and quick to make, great as a main dish or appetizer.
I’ll tell you the truth: this is one of those last-minute recipes that make you look good with minimal effort, and for me, it’s also perfect as an idea for Christmas or New Year’s Eve when I’m looking for tasty snacks but don’t have time to spend hours in the kitchen.
The rustic pie with mushrooms and bacon is a perfect mix: on one hand, the mushrooms bring all the autumn flavor to the table, on the other, the bacon makes the dish tastier and more delicious. The nice thing is that you can cook it in a pan for a quicker and softer version, or in the oven to get that crispy crust that everyone loves. In short, a recipe that adapts to everything: from dinner with friends to Sunday lunch, up to the holiday tables when you’re looking for tasty dishes to share.
This morning at the supermarket there was a nice basket of porcini mushrooms and I couldn’t pass by, I took them, I told myself I would know how to cook them.
Join me in the kitchen today for the rustic pie with mushrooms and bacon.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove, Oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 7 oz flour (the one you usually use)
- 3.4 fl oz water
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 7 oz porcini mushrooms (fresh)
- 5 oz provolone cheese
- 3.5 oz sweet bacon
Steps
For the recipe, you can use either fresh or dried mushrooms.
Clean well the stem of the mushrooms removing the earthy part, wash them thoroughly, pat them, and slice them thinly.
Crush a clove of garlic and sauté in a pan, add the mushrooms, cover, and cook for about 5 minutes.
Pour the flour into a bowl or food processor, add the oil, water, and salt, and mix well. If you have time, let the dough rest for at least 15 minutes.
Divide it into two parts and roll it out with a rolling pin, creating a thin sheet about 1/8 inch thick, and place one half in a well-oiled pan.
Add the mushrooms, sliced provolone, and bacon, then cover with the other sheet, seal the edges, prick with a fork, oil, and cook for about 15 minutes, flipping it.
Bon appetit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
Another thing I love about this recipe is that you can customize it as you like: smoked bacon for a stronger flavor, speck for a more mountain touch, or mixed mushrooms if you want to enhance the autumn flavor. And if you prefer a vegetarian version, just remove the bacon and add a bit of cheese: it’s still delicious.
RUSTIC MUSHROOM and BACON PIE
Extra tips
If you want to make the rustic pie more festive, add some olives or a handful of chopped walnuts to the dough: the contrast is spectacular.
You can also serve it as a main dish with a fresh salad on the side, making it a complete dinner without too much effort.
For an elegant appetizer, cut it into small cubes and skewer them with a toothpick: it becomes an instant perfect finger food for a Christmas buffet.
FOLLOW ME ON TELEGRAM TURN ON NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
HERE MORE RECIPES
FAQ RUSTIC MUSHROOM and BACON PIE
Can I prepare the rustic mushroom and bacon pie in advance?
Yes, you can cook it in the morning and reheat it in the oven just before serving, so it stays crispy.
Is it better to bake it in the oven or cook it in a pan?
It depends: in a pan, it’s faster than in the oven.
Can it be frozen?
Of course! Slice it and store it in the freezer: you only need to reheat it to have a ready snack at any time.
