Chanterelle Mushrooms With Blue Cheese Pie – a delicious recipe with pastry, chanterelle mushrooms, blue cheese, pecorino grated, egg, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 225u00b0C.
2
Cut the chanterelles into manageable sizes. Keep in mind it needs to fit on top of the puff pastry and you don't want huge chunks here but not too small either. In a bowl toss the mushrooms with olive oil and salt and pepper to taste.
3
Take the puff pastry (defrosted ofcourse) and put some of the mushrooms in the middle, making sure to leave the sides free. Don't be too shy; you want to have a nice little pile of mushrooms there. They will decrease in size in the oven.
4
Generously add little chunks of the blue cheese here and there. Make sure to have an even distribution of cheesy goodness there. Once done sprinkle the grated pecorino on top.
5
Put some eggwash on the sides of the puff pastry and fold it creatively in a little basket, so that the cheese stays in when it starts to melt. Plus the corners will become nice and crispy too. Pinch it tightly to make sure it stays put once heated.
6
Put the little pies in the oven for about 12 minutes on high, then bring the temperature down to 190 u00b0C and bake for another 15 minutes until golden brown and crispy.
148
kcal
Calories
11
g
Fat
2
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: puff pastry about 4 sheets if using squares, 7 ounces chanterelle mushrooms, 3/4 cup blue cheese, 5/8 cup pecorino grated, and more.
Yes, Chanterelle Mushrooms With Blue Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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