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1
For the ragout, melt the the butter in a large, heavy-bottomed pot over low heat.
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2
Add the leeks and shallots and cook until soft, about 10 minutes.
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3
Add the white mushrooms, cover and cook, stirring occasionally, for 20 minutes.
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4
Add the shiitake and assorted wild mushrooms, the salt, pepper, sherry and cook, covered, for 40 minutes, stirring occasionally.
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5
Meanwhile, for the crust, slice the cold butter into a large bowl.
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6
Add the flour, salt and white pepper and, using a pastry cutter or two knives, work the flour into the butter.
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7
When the mixture resembles coarse cornmeal, form a well in the center.
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8
Beat together the egg yolks and water and stir into the flour and butter mixture until smooth.
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9
Divide into two balls and cool for 30 minutes in the refrigerator.
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10
Preheat the oven to 350 degrees.
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11
Lightly flour a board and roll out one batch of pastry.
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12
Gently press half the sage leaves into the dough.
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13
Line a deep dish pie pan with the dough and sprinkle it lightly with the 1 tablespoon of Parmesan for the crust.
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14
Stir the bread crumbs and 3 tablespoons Parmesan into the mushroom ragout and spoon into the pastry shell.
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15
Roll out the second batch of pastry, press the remaining sage leaves into the dough and top the pie, crimping the edges well.
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16
Bake for 45 minutes.
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17
Remove from oven and let rest for 15 minutes before cutting.
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18
Serve.
