Wild Mushroom Pie Recipe

Name: Wild Mushroom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 1/4 cups unbleached all-purpose flour; 1/2 teaspoon salt; 10 tablespoons unsalted butter, chilled, cut into pieces; 4 1/2 tablespoons ice water (about); FILLING; 3/4 ounce dried porcini mushroom (about 3/4 cup); 2 tablespoons unsalted butter; 1/2 cup shallot, finely chopped; 2 1/2 teaspoons garlic, minced; 10 ounces fresh mushrooms (such as crimini, chanterelles and/or stemmed Shiitake, thickly); 3 large eggs; 1/3 cup half-and-half; 1/2 teaspoon dried basil, crumbled; 1/4 teaspoon dried thyme, crumbled; 2 cups Swedish Fontina cheese (about 8 oz) or 2 cups Danish Fontina cheese, grated (about 8 oz); to taste fresh parsley sprig

Servings: persons

CRUST
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled, cut into pieces
4 1/2 tablespoons ice water (about)
FILLING
3/4 ounce dried porcini mushroom (about 3/4 cup)
2 tablespoons unsalted butter
1/2 cup shallot, finely chopped
2 1/2 teaspoons garlic, minced
10 ounces fresh mushrooms (such as crimini, chanterelles and/or stemmed Shiitake, thickly)
3 large eggs
1/3 cup half-and-half
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
2 cups Swedish Fontina cheese (about 8 oz) or 2 cups Danish Fontina cheese, grated (about 8 oz)
to taste fresh parsley sprig

1
FOR CRUST:
2
Mix flour and salt in medium bowl.
3
Add butter and rub with fingertips until mixture forms coarse meal.
4
Mix in enough water by Tbsp to form moist clumps.
5
Gather dough into ball; flatten into disk.
6
Wrap in plastic and chill until firm, about 45 minutes.
7
(Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.
8
Transfer to 9-inch glass pie plate; crimp edges.
9
Refrigerate 30 minutes.
10
Preheat oven to 375 F.
11
Line pie crust with foil.
12
Fill with dried beans or pie weights.
13
Bake 10 minutes.
14
Remove foil and beans.
15
Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.
16
FOR FILLING: Place porcini in small bowl.
17
Add enough hot water to cover.
18
Let soak 30 minutes.
19
Drain mushrooms.
20
Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
21
Add porcini and saute 2 minutes.
22
Season to taste with salt and pepper.
23
Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.
24
Season with salt and pepper.
25
Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.
26
Bake until center is set, about 40 minutes.
27
Transfer to rack and cool slightly.
28
Garnish with parsley.
29
Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CRUST, 1 1/4 cups unbleached all-purpose flour, 1/2 teaspoon salt, 10 tablespoons unsalted butter, chilled, cut into pieces, and more.

Yes, Wild Mushroom 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.

Wild Mushroom Pie

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