Mushroom pie
4 servings | 80 minutes | Level of difficulty: high
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Ingredients
7 g
dehydrated boletus edulis mushrooms
2
tbsp butter
120 g
seasonal mushrooms such as black chanterelles, girgoles or morels
120 g
button mushrooms
3
shallots
60 g
kale
1
carrot
1
sprig of fresh thyme
1
sprig of fresh rosemary
15 g
flour
100 ml
vegetable stock
80 ml
whipping cream
1
pack shortcrust pastry
1
egg to glaze the pastry
Olive oil
1
Rehydrate the boletus edulis in a bowl of hot water and leave to rest for at least 10 min.
2
Dice the onion and carrots and set aside separately. Wash the mushrooms, remove the stalks and cut into quarters.
3
Heat a deep pan and melt 1 tbsp butter and another of olive oil. Sauté the mushrooms in two batches so they all brown evenly. Remove the mushrooms from the pan and set aside.
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1
Rehydrate the boletus edulis in a bowl of hot water and leave to rest for at least 10 min.
2
Dice the onion and carrots and set aside separately. Wash the mushrooms, remove the stalks and cut into quarters.
3
Heat a deep pan and melt 1 tbsp butter and another of olive oil. Sauté the mushrooms in two batches so they all brown evenly. Remove the mushrooms from the pan and set aside.
4
Add more olive oil to the pan and sauté the onion until it is soft and translucent. Season to taste and add the chopped kale, thyme and rosemary. Cook for 4 min.
5
Add the flour to the pan, stir to coat the vegetables and cook dry for 1 min to toast the flour. Slowly add the vegetable stock and cream, blending them in. Cook over a low heat for 3 min, stirring constantly, until the mixture has thickened.
6
Add the fried mushrooms, the diced carrots and the drained and chopped boletus to the mixture. Season to taste. Leave to cool for a few minutes then set aside.
7
Place the filling in a pie dish and cover with the shortcrust pastry, folding the surplus pastry inwards and crimping with your fingers to form a double edge. Cut a cross in the centre of the pastry to let the steam out while it’s baking.
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7
Place the filling in a pie dish and cover with the shortcrust pastry, folding the surplus pastry inwards and crimping with your fingers to form a double edge. Cut a cross in the centre of the pastry to let the steam out while it’s baking.
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8
Brush the surface of the pie with beaten egg and place the dish on a baking tray to catch any drips that may escape from the edges. Bake at 220°C for 30 min, or until the pastry has turned golden brown.

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MUSHROOM PIE