Mushroom pie

4 servings | 80 minutes | Level of difficulty: high

Ingredients

7 g

dehydrated boletus edulis mushrooms

tbsp butter

120 g

seasonal mushrooms such as black chanterelles, girgoles or morels

120 g

button mushrooms

shallots

60 g

kale

carrot

sprig of fresh thyme

sprig of fresh rosemary

15 g

flour

100 ml

vegetable stock

80 ml

whipping cream

pack shortcrust pastry

egg to glaze the pastry

Olive oil

Rehydrate the boletus edulis in a bowl of hot water and leave to rest for at least 10 min.

Dice the onion and carrots and set aside separately. Wash the mushrooms, remove the stalks and cut into quarters.

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.

Rehydrate the boletus edulis in a bowl of hot water and leave to rest for at least 10 min.

Dice the onion and carrots and set aside separately. Wash the mushrooms, remove the stalks and cut into quarters.

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.

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.

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.

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.

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.

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.