We recently went to have dinner at some of our friend’s house and as a starter, they made us a delicious mushroom pie with wild mushrooms they found in the Pilat. It was really really good.
So when we talked about this week’s mealplan with my husband, he requested one.
I was looking for a good recipe that could be similar to what we ate, mushroomy but with a quiche-like texture, I think there was a lot of eggs in it.
I couldn’t find anything similar ! So I just went with a traditional creamy mushroom pie recipe. It was also delicious and the hubby was pretty much convinced.
We are gonna try in the following weeks/months to incorpore a little bit more of vegetarian dishes to our meal plans. It allows us to think differently and to taste different things. We’ll try that.
We ate this pie with a mixed greens salad and a mustardy dressing, simple but efficient.
Creamy & cheesy mushroom pie (serves 6 to 8) :
- 2 puffed pastries
- 500g mushrooms of your choice
- 100g grated cheese
- 25cl double cream
- 1 egg yolk
- 1 tablespoon oil
- Salt & Pepper
Preheat your oven at 180°C (355°F).
Clean and prep your mushrooms if you are using fresh ones. I used canned button mushrooms so I skipped that.
Put your mushrooms in a pan with the oil and sautee them for a good 10 minutes.
Turn the heat off and add double cream, cheese and salt & pepper to taste.
Line some baking paper on a baking sheet or in a pie mould. Place one of the two puffed pastry on the sheet. Add the mushroom mixture and spread evenly on the dough without going to far on the sides.
Put the second pastry on top of the mushroomy mixture and close the two by pinching and rolling the edges so that it won’t leak.
Apply the egg yolk on the pastry with a brush.
If you like so, you can draw on the pastry with a knife but don’t make holes on it.
Put in the oven for 30 minutes at 180°C (355°F).