Now is the perfect time to bake a mushroom pie. Using a leaf dough base becomes wonderfully leafy.
The mushroom pie is easily created from ready -made leaf dough. Tuuli Lindgren
The mushroom fall is at its best, and what would taste better than a delicious, self -made mushroom pie. The finished leaf dough found in the freezer of the store is a great helper for a busy baker, as the dough is a great base for salty pies. So does the autumn mushroom pie.
Remember to take the leaf dough in time, so the dough is easy to handle at the time of baking and the rolling does not grate the nerves.
For example, chanterelles and funnel maples, which can be found in the woods, can be found in the mushroom pie, for example. Both species are rich and popular food fungi, and funnel maples can be collected even if the frost has already been bitten. The benefit of chanterelles and funnel is also that they are generally quite clean.
Both funnel maples and chanterelles can be stored by freezing. Before freezing, it is advisable to pre -cook the mushrooms, ie shine the fluids in the pan, after which it is nice to move the mushrooms to the freezing bags. Funnel maples are also well suited for drying. Dried funnel maples have a strong taste that, for example, is suitable for seasoning meatballs.
Mushroom pie
500 g large leaf dough plate
About 8 dl of chanterelles or funnel maples
olive oil for baking
a few twigs of fresh thyme
salt
black pepper
a small piece of parmesan cheese
100 g of chives
100 g of french cream
half
1 Organic Breast Peel in grated
1. Take the dough to melt the package as instructed.
2. Put the oven to warm to 200 degrees.
3. Bake cleaned mushrooms in a hot pan so that the fluids are removed.
4. When the fluid is no longer released, add the olive oil to the pan and a couple of twigs of thyme and fry the mushrooms for a while.
5. Place the dough on a baking sheet lined with baking paper and roll the dough into a thinner plate.
6. Use a sharp knife to cut the edge of about 1 centimeters around the plate so that the knife does not hit the bottom.
7. Spread the cream cheese on the bottom and on top of it.
8. Pour the mushrooms and season with salt and pepper.
9. Sprinkle with parmesan chips, red onion and lemon zest.
10. Bake the pie at the lower level of the oven at 200 degrees for about 30 minutes. Finally, decorate with thyme.
Did you know?
The harvest season for funnel maples begins in September and continues to come to the snow. Funnel maples can be collected for edible even under snow. The fungus is very resistant to transport and stays in the refrigerator for several days. In addition to stews, pie and canned food, funnel maples give birth to a delicious soup. Funnel maples are a good source of vitamin D.