Now is the right time to bake the mushroom pie.
A tin of mushroom pie quickly disappears into better mouths. Mari Moilanen
The best mushroom pie is the one with a bunch of different mushrooms, not just one kind.
This is the opinion of a food journalist Mari Moilanen.
– This way the pie tastes much better than a pie with only one mushroom, Moilanen writes Something tasty in his blog.
Moilanen reminds that if possible, mix different mushrooms in different mushroom dishes.
– You should try. It’s eye-opening to notice how the taste becomes much more interesting than with just one quality.
Mushroom pie
(sheet metal)
Pie base:
125 g of butter
100 g baking margarine
6 ¼ dl spelled wheat flour
½ tsp salt
¾ dl of ice-cold water
Filling:
a good 2 l of forest mushrooms, e.g. chicory mushrooms, champignon mushrooms, light thistles, chanterelles
2 yellow onions
2 tablespoons of butter
300 g of tasty cheese (e.g. gryere)
Egg cream:
4 dl cooking cream
3 eggs
1 tablespoon of chopped thyme
1 teaspoon of salt
½ tsp black pepper
1. Cut the butter and margarine into cubes. Measure the flour and salt into a bowl. Quickly mix the fats into the flour by hand until the dough has a crumbly texture. Add water and mix quickly with a fork. Press on the bottom and sides of a baking tray lined with baking paper.
2. Fry wild mushrooms and chopped onion in butter. Grate the cheese. Prepare the egg-cream mixture by whisking all the ingredients well.
3. Spread half of the grated cheese on top of the pie base, then the mushroom-onion mixture and finally sprinkle the rest of the grated cheese on top. Pour over the egg cream mixture. Bake at 200 degrees for about 25-30 minutes.
