Porcini, chanterelles, field mushrooms. A savory pie made with mushrooms and pumpkin equals autumn. And the beautiful book Mushrooms (Guido Tommasi Editore) uses them in many new recipes, beautiful to look at before being delicious to taste. PS Shiitakes can now be found almost everywhere, even in organic shops.
INGREDIENTS FOR 4:
Sandwich pastry:
250 g flour
125 g butter
1 pinch of salt
1 tablespoon ice water
1 egg.
Gasket:
500 g pumpkin
250 g shiitake mushrooms
1 onion
2 cloves of garlic
2 tablespoons soy sauce
100 g fresh goat’s cheese
extra virgin olive oil, salt and pepper.
Browning: 1 egg yolk, sesame seeds.
Procedure
Pour the flour onto a work surface, add the butter and salt and work with your fingertips until you obtain a sandy mixture. Make a well in the center, pour in the water and egg, mix and then press with the palm of your hand to mix the mixture. Flatten it to 2-3cm thick and wrap it in cling film or beeswax. Let it rest for about 2 hours in the refrigerator.
Rustic pie with pumpkin and shiitake mushrooms. Recipe and photos by Émilie Franzo, taken from “Funghi” (Guido Tommasi Editore).
Heat the oven to 200°C. Peel the pumpkin, empty it, cut it into 2 cm thick slices and place them on a baking tray. Drizzle with olive oil and bake for 30 minutes. Clean the shiitakes and cut the larger mushrooms in two, then peel and thinly slice the onion and garlic.
Heat a drizzle of olive oil in a pan over medium heat and sauté the onion for 5 minutes until translucent, then add the garlic and continue cooking for 1 minute. Add the shiitakes and cook for another 5 minutesstirring occasionally. At this point, pour in the soy sauce and keep it on the heat for 2 minutes.
“Mushrooms” by Émilie Franzo (Guido Tommasi Editore).
Bring the oven temperature to 180°C. Roll out the dough between two sheets of baking paper, then spread 50 g of goat’s cheese on the bottomleaving a 4 cm border. Arrange the pumpkin slices and the shiitake mixture on the cheese, fold the edge of the pastry over the garnish and transfer the cake with the baking paper onto a baking tray.
Brush the edge with the beaten egg yolk, sprinkle with the sesame seeds and bake for 30 minutes. After this time, remove from the oven, crumble the remaining goat cheese and season with salt and pepper. Enjoy the hot cake accompanied by a spinach salad.