Mushroom Pie
This is easy, using basic equipment. It makes a great vegetarian entree with a green salad. If used for entree serve an interesting salad, pear and/or apple slices with baby greens, simple vinaigrette. Can be served in smaller slices as appetizer.
This is easy, using basic equipment. It makes a great vegetarian entree with a green salad. If used for entree serve an interesting salad, pear and/or apple slices with baby greens, simple vinaigrette. Can be served in smaller slices as appetizer.
- pepper
- olive oil
- 1 large onion chopped
- parmesan cheese
- 1 salt
- 2 eggs beaten
- smoked paprika
- pastry for double crust pie
- 4 cloves garlic pressed
- 2 ribs celery diced fine
- 1 pounds assorted mushrooms sliced (i used oyster, crimini, shiitake and button)
- 1 tablespoon thyme
- 1/2 cup balsamic vinegar
- 1 cup nuts (i used almonds)
- Carbohydrate 24.39264 g
- Cholesterol 211.5 mg
- Fat 23.11872 g
- Fiber 5.71112501978874 g
- Protein 16.773885 g
- Saturated Fat 4.0051345 g
- Serving Size 1 1 Serving (291g)
- Sodium 330.79875 mg
- Sugar 18.6815149802113 g
- Trans Fat 1.852515 g
- Calories 355 calories
Step-by-step
- Sauté onion, garlic, celery in oil until translucent. Transfer into mixing bowl.
- Sauté mushrooms in batches until tender with thyme, a little salt and paprika. Transfer into mixing bowl.
- In food processor, grind nuts and Parmesan until it resembles a course meal. Transfer into mixing bowl.
- Mix, taste to adjust seasonings.
- Add eggs and balsamic vinegar, mix well.
- Line pie plate with pastry. Fill bottom crust with mushroom filling. Cover with remaining round of pastry, crimp and cut vents for seam. Bake in a 350°oven for 45 minutes or until golden brown. Let cool for at least 15 minutes or serve at room temperature.
Unlike a traditional meat-filled tourtière sealed in lard pastry, this vegetarian adaptation relies on an earthy blend of fungi and a ground nut-parmesan mixture for structural heft. Historically, enclosed baked pastries evolved as a method to preserve food before refrigeration, but modern adaptations prioritize textural contrast between the crisp crust and the tender interior.
The Impact of Ingredient Swaps
Grinding nuts and hard cheese together creates a binding meal that absorbs moisture released by the fungi during baking. Substituting walnuts for almonds alters the final flavor profile significantly due to differing oil contents, potentially requiring a slight reduction in the added olive oil to maintain balance. Slicing assorted varieties like cremini and shiitake rather than using only button mushrooms introduces diverse water contents; sautéing them in batches prevents steaming and ensures proper browning. Deglazing the pan with balsamic vinegar adds acidity that cuts through the richness of the cheese and eggs. Venting the top crust properly lets steam escape at 350 degrees Fahrenheit over the 45-minute bake time, preventing a soggy bottom.
Accompaniments and Resting
Pairing this dish with crisp, acidic greens provides necessary contrast to the dense pastry and savory filling. Tossing thinly sliced pears or apples with baby greens and a sharp vinaigrette balances the umami-heavy profile of the mushrooms. Letting the baked pastry rest for 15 minutes allows the internal binders to set properly before slicing.
