Mushroom Pie with Parmesan Crust

INGREDIENTS

  • 1 cup cold unsalted butter, cut into small cubes
  • 4 tbsp butter
  • 2 ½ cups all-purpose flour, plus ¼ cup for filling
  • ¼ tsp salt
  • ½ cup buttermilk
  • 2-3 tbsp ice water
  • 1 onion, sliced
  • 1 shallot, sliced
  • 1 garlic clove, minced
  • 1 lb cremini mushrooms
  • 1 lb shitake mushrooms
  • 2 oz dried porcini mushrooms
  • ¾ cup marsala wine
  • 2 eggs, plus 1 egg for finishing egg wash
  • ½ cup half & half
  • ½ cup grated parmesan cheese
  • 1 tbsp tarragon
  • 2 tbsp basil
  • 1 tbsp thyme

DIRECTIONS

  • For pie crust, place flour in a bowl with salt. Cut in the cold butter with pastry cutter or 2 forks. Mix until dough resembles coarse sand. Then add buttermilk & stir until formed into a ball. Add the ice water 1 tbsp at a time to incorporate. Portion dough into 2 disks & refrigerate for at least 1 hour.
  • Place dried mushrooms in a bowl with the marsala wine to soak.
  • In a sauté pan, place 4 tbsp of butter over medium heat. Add shallots & onions to cook until soft. Next add the garlic & cook for 1 more minute.
  • Incorporate the cremini & shitake mushrooms, stir & cook for 10 minutes. Drain the porcini mushrooms (reserving the liquid) & add them to the sauté pan to incorporate.
  • Add reserved marsala liquid & cook for additional 3 minutes. Remove from heat.
  • In a bowl, mix the eggs, half & half, flour, herbs & cheese in a bowl. Mix together & add in mushrooms. Set aside.
  • For the dough, roll out one pie crust to a 12” round & fit into a pie dish. Roll out second pie crust to another 12” round.
  • Using a pastry cutter or knife, cut out 1 inch strips (NOTE: You can omit this step if you prefer a plain two round crust pie).
  • Place filling into pie plate & cover filling with second 12” round or create a lattice top with strips. Seal edges & brush crust with egg wash.
  • Bake pie for 60 minutes at 350°F.

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