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
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.