Individual Pies With Wild Mushrooms Recipes

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WILD MUSHROOM PIE WITH PARMESAN CRUST



Wild Mushroom Pie with Parmesan Crust image

A savory pie packed full of wild mushrooms, fresh herbs, and parmesan cheese.

Provided by Annalise

Categories     Main Course

Time 2h45m

Number Of Ingredients 18

2 ½ cups all-purpose flour ((315 grams))
1 teaspoon salt
1 cup unsalted butter (, cold and cut into cubes (226 grams))
⅓ cup parmesan cheese (, grated (50 grams))
½ cup buttermilk (, cold (118 ml))
1-2 tablespoons vodka or water (, cold)
2 tablespoons butter ((28 grams))
½ cup onion (, minced (60 grams))
1 garlic clove (, minced)
1 lb mixture of shitake, oyster, chantarelle, and/or portabello mushrooms (, sliced (450 grams))
1 lb cremini or button mushrooms (, sliced (450 grams))
2 teaspoons coarse salt
½ teaspoon black pepper
2 large eggs
½ cup heavy cream ((115 ml))
¼ cup all-purpose flour ((30 grams))
1 tablespoon fresh herbs (rosemary, thyme, and/or sage)
⅓ cup parmesan cheese (, grated (50 grams))

Steps:

  • Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
  • Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.
  • Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time.
  • Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days. For more help, see my pie crust tutorial.
  • Heat the butter in a wide, shallow pan over medium heat. Add the onion and cook for a few minutes until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the sliced mushrooms and cook until browned, stirring frequently. The mushrooms may crowd the pan, but they will shrink as they cook. Season with salt and pepper.
  • While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.
  • In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Dump mixture into the bottom pie crust. Roll out the second dough disk and transfer it to the top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust as vents. Brush pie with egg wash.
  • Bake at 350°F until crust is golden brown and juices are bubbling, about 60-75 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly.
  • Store pie in the fridge. If desired, reheat pie at 350°F for 30 minutes.

Nutrition Facts : Calories 419 kcal, Sugar 3 g, Sodium 864 mg, Fat 29 g, SaturatedFat 18 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g, Cholesterol 110 mg, ServingSize 1 serving

INDIVIDUAL PIES WITH WILD MUSHROOMS



Individual Pies With Wild Mushrooms image

Provided by Craig Claiborne

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12

3/4 pound pastry (see recipe)
6 small metal or oven-proof pastry molds, each with a 2/3-cup capacity
Melted butter
1 1/2 pounds assorted wild mushrooms such as shiitakes, oyster mushrooms, chanterelles, hedgehog mushrooms, golden trumpet mushrooms or others (see note)
1/4 cup butter
1 cup finely chopped green onions or scallions
1 1/2 teaspoons finely chopped fresh thyme leaves or half that amount dried
1/2 cup finely diced country ham
1 tablespoon dry Sherry
1 1/2 cups heavy cream
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 475 degrees.
  • Let the pastry stand briefly.
  • Use heart-shaped or round molds, and brush the inside of each with a little butter.
  • Lay out a 16-inch square of plastic wrap on a flat surface, and place one pastry patty in the center. Cover with a second square of plastic wrap. Roll out each round of pastry into a large 1/8-inch-thick circle of dough. Cut each circle into thirds. Lay one portion of dough on top of each individual mold, pressing the dough lightly to line each mold. Leave the outside edges overhanging and trim off the edges at the lip of the mold. Bake about 10 minutes, and let cool.
  • Slice the mushrooms into bite-size pieces. There should be about 2 quarts, loosely packed.
  • Heat the butter in a heavy skillet, and add the onions, thyme and ham. Cook for about a minute, and add the mushrooms and Sherry. Bring to a boil, and cover closely. Cook over moderate heat for about 2 minutes, and add the cream, salt and pepper. Continue cooking, uncovered, over high heat 5 to 7 minutes.
  • Remove the pastry shells from the molds. Heap the mushrooms inside the pastry shells and serve.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 54 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 25 grams, Sodium 483 milligrams, Sugar 3 grams, TransFat 0 grams

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