"Mushroom pie made with foraged oyster mushrooms, chicken of the woods, porcini and shiitake"
Foraged Mushroom Pie
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 500 gram fresh Mixed mushrooms
- 3 tablepoons olive oil
- 1 tablepoons butter
- 2 clove of garlic, finely chopped
- 1 Onion, chopped
- 4 sprigs fresh thyme
- 20 milliliter vegetable or chicken stock
- Splash white wine
- 75 millileters single cream
- 300 gram shortcrust pastry
- Salt and pepper
- 1 egg yolk for brushing
Method
Step 1
Fry the onion and garlic in a medium pan over medium/low heat for 5 minutes. Add the chopped mushrooms and continue cooking for 5 more minutes. Season with salt and pepper and toss in the fresh thyme.
Step 2
Add a splash of white whine and continue cooking for 2-3 minutes. Then pour in the stock and let it reduce to half. When the liquid has reduced, add the single cream and mix.
Step 3
Remove the thyme and pour your mushroom filling into a pie dish. I've used a medium rectangular enamel dish.
Step 4
Preheat the oven to 180C.
Step 5
Roll out your pastry and cover the pie dish. Get creative with your pastry design. I free cut some mushrooms, then added leaves, vines and flowers. Finish it off using edible flowers or herbs. I used thyme and sage flowers.
Step 6
Seal the pastry around the edges with a spoon. Egg wash and bake for 25-30 minutes.