Use a mixture of mushrooms such as oyster mushrooms, chanterelles and shiitake to make this delicious pie.
Lynn Lewis and Joachim Wahnschaffe
For the pastry
500g plain flour
2 teaspoons dry yeast
250ml lukewarm water
115g butter, softened
1 teaspoon salt
For the filling
500g mixed mushrooms
1 tablespoon butter
500g onions, diced
2 cloves garlic, finely chopped
30g chopped parsley
1 teaspoon chopped fresh thyme
1 tablespoon lemon juice
salt and pepper
1 egg, lightly beaten
2 tablespoons milk
1 egg yolk
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Directions Preparation:40min › Cook:1hour › Extra time:20min › Ready in:2hours
Place the flour in a bowl. Sprinkle the yeast on the lukewarm water to dissolve. Add the yeast to the flour along with the butter, egg and salt. Knead with the dough hooks of an electric mixer or by hand on a lightly floured work surface. Place the dough in a bowl; cover and leave to rise in a warm place for 30 minutes.
For the filling, wipe mushrooms with a paper towel and chop coarsely. Heat the butter in a pan and sauté the onion until transparent. Add the mushrooms and garlic and sauté for 5 minutes. Stir in the cream and allow to reduce for 2 minutes.
Stir the parsley and thyme into the mushroom mixture. Season with lemon juice, salt and pepper. Remove from the heat. Pour a ladleful of the hot cream mixture into the beaten egg, whisking constantly. Stir the egg mixture back into the mushroom filling.
Preheat oven to 200 degrees C. Grease a deep 28cm fluted quiche dish. Knead dough on a lightly floured work surface for 10 minutes. Roll out to 5mm thick. Invert the quiche dish on the dough and cut out a circle for a lid that is a little larger than the dish; make a hole in the middle.
Roll out the rest of the dough and line the dish. Place the mushroom mixture in pastry base and top with pastry lid; press it down onto the side of the dish and crimp the edge to seal. Beat the egg yolk and milk together; brush over the top of the pie. Bake for 60–70 minutes or until golden brown.