Appetizers/ Main Dishes/ One-Dish/ Side Dishes/ Vegetables/ Vegetarian

Savory Mushroom Pie

 

Oh me, oh my, how I do love this pie.  

A few nights ago, I tried my hand at making a “rustic” raspberry pie, using this same technique.  It was delicious, and so easy.  Then I got to thinking….how amazing would this be as a savory main or side dish?  I tested out my theory last night, and oh, I was so right.  You could fill this with anything, and I mean anything and it would be delicious.

Now, you guys know how  often I’ve said that bacon makes everything better.  But I’ve changed my mind about it.  In fact, I tweeted about it last night:

 

Just remember, the key to perfect pie crust is not over-mixing your dough.

 

 

 

 

 

 

 

 

Savory Mushroom Pie

Servings: 6 servings
Author: The Gourmet Housewife

Ingredients

  • 1 recipe for Never Fail Pie Pastry - http://www.gourmethousewife.com/2012/04/never-fail-pie-pastry/
  • 4 cups sliced mushrooms
  • 1 medium onion sliced
  • 2 garlic cloves chopped
  • handful each of fresh thyme rosemary, and oregano, chopped
  • freshly ground salt and pepper to taste
  • 1 tsp oyster sauce
  • olive oil

Instructions

  • Prepare pie crust according to instructions. On a floured board, roll out into a large circle, about 1/2 cm thick. Place on a baking sheet lined with parchment paper or greased.
  • Preheat oven to 425°F.
  • Place mushrooms, onions, garlic, and herbs in a large bowl. Season generously with salt and pepper. Add oyster sauce, and drizzle with olive oil. Toss to coat.
  • Place mushroom mixture in the center of your pie crust. Gently fold up the sides, leaving an opening about 4-6 inches wide.
  • Brush pastry with reserved egg white from pastry recipe.
  • Bake in preheated oven 25 to 30 minutes, or until pastry is browned and vegetables are cooked.

 

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1 Comment

  • Reply
    Stephanie @ CopyKat.com
    August 16, 2012 at 5:12 am

    Your mushroom pie looks beautiful. I want to give it a try very soon. I have a lot of mushrooms in the fridge right now. I may add a little dill, I love the way dill and mushrooms go together. Your recipe reminds me of a Russian mushroom pie I had in Brooklyn, theirs were completely closed, but I like the rustic look of your pie!

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