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
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.
1 Comment
Stephanie @ CopyKat.com
August 16, 2012 at 5:12 amYour 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!