We imagine foraging in the Fey Realm may involve a lot of mushrooms... and the constant question of which ones are poisonous. No need to fear this satisfying dish, though!
Prep time: 35-40 minutes
Bake time: 25-35 minutes
Inspired by: Episode 24
Crust (or grab a pre-made crust!):
1 & 1/4 cups all-purpose flour
1/4 t salt
1/2 cup unsalted butter (cold and cubed)
2T cold water
Filling:
3/4 lb cremini mushrooms, cleaned and cliced
3 T unsalted butter
4 T olive oil
1 shallot, diced
1 clove garlic, minced
1/4 cup Chardonnay, another dry white wine, or stock
1-2 T chopped fresh herbs, rosemary, thyme, and marjoram work great
1/4 cup freshly grated parmigiano-reggiano
Salt & pepper
1 egg for egg wash
Combine the all-purpose flour, salt, and unslated butter in a bowl. Work the butter into the flour by rubbing it between your fingers, or using a food processor. Once the flour mixture can just hold it's shape when you squeeze it between your fist, add in the water and bring the dough together into a thick disc. Wrap in plastic wrap and let rest in fridge while you make your filling.
To begin your filling, heat a large pan over medium-low heat with 1 T of olive oil and 1 T of unsalted butter.
You're going to cook the mushrooms in batches (it's worth it!). Add your first batch of mushrooms, ensuring each mushroom slice is cut-side down on the pan. Allow the mushrooms to caramelize, not stirring for the first two minutes or so. As they cook, the mushrooms will release a bit of liquid. Once the mushrooms have shrunk, begun to brown, and the liquid in the pan evaporates, you can beging stirring. Cook until the mushrooms are evenly browned and then transfer to a large bowl.
Repeat step 3 until all of your mushrooms are cooked.
Without cleaning the pan, add another 1 T olive oil, then toss in your garlic and shallots. Cook for 1-2 minutes, just until fragrant, and then add in the white wine to deglaze the pan. All of the brown bites on the bottom of the pan will release and mix into your shallots and garlic.
Allow the liquid to cook down by half so you have 2 T left in the pan, and then pour the mixture into your cooked mushrooms.
Stir together the shallots and mushrooms, then add in the herbs and grated cheese.
Taste the mixture for seasoning and add in salt and pepper until you like the seasoning level.
Pre-heat oven to 350°F and prepare a sheet tray with parchment and a sprinkling of flour.
Remove your pie dough from the refrigerator and roll out into a large circle until is it 2-3 mm thick. The shape doesn't matter here so long as it will still fit in your pan once it's assembled!
Starting at one side, gently roll your pie dough onto your rolling pin to transfer it to your sheet tray.
Gently spoon your cooled filing into the center of the pie dough.
Fold the sides of your dough over the top of your filling, then generously egg wash the exposed pie dough.
Bake for 25-35 minutes until the crust is golden brown.
Allow to cool for about 10 minutes before slicing, and feel free to garnish with some fresh herbs!
Enjoy! And watch out for those poisonous mushrooms....
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