Wild Mushroom Pie

• prepared crust for double crust pie  
• 2 tablespoons butter
• 1/2 cup onion, minced
• 1 garlic clove, diced
• 2 lb  mixture of shitake, oyster, chantarelle, and/or portabello, cremini or button mushrooms, sliced
• 1/4 cup dry wine (such as pinot nior)
• 2 teaspoons coarse salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup (115 ml) heavy cream
• 1/4 cup (30 grams) all-purpose flour
• 1 tablespoon fresh herbs (parsley, sage, rosemary and/or thyme) **Remember rosemary is very potant so use only a small amount of this.
• 1/3 cup (50 grams) fresh shredded parmesan cheese

Heat the butter in a wide, shallow pan over medium heat. Add the onion and cook for a few minutes until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add wine and the sliced mushrooms. Cook until browned, stirring frequently. The mushrooms may crowd the pan, but they will shrink as they cook. Season with salt and pepper.

While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.

In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Dump mixture into the bottom pie crust.

Roll out the second dough disk and transfer it to the top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust as vents. Brush pie with egg wash.

Bake at 350 degrees F on the bottom rack of your oven until crust is golden brown and juices are bubbling, about 60-75 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly. (I let it sit about 30 minutes which worked just fine)

If you desire you can store prebaked pie in the refrigerator then reheat pie at 350 degrees F for 30 minutes when ready to serve.

**The origional recipe can be found here which includes this parmasan pie crust. I have included them on my page as seperate entries as I love this crust with many savory pies. Plain pie crust works with the mushroom pie as well.

Parmesan Pie Crust

• 2 1/2 cups (315 grams) all-purpose flour
• 1 teaspoon salt
• 1 cup (226 grams) unsalted butter, cold and cut into cubes
• 1/3 cup (50 grams) parmesan cheese, grated
• 1/2 cup (118 ml) buttermilk, cold
• 1-2 tablespoons vodka or water, cold

Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.

Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days.

Origional Recipe found here: http://www.completelydelicious.com