Ingredients
Mushroom pie crust
- 200 grams (1 2/3 cups) whole wheat flour
- 1 teaspoon baking powder
- 1 egg yolk
- 0.5 teaspoons salt
- 100 grams (7 tablespoons) butter
- 2.5 tablespoons sour cream
Filling
- 1 large onion
- 2 eggs
- 400 grams (14 ounces) chanterelles
- 300 grams (1 1/4 cups) sour cream
- 125 grams (1 1/4 cups) hard cheese
- Butter for frying
- 0.5 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Equipment
- Blender or food processor
Great for crumbling the butter into the flour, making the dough smooth and preventing your hands from warming the butter too much.
- Mixing bowls
Have a few different sizes ready for combining and mixing your ingredients easily.
- Rolling pin
Essential for rolling out the dough evenly. Lightly flour it to prevent sticking.
- Mold or pie dish
Choose a mold with high sides to form the crust properly. Non-stick varieties work best.
- Frying pan
Make sure it is large enough to accommodate the mushrooms and onions without overcrowding for even browning.
Instructions
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Servings
Variations
Faq
- Why is my dough not coming together?
Make sure your butter is cold and add the sour cream slowly. If it’s too dry, add an extra tablespoon of sour cream.
- Can I use different mushrooms?
Yes, you can substitute with button mushrooms, portobellos, or a mix of your favorite varieties.
- How do I know when the pie is done?
The pie is ready when the middle is firm and the top is browned. You can also use a toothpick; if it comes out clean, the pie is done.
- Can I make the dough ahead of time?
Absolutely, prepare the dough and store it in the fridge for up to 2 days or freeze it for up to a month.
- How can I reheat the pie without drying it out?
Reheat in a 300°F (150°C) oven covered with aluminum foil until warm, to prevent the crust from drying out.
- How can I add extra flavor to the filling?
Consider adding garlic, fresh herbs like parsley or dill, or a splash of white wine during cooking for extra depth of flavor.