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Estonian Forest Mushroom Pie
A savory pie featuring the earthy flavors of Estonian forest mushrooms, encased in a flaky pastry. This dish celebrates the country's rich mushroom-picking traditions, often incorporating a creamy filling with onions and herbs.
🧂 Ingredienser
- 2.5 cups All-purpose flour(for the crust)
- 2 tsp Baking powder(for the crust)
- 0.25 tsp Salt(for the crust)
- 1 cup Cold unsalted butter(cubed, for the crust)
- 1 cup Sour cream(for the crust)
- 8 cups Mixed wild mushrooms(chopped (chanterelles, porcini, or other forest mushrooms))
- 2.5 cups Onions(chopped)
- 3 tablespoons Butter(for the filling)
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt(for the filling, or to taste)
- 1 teaspoon Black pepper(freshly ground, for the filling, or to taste)
- 8 ounces Cream cheese(softened)
- 1 large Egg(beaten, for glaze)
- 1 tablespoon Milk(for glaze)
👨🍳 Fremgangsmåte
- 1
For the crust: Combine flour, baking powder, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
💡 Profesjonelle tips: Ensure the butter is very cold for a flaky crust. - 2
Stir in the sour cream until a soft dough forms. Gather the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- 3
For the filling: Sauté the chopped onions in butter in a large pot over medium heat until softened and translucent.
- 4
Add the chopped mushrooms and dried thyme to the pot. Cook until the mushrooms release their juices and are tender.
- 5
Season with salt and pepper. Stir in the softened cream cheese until melted and well combined. Remove from heat and let cool slightly.
- 6
Preheat oven to 400°F (200°C). On a lightly floured surface, roll out 2/3 of the chilled dough to fit a 10-inch pie plate. Trim the edges.
- 7
Pour the mushroom filling into the pie crust. Roll out the remaining dough and cut into strips for a lattice top, or cover the pie completely. Crimp the edges to seal.
- 8
Whisk together the egg and milk for the glaze. Brush the top of the pie with the egg wash.
- 9
Bake for 25-35 minutes, or until the crust is golden brown and puffed.
- 10
Let the pie cool for at least 10 minutes before slicing and serving.
💡 Profesjonelle tips
- ✓Use a variety of wild mushrooms for a more complex flavor.
- ✓If fresh wild mushrooms are unavailable, good quality cultivated mushrooms like cremini or shiitake can be used.
- ✓Ensure the cream cheese is at room temperature for easier incorporation into the filling.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a pinch of nutmeg to the filling for warmth.
- Incorporate finely chopped fresh dill or parsley into the filling.
- For a richer crust, add a tablespoon of grated Parmesan cheese to the dough ingredients.