There is defiantly something wonderful about the smell of onions cooking. It is a deep hearty aroma that fills the air and can drive anyone to hunger. Shallots are particularly aromatic so when they are being slowly caramelized in olive oil with mushrooms, garlic, rosemary and thyme, it is truly god sent. I try to make everything from scratch as much as possible so I even made my own cheese for this , but store bought works. I just really liked using a creation within a creation . If you have a particular favorite, use that. Farmers , goat or any crumbly creamy cheese works. For the pie crust I just used a basic pie crust recipe. I doubled the recipe for a thicker crust. Any kind of mushroom can be used or even a mix of mushrooms but the portabella is meaty, has a great consistency and really came through. It is an earthy dish so I recommend making a crispy mixed green salad with fruits and nuts to accompany it. To drink a nice cranberry or cider spritzer.
Pie Crust
1 1/2 Cup flour
1/2 butter or lard
1 tbsp sugar
1 tsp salt
4 tbsp water
Mix all ingredients together form ball and roll out to 1/8th of an inch thick.
Line 9 inch pie tin and bake at 450 degrees for 10 minutes remove and let sit and cool
Filing
1 cups poratabella mushroom coarsely chopped
1/2 cup shallots thinly sliced
1 clove garlic
1 cup vegetable stock
3 tbls red wine vinegar
1 tsp salt
1tsp black pepper
1tsp thyme
1 tsp rosemary
1 tsp flour dissolved in 2 tbls water
Combine all ingredients in sauce pan and slowly simmer till over low heat till liquid is reduced
Line bottom of pie crust with 1/2 cup Parmesan cheese
crumble 4 Oz farmers and 1/4 cup Parmesan cheese mix in to filling before putting in pie
Bake at 350 degrees for 45 minutes
Remove from oven let cool and serve warm
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