Mushroom Pie

I do adore mushrooms. This is a great meatless meal that is warming and hearty.  I wanted to keep the mushrooms as the star of this pie, so I kept the seasonings and other ingredients very simple and only used what would complement the mushrooms. Phyllo dough would make an awesome crust for this pie if you don’t have or want a typical pie crust. A simple green salad and maybe some crusty bread, along with some fruit/ nuts/cheese for dessert, make this a wonderfully complete meal.

Ingredients (Makes 1 pie and serves 6-8):

Filling:

1 ounce dried mushrooms (like shitake, morel, porcini, oyster, or a blend)

2 cups very hot tap water

1 Tablespoon olive oil

16 ounces fresh mushrooms (like cremini), wiped clean and thinly sliced (it seems like a lot, but they cook down)

1 large clove of shallot, finely chopped (about ¼ cup)

¼ cup Marsala wine

Salt (I used about 1 teaspoon) and pepper (a few grinds) to taste

½ teaspoon dried rosemary

1 teaspoon dried thyme

1 egg, lightly beaten

1 cup shredded Gouda, gruyere or Swiss cheese (or a combination)

Crust:

One refrigerated pie crust

Cooking spray

Topping:

2 Tablespoons butter

1/2 cup seasoned dry breadcrumbs

1/3 cup grated parmesan cheese

Sour cream and chives for serving

Directions: Soak the dried mushrooms in the hot tap water for 15 minutes. Remove the mushrooms and reserve the liquid. Chop the reconstituted mushrooms and combine them with the fresh mushrooms.

Heat the oil in a large skillet on medium low to medium heat and cook the shallot until just soft. Add in all the mushrooms and cook until the mushrooms become soft, stirring occasionally. This will take about 12 minutes and the mushrooms will reduce in volume. Add in the wine and the reserved liquid from soaking the dried mushrooms, stopping before you add the solids that are left in the bottom of the bowl. Add in the salt, pepper, rosemary and thyme. Bring to a boil and drop to medium low heat and cook for about 10 minutes or until the liquid is almost completely absorbed. Remove from heat and let cool to almost room temperature. Taste and adjust seasonings. Stir in the egg and cheese.

Preheat oven to 350 degrees F. Spray a 8 inch pie plate with cooking spray. Lay the pie crust into the plate. Fill with the mushroom mixture. Lightly tuck the edges of the crust up.

To make the topping, melt the butter and add the bread crumbs and parmesan. Stir and then sprinkle over the top of the pie.

Bake for 40 minutes or until the top and sides are golden. Let cool slightly, cut into wedges and serve with sour cream and chives.