Mushroom and Potato Savory Pie Recipe
Category: Savory Pies
Servings: 6
This Mushroom and Potato Savory Pie combines a delicious blend of earthy mushrooms and creamy mashed potatoes, all encased in a golden, flaky puff pastry shell. It is the perfect dish for a cozy dinner or as a show-stopping addition to your party spread. The rich flavors of different types of mushrooms, including portobello, champignon, and pleurotus, paired with smoky scamorza cheese, create a truly memorable meal. Follow these detailed steps to make this savory pie a standout feature on your dinner table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Portobello mushrooms | 120g |
| Champignon mushrooms | 130g |
| Pleurotus mushrooms (oyster or king oyster mushrooms) | 100g |
| Finferli mushrooms (gallinacci) | 85g |
| Puff pastry | 230g |
| Potatoes | 400g |
| Smoked scamorza cheese | 100g |
| Grana Padano cheese (DOP) | 80g |
| Extra virgin olive oil | 20g |
| Fresh thyme | To taste |
| Garlic | 1 clove |
| Fine salt | To taste |
| Ground black pepper | To taste |
| Whole milk | As needed |
| Fresh liquid cream | 50g |
| Eggs | 2 |
Instructions:
-
Prepare the Potatoes:
Begin by boiling the potatoes in a pot of salted water. Allow them to cook for 30-40 minutes, or until tender when pierced with a fork. While the potatoes cook, you can focus on preparing the mushrooms. -
Clean the Mushrooms:
Clean each variety of mushroom properly. For the portobello and pleurotus (oyster) mushrooms, trim off the earthy, tougher parts of the stems. Use a soft brush or damp cloth to remove any dirt. The finferli (gallinacci) mushrooms can be kept whole. After cleaning, set the mushrooms aside. -
Cook the Mushrooms:
Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the garlic clove, cut in half and de-germed, allowing it to infuse the oil. Once the garlic is fragrant, add the prepared mushrooms to the pan. Lower the heat, season with salt, and cook the mushrooms for about 10 minutes, stirring occasionally, until they are tender and their moisture has evaporated. Once cooked, remove the garlic and add the fresh thyme leaves to the mushrooms, stirring to combine the flavors. -
Mash the Potatoes:
Once the potatoes are cooked, drain them and allow them to cool slightly. Peel the potatoes while they are still warm, and transfer them to a mixing bowl. Use a fork to mash the potatoes until smooth. Add the fresh cream and eggs, then season with salt and black pepper to taste. Mix everything together until fully incorporated and creamy. -
Combine the Ingredients:
Gently fold the sautéed mushrooms into the mashed potato mixture, ensuring everything is well combined. This will form the creamy filling for your savory pie. -
Prepare the Pie Shell:
Lightly grease a 22 cm (9-inch) round pie dish with olive oil. Unroll the puff pastry and place it into the prepared pie dish. Press the edges firmly against the sides of the dish to ensure a tight fit. Use a fork to poke a few holes in the base of the pastry to prevent it from puffing up too much during baking. -
Assemble the Pie:
Pour the mushroom and potato filling into the pastry shell, smoothing the top with the back of a spoon. Evenly distribute the diced scamorza cheese on top of the filling. The cheese will melt into the pie as it bakes, adding a creamy, smoky flavor. -
Seal and Bake:
Fold the edges of the puff pastry over the filling, creating a rustic border around the pie. Press the edges lightly to seal, then bake the pie in a preheated oven at 180°C (350°F) for 35-40 minutes, or until the pastry is golden brown and crispy. -
Serve:
Once the pie is done baking, remove it from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with extra fresh thyme if desired.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 10g |
| Carbohydrates | 30g |
| Fats | 15g |
| Saturated Fats | 6g |
| Fiber | 3g |
| Sodium | 350mg |
| Sugars | 3g |
| Cholesterol | 70mg |
This Mushroom and Potato Savory Pie is a delightful blend of textures and flavors, from the crisp, buttery pastry to the savory, creamy filling. The combination of mushrooms with their earthy, umami-rich notes pairs perfectly with the velvety mashed potatoes, and the hint of thyme adds a fragrant touch. Serve this hearty dish as a main course for lunch or dinner, or offer it as a savory side at your next gathering.
Enjoy this warm, comforting pie as a cozy treat for your family or guests—it’s a perfect choice for any season, whether it’s the middle of winter or a crisp autumn evening. The versatility of the recipe also allows for customization, so feel free to experiment with other types of mushrooms or cheese varieties to suit your tastes.
