Mushroom Medley Delight

🍽️ Wild Mushroom Pie Recipe

✨ Introduction:
Indulge your taste buds in the exquisite flavors of our Wild Mushroom Pie recipe, a delightful creation that blends the earthiness of mushrooms with the richness of Fontina cheese, all nestled in a flaky, homemade crust. Perfect for any occasion, this vegetable-based pie is a showstopper that will leave your guests craving for more.

🕰️ Time Table:

🥧 Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter
• 4 1/2 ounces porcini mushrooms (soaked)
• 3/4 cup unsalted butter
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 1/2 cup fresh mushrooms, sliced
• 2 eggs
• 1/2 cup half-and-half
• 1/3 cup dried basil
• 1/2 teaspoon dried thyme
• 1/4 cup Swedish Fontina cheese, grated
• 2 cups Danish Fontina cheese, shredded
• 1 fresh parsley sprig (for garnish)

🔪 Instructions:

For Crust:

1. In a medium bowl, mix the unbleached all-purpose flour and salt.
2. Add 10 tablespoons of unsalted butter and rub with your fingertips until the mixture forms coarse meal.
3. Gradually add enough water, tablespoon by tablespoon, to form moist clumps.
4. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic. Chill until firm for about 45 minutes.
5. Roll out the dough on a lightly floured surface to a 13-inch round.
6. Transfer it to a 9-inch glass pie plate and crimp the edges. Refrigerate for 30 minutes.
7. Preheat the oven to 375°F.
8. Line the pie crust with foil and fill it with dried beans or pie weights. Bake for 10 minutes.
9. Remove the foil and beans, then bake until the crust is set and begins to color, piercing the bottom with a fork if puffy, for about 15 minutes more. Transfer to a rack and cool.

For Filling:

1. Place the porcini mushrooms in a small bowl and cover them with enough hot water. Let them soak for 30 minutes, then drain.
2. In a heavy large skillet, melt 3/4 cup of unsalted butter over high heat. Add shallots and garlic, sautéing for 1 minute.
3. Add fresh mushrooms and sauté until tender, and liquids evaporate, about 5 minutes.
4. Add the soaked porcini mushrooms and sauté for an additional 2 minutes. Season to taste with salt and pepper. Set aside.
5. In a medium bowl, whisk together eggs, half-and-half, dried basil, and dried thyme until blended. Season with salt and pepper.
6. Sprinkle half of the Swedish Fontina cheese on the crust. Top with the mushroom mixture and the remaining Danish Fontina cheese.
7. Carefully pour the egg mixture over the mushrooms.
8. Bake until the center is set, approximately 40 minutes.
9. Transfer the pie to a rack and cool slightly. Garnish with fresh parsley.
10. Cut into wedges and serve. Note: You can use mushrooms such as crimini, chanterelles, and/or stemmed Shiitake, thickly sliced for added variety.

🌟 Nutritional Information (Per Serving):

• Calories: 387.1
• Fat Content: 29.1g
• Saturated Fat Content: 17.5g
• Cholesterol Content: 160.2mg
• Sodium Content: 398mg
• Carbohydrate Content: 19.3g
• Fiber Content: 1g
• Sugar Content: 1.3g
• Protein Content: 13.3g

✅ Conclusion:
Elevate your culinary skills and impress your loved ones with this Wild Mushroom Pie that brings together a symphony of flavors in every bite. Whether you’re a seasoned chef or a kitchen enthusiast, this recipe promises a savory experience that will become a timeless favorite. Share the joy of cooking and the love of good food with lovewithrecipes.com. Happy cooking! 🍄🥧✨