Recipe - Wild Mushroom Pie

CRUST
1 One fourth cup Unbleached all purpose flour
One half teaspoon Salt
10 tablespoon Chilled unsalted butter; cut
into pieces
4 One half tablespoon (about) ice water

FILLING
Three fourths ounce Dried porcini mushrooms;
(about Three fourths cup)
2 tablespoon Unsalted butter
One half cup Finely chopped shallots
2 One half teaspoon Minced garlic
10 ounce Fresh wild mushrooms; (See
Note)
3 lg Eggs
1/3 cup Half and half
One half teaspoon Dried basil; crumbled
One fourth teaspoon Dried thyme; crumbled
2 cup Grated Swedish or Danish
Fontina cheese; (about 8
oz)
Fresh parsley sprigs

FOR CRUST: Mix flour and salt in medium bowl. Add butter and rub with
fingertips until mixture forms coarse meal. Mix in enough water by Tbsp to
form moist clumps. Gather dough into ball; flatten into disk. Wrap in
plastic and chill until firm, about 45 minutes. (Can be prepared 2 days
ahead; keep refrigerated.)

Roll out dough on lightly floured surface to 13inch round. Transfer to
9inch glass pie plate; crimp edges. Refrigerate 30 minutes.

Preheat oven to 375oF. Line pie crust with foil. Fill with dried beans or
pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is
set and begins to color, piercing bottom with fork if puffy, about 15
minutes more. Transfer to rack and cool.

FOR FILLING: Place porcini in small bowl. Add enough hot water to cover.
Let soak 30 minutes. Drain mushrooms. Melt butter in heavy large skillet
over high heat. Add shallots and garlic and saute 1 minute. Add fresh
mushrooms and saute until tender and liquids evaporate, about 5 minutes.
Add porcini and saute 2 minutes. Season to taste with salt and pepper. Set
aside.

Whisk eggs, half and half, basil and thyme in medium bowl until blended.
Season with salt and pepper. Sprinkle half of cheese on crust. Top with
mushroom mixture and remaining cheese. Carefully pour egg mixture over
mushrooms. Bake until center is set, about 40 minutes. Transfer to rack and
cool slightly. Garnish with parsley. Cut into wedges and serve.

Serves: 8

Source: Bon Appetit, June 92

NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly cut or sliced up

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Posted to MMRecipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999