Wild Mushroom Pie

Wild Mushroom Pie

Yield: 8

You will need
1 1/4 cup unbleached all purpose flour
1/2 tsp salt
10 Tbsp chilled unsalted butter, cut into pieces
4 1/2 Tbsp (about) ice water
3/4 oz dried porcini mushrooms, (about 3/4 cup)
2 Tbsp unsalted butter
1/2 cup finely chopped shallots
2 1/2 tsp minced garlic
10 oz fresh wild mushrooms (crimini, chanterelles and shiitake), thickly sliced
3 large eggs
1/3 cup half and half
1/2 tsp dried basil, crumbled
1/4 tsp dried thyme, crumbled
2 cup grated Swedish or Danish Fontina cheese, (about 8 oz)
Fresh parsley sprigs


Mix flour and salt in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Mix in enough water by Tbsp toform moist clumps. Gather dough into ball, flatten into disk. Wrapin plastic and chill until firm, about 45 minutes.

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch glass pie plate, crimp edges. Refrigerate 30 minutes. Preheat oven to 375 F. 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 colour, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.

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 oncrust. 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