This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023.

Pie

Notes

  • This recipe requries one pie shell (half a recipe) of Pâte Brisée.
  • Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake.
  • While this recipe calls for oat milk, any milk can be used.

Yield

  • One - 9 inch (23 cm) pie

Ingredients

  • 770 grams trimmed and cleaned oyster and other mixed mushrooms
  • 1 large purple onion
  • 2 to 3 small/medium shallots
  • 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced
  • 3 to 4 Rosemary sprigs
  • 3 to 4 Thyme sprigs
  • 2 large eggs
  • 80 ml (1/3 cup) oat or other milk
  • 145 grams (5 oz) finely grated parmesan cheese
  • 1 pie shell from Pâte Brisée

Preparation

Mushrooms

In a large, heavy skillet, add:

  • mushrooms
  • sprig of rosemary
  • sprig of thyme
  • salt
  • pepper
  • splash of water

Cook over medium heat until water evaporates. Add some olive oil and cook till mushrooms are lightly browned. Discard rosemary and thyme. Move cooked mushrooms to a bowl and set aside.

Onions and Leeks

To the empty skillet, add:

  • onions
  • leeks
  • shallots
  • sprig of rosemary
  • sprig of thyme
  • salt
  • pepper

Add olive oil and cook over medium heat until onions caramelize, about 30 minutes. Discard rosemary and thyme. Add mushrooms to onion/leek mixture and cook another 15 minutes over low heat. Pour onion/leek/mushroom mixture into large bowl and let cook till room temperature.

Prepare Pie Crust

While mixture cools, prepare one 9” pie pan. Roll out dough (1/2 of recipe) to fit a 9” pie pan. Place dough in pie pan and situate as needed. If using glass or ceramic pie pan, bind bake crust and cool.

Combine and bake

  • Preheat oven to 175℃ (350℉).
  • To the onion/leek/mushroom mixture, add eggs, milk, and cheese; stir to incorporate.
  • Pour mixture over prepared pie crust.
  • Bake 35 to 40 minutes until top is lightly browned. Let cool. Serve with balsamic vinegar and fresh herbs.

Pie