Open Mushroom Pie with Porcini on Shortcrust Pastry

Name: Mushroom Pie with Porcini: Easy Open Quiche Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French cuisine
Ingredients: Large fresh porcini 1; Sweet white onion 1; Egg 2; Milk 150 ml; Capers 0.5 tbsp (5 g); Olives 8-10 (pitted); Green onion 1-2; Wheat flour 1.5 cups (195 g); Baking powder 0.5 tsp (2 g); Butter 75 g; Parmesan (grated) 2-3 tbsp (14–20 g); Dried oregano, salt a pinch each; White grape vinegar 1 tbsp (for the onion)

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A phrase from childhood has stuck with me: a mushroom pie is made open-faced if the mushrooms are porcini, and any others are better kept out of sight. In mushroom season it is worth making a pie with porcini, using as few sauces, spices and strong-smelling ingredients as possible. We made a porcini quiche-style pie on shortcrust pastry, changing the way the pie is put together a little, and it turned out great.

Everybody knows pies. In the broad sense, a pie is a baked or fried pastry with a filling. The variety of fillings is countless, and so is the variety of dough. The most common dough is yeast dough, which is used for the vast majority of pies, such as vatrushky or raspetai. Yeast-free doughs are more often used for simple things. I really love cheese khachapuri, fried in a pan and served with butter.

By and large, Italian mushroom pizza with porcini is an open pie with a mushroom filling, which can be made successfully on any dough, even shortcrust. Usually, when good wild mushrooms go into the filling, tomato is left out, though that is a matter of taste and personal preference. White pizza with porcini is very tasty, fragrant and always looks beautiful thanks to the large slices of porcini laid in the filling.

Do not add spicy or strong-smelling ingredients to an open mushroom pie. Usually, when making pizza, the dough is brushed or topped with a sauce. Béchamel goes quite well with mushrooms, and so does an egg and milk mixture, the kind we use in the salmon quiche. To boost the flavor, we added a little lightly pickled white sweet onion to the pie.

An open mushroom pie can be baked on any dough. We prefer a light shortcrust, as for quiche. Or the kind used for yeast-free pizza, made with a fermented milk base or with leavening agents.

A simple mushroom pie on yeast-free dough is quick to make. No special preparation is needed. The light dough is made by simply mixing and kneading the ingredients, needs no resting and can go straight into the oven. Fresh porcini can be used without boiling, though they are worth browning briefly in butter, which boosts the aroma and flavor. The other ingredients are easy to find and, if you like, can be swapped or left out altogether.

Ingredients

4-6 servings

Large fresh porcini 1
Sweet white onion 1
Egg 2
Milk 150 ml
Capers 0.5 tbsp (5 g)
Olives 8-10 (pitted)
Green onion 1-2
Wheat flour 1.5 cups (195 g)
Baking powder 0.5 tsp (2 g)
Butter 75 g
Parmesan (grated) 2-3 tbsp (14–20 g)
Dried oregano, salt a pinch each
White grape vinegar 1 tbsp (for the onion)

Step-by-step recipe

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Preparing the ingredients

I prefer to make this simple pie with porcini picked that same day; it is the tastiest option. I tried it with boiled mushrooms and it was a little different, as the mushrooms were slightly watery. Most other wild mushrooms need boiling first, so I do not use them and prefer porcini. For the filling, it is better to use large porcini that can be cut into slices and will stand out in the filling.

Take the milk and eggs out of the fridge ahead of time and let them come to room temperature.

Dough

The dough for a mushroom pie is no harder to make than for tartlets, adjusted for a savory filling.

Prepare the flour and the liquid. Sift the flour into a bowl, add the baking powder and a pinch of salt and mix. In a cup, melt 50 g of butter without making it hot. Add milk to it so the total liquid is about 130-140 ml, and stir. The remaining milk will be needed for the filling mixture.
Knead the dough. Pour the milk and butter mixture into the flour and add one egg yolk, separated from the white beforehand. Pour the white into a cup; you will need it for the egg-and-milk filling. Knead a soft dough, working it thoroughly with your hands until all the crumbs come together. Roll the dough into a ball.
Spread the dough in a round pan with a rim, 24-26 cm in diameter. Press the dough out with your fingers, forming a layer of roughly even thickness, including on the rim, which should be 2-2.5 cm high. If the dough crumbles or tears, you can easily patch it with a piece of dough and press it in with your fingers.

Filling

Fry the mushroom. Clean the fresh porcini of any bits of forest, such as leaves, pine needles and soil. Cut off the cap and slice it into 8-10 slices. Dice the stem into medium cubes. Melt the remaining butter (25 g) in a small saucepan and fry the cut mushroom over medium heat for 4-5 mins. The aim is not to make fried mushrooms , just to sauté them until the mushroom turns soft and fragrant. Move the cap and the stem to separate saucers.

Pickle the onion and place it on the dough. Slice a small sweet white onion into thin strips and mix it with 1 tbsp of white grape vinegar. After 10 mins, squeeze the excess moisture out of the onion with your hands and spread it over the prepared dough in the pan. Sprinkle the onion with a pinch of dried oregano.
Add the mushroom stem and pour over the egg and milk mixture. Spread the butter-fried stem over the onion. This is essentially the main filling of the pie. In a small bowl, mix the remaining milk, half of the grated Parmesan (7–10 g) and the eggs, the whole one and the white left over from the dough. Whisk the mixture with a fork and pour it over the dough with onion and mushrooms. Arrange the whole pitted olives and scatter the capers. Slice the green onion tops, without the white part, and sprinkle them over.
Arrange the cap and sprinkle with Parmesan. Arrange the sliced cap, fried in butter, around the edge. Sprinkle the pie with all the remaining Parmesan, more along the rim and less in the center.

Baking

Usually a mushroom pizza on yeast dough bakes for 20-25 mins, but shortcrust takes longer.

Put the mushroom pie pan into an oven preheated to 200 degrees and bake for 35-45 mins. Go by the shortcrust: as soon as the dough starts turning golden with signs of browning, the pie is sure to be done.

Serving

Take the pan out of the oven, carefully, it is very hot. Gently lifting the dough with a spatula, move the pie to a board or a large plate. It is better to let the pie cool a little but stay warm or hot. Carefully cut the dough with the tip of a knife into pieces, the way pizza is cut. Remember that shortcrust crumbles, so do not use force when cutting.
Serve the porcini pie as a hot appetizer or, which is very tasty, with tomato juice. The pie bakes quickly, so it is quite realistic to make it for breakfast and stay full until lunch. The filling can be varied as you like. But if you use mushrooms other than porcini, boil them first and squeeze them out a little before frying.

Calories and macros

415 kcal

Serving ≈ 170 g

Protein12 g12% of kcal
Fat21 g48% of kcal
Carbs41 g41% of kcal

100 g239 kcalProtein 6.8 gFat 12.3 gCarbs 23.7 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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