Wild Mushroom Pie

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READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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 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. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced
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