Mushroom Pie: It’s an easy and delicious pie recipe that is perfect for breakfast, brunch or appetizer.
Author: Nectaria
Servings: 14-16 people
INGREDIENTS
750 gr./ 26.5 oz. puff pastry, two pieces about 30 x 40 cm each
3 tablespoons olive oil
3 tablespoons butter
1000 gr. mushrooms any variety, sliced (I used button mushrooms, Portobello and Pleurotus)
Salt and pepper to taste
2 leeks only white part, chopped
1 medium onion, chopped
3 green onions, chopped
1 cup fresh parsley, chopped
1 red bell pepper, chopped
200 gr. heavy cream
250 gr. cheese mix, grated
1 tablespoon garlic powder
3 tablespoons semolina flour
1 large egg yolk mixed with 1 tablespoon water
INSTRUCTIONS
Preheat the oven to 350 ℉/ 180℃.
To make the filling
In a large frying pan melt butter and olive oil over medium heat. Sauté onions and leeks for about 3 minutes. Add mushrooms and sauté until the water from the mushrooms has evaporated. Season with salt and pepper. Add red bell pepper, heavy cream, cheese mix, semolina flour, garlic powder, parsley and mix well.
To make the pie
Lay out one sheet of the puff pastry on a large baking sheet lined with a parchment paper. Spread the mushrooms/onion mixture over top, keeping it away from a 2-3cm (3/4-1″) border around the edge.
Lay the second sheet of puff pastry over top of the first, and squeeze the border edge together to seal tightly, being careful not to leave any open edges where filling could escape.
Brush the top of the puff pastry with the beaten egg and then cut a few slits in the top of the pastry.
Bake the pie for 30 to 45 minutes, until puffed and golden brown. Let it cool for 15 minutes before serving.