What’s So Special About Your Mushroom Pie?

Eating well is the best revenge. — Anonymous.

Ah, a mushroom pie. A dish as basic as a microwave meal. I’ll turn this bland recipe into something worth eating with a few adjustments. Let’s get started on this insultingly mediocre excuse for a dish.

Laxfed’s Special Mushroom Pie Total Time: 1 hour Servings: 6

Ingredients

• 1 basic pie dough recipe, rolled out and lining a 9- or 10-inch pie dish, or 8 x 8-inch baking dish, frozen for at least 30 minutes (or 1 deep-dish frozen pie crust)
• 2 tablespoons unsalted butter
• 1 pound cremini or button mushrooms, sliced 1/4-inch thick
• 4 to 5 shiitake mushrooms, caps only, sliced (optional)
• 1 clove garlic, minced
• Salt and pepper
• 1/4 cup heavy cream
• 1/2 cup whole milk
• 1/3 cup sour cream
• 2 large eggs, lightly beaten
• Dash of ground nutmeg
• 1 tablespoon chopped fresh parsley
• 1 cup grated Gruyère cheese

Method

1. Pre-bake the pie crust: Preheat the oven to 350°F. If using a homemade pie crust shell, freeze it for at least 30 minutes, then line the inside with heavy aluminum foil. Fill with pie weights and bake for 15 minutes. If using a store-bought frozen pie crust, preheat the oven to 375°F, then poke the bottom and sides of the pie crust all around with the tines of a fork. Place an empty pie pan of the same size inside the crust or line the inside with heavy aluminum foil, and fill with pie weights. Bake the pie shell for 12 minutes, or until it just barely starts to brown. Remove from the oven and let cool.
2. Sauté mushrooms and garlic: In a large sauté pan, melt the butter over medium heat. Add the mushrooms and sauté until the moisture is released and evaporated. Add the minced garlic and sauté for an additional 30 seconds. Remove from heat.
3. Prepare the cheese filling: In a mixing bowl, whisk together the eggs, sour cream, milk, and heavy cream. Season with salt, pepper, and a dash of nutmeg. Stir in the grated Gruyère cheese and chopped parsley.
4. Assemble the pie: Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms.
5. Bake: Bake the pie at 350°F for 30–35 minutes, until lightly browned on top and a tester inserted into the middle comes out clean. If you find the crust edges getting too browned, put some foil around the top of them or use a pie protector. Remove from the oven and let cool for 10 minutes before serving.

Wine Pairing

Pair this revamped mushroom pie with a glass of a bold and earthy red wine, such as a Pinot Noir from Domaine Drouhin in Oregon. The complex flavors of the wine will complement the richness of the pie perfectly.

Bon Appetit

If you’ve managed to bake this mushroom pie without it morphing into a soggy, unappetizing mess that even a famished fungus might reject, then consider yourself a pie wizard. Craving more culinary quests that might end in triumph or despair? Hit that subscribe button for a smorgasbord of dishes that tread the fine line between delightful and disastrous. And if you’re convinced you’ve got a secret ingredient or technique that could elevate this pie from fungal mediocrity to a mycological masterpiece, don’t hesitate to share your spore-laden secrets in the comments. Or, in the spirit of preserving the mystique of your culinary prowess, perhaps opt for silence and let the pie speak for itself.