Warm colours and earthy flavours of autumn. Go out and explore the nature and the autumn foliage; the leaves changing colour. The season is perfect for forest walks too! Pick branches and leaves and use these natural materials for your home decoration. And if you are lucky enough, you might find some mushrooms. Read more and get a recipe for a delicious mushroom pie! We used chanterelles but you can use any mushrooms that you like. Make sure they are edible before cooking and baking.
Mushroom pie recipe | Start with the crust
- 3dl of wheat flour
- 1/2 teaspoons of salt
- 150g of butter
- 1 or 2 tablespoons of cold water
Step 1. Mix flour & salt in a bowl.
Step 2. Add cold butter in small cubes. Mix in a blender or by hand. Add 1 or 2 tablespoons of water to get the right doughy consistency.
Step 3. Let the dough sit in a fridge for an hour. Press the dough in a tin (⌀24 cm) and poke holes with a fork.
Step 4. Pre-bake the pie crust in 200ºC for 15 minutes.
Creamy chanterelle filling full of flavour
- 500g of mushrooms. Clean them well and chop the biggest ones
- 1 chopped onion
- 100g of mild bluecheese
- 3 eggs
- 1dl of milk
- 1dl of cream
- Pinch of salt & black pepper
Step 1. Cook the mushrooms in a dry pan so that the extra liquid evaporates. Then add chopped onions and little bit of butter. Cook until the onions are soft and mushrooms little bit crunchy.
Step 2. Let the mushroom & onion mix cool down.
Step 3. Mix together milk, cream & eggs. Season with salt and pepper. Set aside.
Step 4. Spread the mushroom & onion mix on top of the pre-baked crust. Add small chunks of bluecheese and pour the milk-cream filling on top of the mushrooms.
Step 5. Bake at 200ºC for around 30 minutes.
Step 6. Let it cool down and enjoy your homemade mushroom pie! <3
Original chanterelle pie recipe from a finnish chef Sikke Sumari.
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