I was so happy about finally succeeding with a gluten free pie crust that isn’t either brittle, grainy and dry or so sticky that it’s impossible to get out of the form that I made another pie, this time with mushrooms. I’ve been trying to empty our fridge before our vacation and refrain myself from buying too much groceries that we don’t have time to eat. The champignons needed to be used but we didn’t really have anything to serve them with, so I decided to make them into the main course.
Pies are good in the same way as pizza: you only need to make the crust and add bits and pieces of other stuff from your fridge (that wouldn’t alone be enough for a full meal) over it and you have a delicious dinner ready. Almost all combinations work and you can have as many or few ingredients as you wish (or actually have).
MUSHROOM PIE WITH FRESH THYME
one pie crust with this recipe
300 g of sour cream (crème fraiche)
400 g mushrooms, roughly chopped (I used champignons)
2 red onions, diced
2 dl of rocket salad, chopped
0.5 dl fresh thyme, chopped
2 dl of pecorino cheese, grated (or parmesan)
1 tsp salt
1 tsp curry powder
2 Tbsp butter
Preheat your oven to 220 °C and line your pie form (about 30 x 30 cm) with parchment paper.
Sautee the mushrooms in a skillet with 1 Tbsp butter. When they are thoroughly cooked and slightly browned add the curry powder and salt, and set aside to cool. Fry the onions with the rest of the butter until they become transparent.
Make the pie crust following the recipe in the link above. Press it into your pie form starting from the edges and working your way to the middle. Spread the sour cream over the crust. Add the sautéed mushrooms and the fried onions as well as the rocket salad and fresh thyme. Grate some pecorino cheese over it all and put the pie into the oven.
Bake for about 40 minutes, or until fully baked and the edges have started to brown slightly.
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