Mushroom Pie

Celebrate Mother's Day with Mushrooms!

Mushroom Pie with Parmesan Crust
2 tablespoons butter
1/2 cup onion, minced
1 garlic clove, diced
1/4 cup white wine
1 lb mixture of shitake, oyster, chantarelle, and/or portabello mushrooms, sliced
1 lb cremini mushrooms, sliced
2 teaspoons coarse salt
1/2 teaspoon black pepper
2 large eggs
1/2 cup heavy cream
1/4 cup all-purpose flour
1 Tbl fresh herbs (rosemary, thyme, and/or sage)
1/3 cup parmesan cheese, grated

Add 1/3 cup grated parmesan cheese to the dough and chill.

Heat the butter in a wide, shallow pan over medium heat. Add the onion and cook for a few minutes until translucent, about 3 minutes. Add the garlic and cook one minute more.

Pour a 1/4 cup of white wine over onions and garlic mixture and then let it reduce down and evaporate off before adding the mushrooms. (This will add a rich flavor to your onion base but you want the flavor of the mushrooms to shine through, so add them after you have reduced the onion-garlic mixture down.)
Add the sliced mushrooms and cook until browned, stirring frequently. Season with salt and pepper.

In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Roll out dough and dump mixture into the bottom pie crust. Roll out the second dough disk and transfer it to the top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust as vents. Brush pie with egg wash.

Bake at 350° until crust is golden brown and juices are bubbling, about 60-75 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly. Store pie in the fridge. If desired, reheat pie at 350° for 30 minutes. Mushroomy goodness!

This year for our annual Mother's Day Brunch my friend Liz and I treated the Mums to an elaborate three course meal which began with a refreshing Chamomile Strawberry Maritini. The three appetizers were a White Truffle Infused Custard, a demitasse of Spring Vegetable Cream Soup with Crispy, Creamy Potato Puffs, and Artichokes Barigoule with Crab and Cucumber Gelee topped with Micro Greens.

For the main course we served a slice of rich and delicious Mushroom Pie with parmesan crust (rollover picture). I found this recipe for this pie on a blog called I followed the recipe almostly exactly, except for the addition of the white wine reduction. Thanks, Annalise!

After a short recovery period, the brunch concluded with three desserts — a ramikin of Banana Bread Tiramisu, a small portion of Espresso Mousse, and a sliver of Rhubarb Almond Tart served with hot tea. Needless to say, I skipped dinner that night.

Happy Mother's Day, Mum!

— The Pie Lady

The Pie Diaries was cooked up by Mary Osborn

To see more of her work, please visit

Mushroomy Goodness! • May 2016