Preparation
To make this delicious mushroom pie, start by buttering a pie dish and lining it with one sheet of puff pastry. Place it in the refrigerator to cool. Peel and slice the shallots, then sauté them in 50g of melted butter. Chop the oyster and shiitake mushrooms and add them to the sautéed shallots. Cook over high heat for 5 to 6 minutes, seasoning with salt and pepper at the end of cooking. Deglaze the pan with 1/2 cup of white wine, add 1/2 bunch of chopped flat-leaf parsley, and let it cool.
ADVERTISEMENT
In a bowl, mix 20cl of cream with 2 eggs, and season with salt and pepper. Remove the pie dish from the refrigerator and place the mushroom mixture on the bottom. Pour the cream mixture over the mushrooms and place the halved Reblochon cheese on top. Cover the pie with the second sheet of puff pastry and press the edges firmly to seal. Cut a hole in the center of the pie to prevent the steam from making the pastry soggy, and use a brush to egg wash the top. Bake for approximately 1 hour in a preheated oven at 170°C.
Once the pie is cooked, let it cool before serving. This delicious pie pairs perfectly with a fresh salad, and according to Laurent Mariotte, a beautiful endive and walnut salad is the best accompaniment.
ADVERTISEMENT