Delicious Wild Mushroom Pie with Flaky Parmesan Crust: Your Ultimate Savory Baking Guide
While my culinary journey often leads me down the delightful path of sweet desserts – a weakness I freely admit – every now and then, a savory creation captures my imagination so completely that I simply must bring it to life. This Wild Mushroom Pie with Parmesan Crust is precisely one of those irresistible dreams. For months, the idea of a rich, earthy mushroom filling enveloped in a golden, cheesy, flaky crust lingered in my thoughts, a comforting counterpoint to my usual sugary pursuits. It was a vision born shortly after a particularly indulgent Thanksgiving, filled with various sweet pies, sparking a desire to explore the savory side of pie-making with equal passion and creativity.
The Irresistible Allure of a Homemade Savory Pie
There’s something uniquely satisfying about a savory pie. It embodies comfort, heartiness, and elegance all at once. Unlike their sweet counterparts, savory pies, especially one as robust as this Wild Mushroom Pie, offer a complete meal experience. They are perfect for a cozy dinner, a sophisticated lunch, or even a delightful brunch. This particular recipe stands out because it marries the earthy depth of a carefully selected mushroom medley with the sharp, salty notes of Parmesan cheese baked directly into the crust, creating an unparalleled flavor and texture combination that will captivate even the most devoted sweet-tooth. The aroma alone, as the garlic, mushrooms, and fresh herbs meld together and fill your kitchen during the baking process, is almost as rewarding as the first bite.
Crafting the Perfect Flaky Parmesan-Infused Pie Crust
The foundation of any great pie is its crust, and for this Wild Mushroom Pie, we’re elevating it to new heights with a Parmesan-infused, perfectly flaky butter crust. The secret to an exceptional crust lies in using cold butter and working it quickly into the flour, creating those glorious pockets of butter that expand into layers of flaky goodness as they bake. Adding finely grated Parmesan cheese to the dough introduces a wonderful depth of umami and a subtle crispness that complements the rich filling beautifully. This isn’t just a container for the filling; it’s an integral part of the pie’s flavor profile, offering a salty, savory counterpoint to the tender mushrooms and aromatic herbs. If you’ve ever been intimidated by homemade pie crusts, rest assured that our detailed instructions, along with a helpful external tutorial, will guide you to success.
A Symphony of Earthy Flavors: Wild Mushrooms and Aromatic Herbs
The heart of this pie is its incredible filling. I advocate for a generous mixture of wild mushrooms – think shiitake, oyster, chanterelle, or even robust portobello – alongside more common cremini or button mushrooms. This blend ensures a complex flavor profile and varied textures, transforming each slice into a gourmet experience. Sautéing them with minced onion and garlic unlocks their full aroma and deepens their savory notes. The addition of fresh herbs, such as rosemary, thyme, and sage, brings a fragrant, herbaceous dimension that ties all the flavors together. Each bite offers a harmonious balance of earthy, aromatic, and rich tastes, making it a feast for the senses. The soft, well-seasoned mushrooms are perfectly complemented by the creamy egg and flour mixture, creating a substantial and utterly satisfying filling.
baking tip:What is an egg wash?
Egg wash is generally a mixture of egg and liquid (usually water or milk) brushed on before baking. It is used to add a nice golden color and shine to whatever you’re baking! I usually stick with a mixture of a whole egg and water, but different combinations can produce different results. For example, using milk instead of water will make for a softer crust, and using only egg yolks will make for even more golden color.
To make your egg wash, thoroughly whisk 1 tablespoon of liquid per 1 egg. Use a pastry brush to brush pie crust, biscuits, breads and rolls with egg wash right before baking.
Wild Mushroom Pie with Parmesan Crust
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Ingredients
For the crust:
- 2 ½ cups all-purpose flour (315 grams)
- 1 teaspoon salt
- 1 cup unsalted butter , cold and cut into cubes (226 grams)
- ⅓ cup parmesan cheese , grated (50 grams)
- ½ cup buttermilk , cold (118 ml)
- 1-2 tablespoons vodka or water , cold
For the filling:
- 2 tablespoons butter (28 grams)
- ½ cup onion , minced (60 grams)
- 1 garlic clove , minced
- 1 lb mixture of shitake, oyster, chantarelle, and/or portabello mushrooms , sliced (450 grams)
- 1 lb cremini or button mushrooms , sliced (450 grams)
- 2 teaspoons coarse salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup heavy cream (115 ml)
- ¼ cup all-purpose flour (30 grams)
- 1 tablespoon fresh herbs rosemary, thyme, and/or sage
- ⅓ cup parmesan cheese , grated (50 grams)
Instructions
To make the crust:
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Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
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Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.
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Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time.
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Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days. For more help, see my pie crust tutorial.
To make the filling:
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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 1 minute more. Add the sliced mushrooms and cook until browned, stirring frequently. The mushrooms may crowd the pan, but they will shrink as they cook. Season with salt and pepper.
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While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.
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In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. 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.
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Bake at 350°F 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.
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Store pie in the fridge. If desired, reheat pie at 350°F for 30 minutes.
Serving Your Savory Pie and Creative Variations
This Wild Mushroom Pie with Parmesan Crust is substantial enough to be a standalone meal, making it an excellent centerpiece for any dinner table. However, it pairs beautifully with a simple side salad dressed with a light vinaigrette. The freshness and acidity of the salad cut through the richness of the pie, creating a perfectly balanced plate. For a heartier meal, a bowl of clear broth or a light tomato soup would also be an excellent accompaniment. Don’t be afraid to experiment with the filling either; a handful of fresh spinach, some caramelized leeks, or even a sprinkle of goat cheese could add delightful twists to this already fantastic recipe. Leftovers, if you’re lucky enough to have any, reheat wonderfully in the oven, bringing back that delightful flaky crust and warm, savory filling.
Why This Savory Pie Will Become a Family Favorite
From the moment the aroma of garlic, herbs, and simmering mushrooms fills your kitchen to the first decadent bite of this Wild Mushroom Pie, you’ll understand why it quickly became a dream recipe for me. It’s a testament to the fact that sometimes, veering off the sweet path leads to the most unexpectedly delicious destinations. This pie is more than just a recipe; it’s an experience, a celebration of savory flavors, and a comforting meal that will undoubtedly earn a permanent spot in your culinary repertoire. Whether you’re a seasoned baker or new to the world of savory pies, our detailed steps ensure a foolproof and delicious outcome. So, roll up your sleeves, embrace the savory, and prepare to be amazed by this utterly delicious creation. Enjoy the process of bringing this incredible pie to life!