Mushroom Pie with Truffle Cream
⏳ Time
1 hour 30 minutes
🥕 Ingredients
25
🍽️ Servings
7
Description
Mushroom Pie with Truffle Cream
Ingredients
- Chicken Egg - 4 pieces
- Wheat Flour - 7.8 oz
- Butter - 0.7 oz
- Water - 3 fl oz
- Salt - to taste
- Vegetable Oil - 1 fl oz
- Shallot - 1.1 oz
- Garlic Oil - 0 fl oz
- Champignon Mushrooms - 4.9 oz
- Shiitake Mushrooms - 1.4 oz
- Oyster Mushrooms - 4.9 oz
- Ground Black Pepper - to taste
- Thyme - to taste
- Mascarpone Cheese - 1.8 oz
- Milk - 1 fl oz
- Parmesan Cheese - 1.4 oz
- Feta cheese - 1.1 oz
- Cream - 1.4 oz
- Sour Cream 35% - 4.2 oz
- Truffle Paste - 0.1 oz
- Chives - 0.1 oz
- Tarragon - 0.1 oz
- Herbs - 0.1 oz
- Spinach - 4.2 oz
- Suluguni Cheese - 1.4 oz
Step by Step guide
Step 1
For the dough, mix the butter with the egg, add water, salt, and flour. Knead until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
Step 2
For the mushroom filling, soak the shiitake mushrooms in cold water for 2-3 hours, then boil them in salted water for 30-40 minutes.
Step 3
Rinse the white mushrooms, champignons, and oyster mushrooms under running water and chop finely. Also finely chop the shallot and sauté it with the mushrooms in melted butter mixed with vegetable oil until golden brown.
Step 4
Add salt, ground pepper, thyme, and garlic oil, and sauté for a few more minutes. Finely chop the boiled shiitake mushrooms and add them to the mushroom filling.
Step 5
To prepare the cheese mixture, add mascarpone cheese, milk, 2 eggs, parmesan cheese, feta cheese, salt, and pepper to a blender and blend until smooth.
Step 6
Remove the dough from the refrigerator and roll it out. Transfer the dough to a mold and form a border. Prick the bottom lightly with a fork to allow steam to escape during baking. This will prevent the dough from puffing up and keep the surface flat. Place the dough in the mold in the freezer for 20-30 minutes, then bake it for 10 minutes at 356°F.
Step 7
Spread the filling on the baked crust and pour the cheese mixture over it. Bake for another 10-15 minutes. Five minutes before it's done, sprinkle the pie with grated suluguni cheese.
Step 8
For decoration, prepare the cream: whip the cream in a mixer. Add the remaining ingredients to the blender and blend until smooth, then combine by hand.
Step 9
To make the green oil, blend vegetable oil, tarragon, and herbs.
Step 10
On a plate, place spinach leaves, then add a piece of pie and top it with a spoonful of the sour cream and truffle cream. Drizzle with green oil and sprinkle with ground pepper.
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