Mushroom Pie

Serves : 4

Preparation time: 30 minutes

Cooking time: 50 to 65 minutes

Ingredients

• 2 layers shortcrust pastry
• 500 ml (2 cups) various mushrooms (porcini, oyster mushrooms, paris, king, etc.), medium cubes
• 1 red onion, thinly sliced
• 60 ml (4 tbsp.) olive oil
• 30 ml (2 tbsp.) unsalted butter
• 3 garlic cloves, chopped
• 125 ml (½ cup) white wine
• 30 ml (2 tbsp.) horseradish
• 30 ml (2 tbsp.) maple syrup
• 250 ml (1 cup) veal stock
• 45 ml (3 tablespoons) cornstarch diluted in a little cold water
• 125 ml (½ cup) parsley leaves, chopped
• Salt and pepper to taste

Cream

• 250 ml (1 cup) sour cream
• 90 ml (6 tbsp) chives, snipped
• 15 ml (1 tablespoon) lemon juice
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a hot skillet, sauté mushrooms and onion in oil and butter for 5 minutes.
3. Add garlic, white wine, horseradish, maple syrup, veal stock, diluted cornstarch and, while stirring, simmer for 2 to 3 minutes. Check seasoning.
4. Add the parsley.
5. Roll out the pastry in individual moulds or a large one.
6. Divide the mixture between the molds, then cover with another layer of pastry.
7. Place on an ovenproof tray and bake for 45 to 60 minutes, depending on size.
8. In a bowl, mix sour cream, chives, lemon juice, salt and pepper. Check seasoning.
9. Serve with the prepared cream.