Monday, December 08, 2008

Mushroom Pie

Is it good blogging etiquette to do previews of posts you're too busy to write? Let's give it a try. Here's mushroom pie. In brief: roll out some dough, top with sauteed mushrooms, onions, and cheese, then bake 'til done. Details coming soon.

Updated Dec. 8: Okay, here we go: I’ve wanted to make a savory Russian pie for a while. This isn’t it, but I don’t care. My makeshift rustic pie/galette was great. A traditional Russian pie (pirog) is usually made with yeast dough and toppings like cabbage, mushrooms and onions, or even fish. Here, I used yeast-free dough and a hodge-podge topping of sautéed onions, mushrooms and whatever cheese I had in the fridge. The dough was easy to make and roll out, the toppings were a cinch, and the whole thing took only 20 minutes to bake. I can even see myself using this dough for pizza. Yeast, who needs it?

The dough recipe is from Nigella Lawson's Feast, by way of The Traveler's Lunchbox. I usually cut the recipe in half when I make it, and then freeze half of that. So you need a quarter of the original recipe for this pie.

The dough ingredients are 2 tbs. of butter, 1 egg, 1 cup full-fat, plain yogurt, 1/2 tsp. salt, 1 tsp. baking soda, and about 3 cups of flour, with an extra cup or so for kneading. Mix the yogurt, eggs, butter and salt in a bowl. Add flour by the cupful, stirring until it’s absorbed. Knead on a floured surface for a few minutes, adding the baking soda. Refrigerate 20 minutes before using (I always freeze half the dough for future use).

In the meantime, sauté a bunch of chopped onions and mushrooms in olive oil or butter. Add a minced garlic clove and ¼ tsp. thyme in the last 30 seconds of cooking. Salt and pepper to taste. Let cool 10-15 minutes. Add cheese—what kind and how much is up to you. I used havarti, and a lot of it. Preheat the oven to 425.

On a floured surface, roll out the dough to a 1/4-inch thickness. Carefully place the dough in a buttered pie pan (I lined mine with foil). Spread the mushrooms over the top. Fold the edges of the dough over the filling to create a crust. Bake 15-25 minutes, until the dough is golden brown. Let cool before eating.

This goes great with soup, especially what I call simple soup—chicken stock, sautéed onions and carrots, and tiny poached chicken meatballs. In a food processor, blitz 1 boneless chicken breast and ½ onion. Add a handful of breadcrumbs, a splash of milk, a good shake of salt, and a dash of red pepper flakes. A bit of grated Parmesan wouldn't hurt, if you have it. Mix. Use a teaspoon to scoop and form small meatballs. Bring the chicken stock to a boil and add the meatballs. Turn the heat down, and simmer 5 minutes, or until the chicken is cooked through.


adele said...

I don't know if it's good etiquette, but I've seen other people do it, and I've been tempted to do it myself. I think it's only a problem if you never write the post. :P

adele said...

Sounds tasty. I bake quick tarts in a similar fashion... I just never thought about applying that method to savory pies.

Jesse said...

Yum- Sounds fantastic! I'm making something similar this weekend, but I think a more russian version with cabbage, onions, dill and hardboiled eggs.

Anonymous said...

I've got to try that! Especially after the harvest of Borovik, Maslayata, Lobster, and Chanterelle mushrooms we collected this year!


Yulinka said...

Adele--Previews may be a lazy way of blogging, but sometimes there's a long gap from the time I cook something to the time I actually get around to writing about it.

Jesse--I'd like to make a more traditional Russian pie one of these days. I like the cabbage version, too.

Kevan--As always, I envy you. :)

Sonja said...

This looks absolutely delicious! I love mushrooms so I will definitely have to try this recipe!

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