Autumn Pie with Chantarelles
Ingredients filling:
500 grams (1 pounds) of chanterelle mushrooms
2 cloves of garlic
1 shallot
½ leek
1 packet of bacon, cut into pieces
1 tablespoon of olive oil
3 eggs
2 dl (0,8 cups) of heavy cream
2 dl (0,8 cups) of flavorful yellow cheese
Salt and pepper
A little grated nutmeg
Pie dough:
150 grams (5 oz) of butter, straight from the fridge
3.5 deciliters (1,5 cups) of all-purpose flour
½ teaspoon of salt
1 tablespoon of cold water (for a crispier crust, replace water with vodka)
How to make it:
Filling:
Clean the chanterelle mushrooms and cut them into smaller pieces, either by pulling them apart with your hands or chopping them coarsely.
Peel and finely chop the yellow onion and garlic.
Heat up a skillet and fry the bacon until crispy. Add mushrooms, onion, garlic, and a bit of olive oil. Cook thoroughly until the onion and mushrooms become soft. Season with salt and pepper. Allow it to cool slightly.
Whisk together eggs, milk, and heavy cream. Season with salt and pepper, then pour it into the pie crust. Top with grated cheese.
Bake in the preheated oven for about 25-30 minutes, or until the filling is set and the top is golden brown.
Garnish with parsley or curly parsley before serving. Enjoy your delicious mushroom and bacon pie!
How to make it:
Pie Dough:
Combine butter, flour, and salt until it forms a crumbly mixture, either by hand or in a food processor.
Add a little cold water until the dough comes together. If you want a crispier crust, replace the water with vodka.
Press the dough into a pie dish, approximately 28 cm (11 inches) in diameter. Prick the bottom with a fork and refrigerate for about 30 minutes.
Preheat the oven to 200°C (392°F).
Prebake the pie crust in the middle of the oven for about 10 minutes. Remove it from the oven and pour in the mushroom filling.
It’s also possible to buy an already made pie dough at the supermarket, it is not a shame to get some help along the way.