Autumn mushroom and herb pie

Introduction

Fall is the season for mushrooms and comfort food. This fall mushroom pie combines rich flavors with a golden flaky crust, perfect for a cozy meal.

Ingredients

• 500 g of mushrooms (in season: porcini, chanterelles)
• 1 onion
• 2 cloves of garlic
• 100 ml of fresh cream
• 1 sheet of puff pastry
• 1 egg (for glazing)
• 2 tbsp olive oil
• Salt and pepper
• Herbs of Provence

Preparation

1. Preheat your oven to 180°C (thermostat 6).
2. Chop the onion and garlic. Sauté the onion in olive oil until translucent.
3. Add the garlic and chopped mushrooms. Cook until the water has evaporated.
4. Add the cream, herbes de Provence, salt and pepper. Let simmer for 5 minutes.
5. Spread the puff pastry in a pie dish. Pour the mushroom mixture over the pastry.
6. Cover with another layer of dough, seal the edges well. Cut a few grids to let the steam escape.
7. Brush the surface with the beaten egg.
8. Bake for 30-35 minutes, until the pie is golden brown.

Tasting

Serve hot with a green salad for a balanced and tasty meal.