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