chantarelle

This year the forests are full of all kinds of mushrooms and there is still time to make mushroom pies. Here is my version of chanterelle pie. Doing so it will appear rustic and juicy.

Preparation time: 1 hour
Level: average
Serves: six to eight

Ingredients:
Base:
170 g butter
200 g of flour
4 egg yolks
pinch of salt

Filling:
About 500 g of chanterelles
One medium leek sliced
1 medium onion finely chopped
cooking oil for frying
250 g of whipped cream
4 eggs
75 g cheddar cheese
2 teaspoons of dijon mustard
1 teaspoon herb mixture e.g. Santa Maria pizza seasoning or a mixture of Mediterranean herbs
Salt and black pepper for seasoning

Preparation:
1. Prepare the dough. For that, chop a butter with a knife or using an electric shredder with flour to dry crumbs, add egg yolks and salt and knead to the dough
2. Shake the flour on the working surface and roll the dough into a slightly larger disc than the baking tin. Fold the dough disc in half, so it’s easy to handle. Spread the dough into a pie tin and line
3. Line the dough with baking paper and pour over the dried peas to help keep the dough in shape during baking.
4. Bake the cake base for about 20 minutes until it is brown and crispy
5. While baking, coarsely chop the chanterelles, finely chop the onion, and brown in medium heat on a large pan. Cut the leeks in half lengthwise and wash under running water. Chop the leeks and add to the pan, fry for a few minutes. Season with salt and pepper.
6. Mix whipped cream and eggs, season with mustard, herb mixture, salt, and pepper
7. Pour the mixture of chanterelles into the pie base, grate the cheddar, and cover the chanterelles. Pour the whipped cream-egg mixture up to the edge of the pie tin and bake at 180 degrees for about 30 minutes until the pie starts to brown slightly.
8. Allow the pie to cool slightly before serving.
Ready !!