Homemade Mushroom Pie
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A rich and flavorful mushroom pie filled with a variety of mushrooms, vegetables, and cheese, encased in a golden, rustic pastry.
01:00:00 total
Serves 8
medium
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Ingredients
- sampini mushrooms - 1 kg
- large red pepper - 1
- onion - 1
- leek - 1
- sliced black olives - 60 g
- chopped parsley (1/4 of a bunch)
- olive oil - 210 g (for frying and brushing)
- fresh oregano (three to four sprigs)
- fresh thyme (four to five sprigs)
- tomato paste - 2 tablespoons
- grated breadcrumbs - 50 g
- grated yellow cheese - 200 g
- salt - to taste
- pepper - to taste
- rustic golden pastry - 650 g (650 g package)
Instructions
- Prepare the vegetables: Sauté the onion and leek in olive oil. Add the diced red pepper and continue to sauté.
- Cook the mushrooms: Add the mushrooms to the pan and cook until they're soft. Season with salt, pepper, oregano, and thyme.
- Add tomato paste and breadcrumbs: Stir in the tomato paste and grated breadcrumbs to the mushroom mixture to help bind the filling.
- Add cheese and olives: Off the heat, mix in the chopped parsley, sliced black olives, and grated yellow cheese.
- Prepare the pastry: In an oiled baking pan, lay four sheets of the rustic golden pastry on the bottom, brushing each with olive oil.
- Add the filling: Spread the mushroom filling evenly over the pastry.
- Cover with pastry: Cover the filling with three more pastry sheets, brushing each with olive oil.
- Bake: Carve the top of the pie to allow steam to escape. Bake in a preheated oven at 170°C for about an hour or until golden and crispy.
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