Mushroom pie with truffle cream
7 servings
90 minutes
Mushroom pie with truffle cream is a refined dish of French cuisine, embodying the richness of flavors and subtle gastronomic elegance. This pie combines delicate, crispy pastry with a rich mushroom filling that harmoniously intertwines the aromas of porcini, champignons, and shiitake sautéed with shallots and thyme. A cheese mixture of mascarpone, parmesan, and feta adds creamy softness, while the truffle cream completes the picture with an exquisite taste. It is recommended to serve the pie with spinach greens and a drizzle of fragrant green oil for freshness and brightness. This dish is perfect for festive dinners and gastronomic evenings, allowing one to enjoy the depth of flavors and aromas of classic French cuisine.
1
For the test, mix butter with egg, add water, salt, and flour. Knead a smooth dough, then wrap it in film and refrigerate for 30 minutes.
- Chicken egg: 4 pieces
- Butter: 20 g
- Water: 100 ml
- Salt: to taste
- Wheat flour: 220 g
2
For the mushroom filling, soak shiitake mushrooms in cold water for 2-3 hours, then boil them in salted water for 30-40 minutes.
- Shiitake mushrooms: 40 g
- Salt: to taste
3
Wash white mushrooms, champignons, and oyster mushrooms under running water and chop them finely. Also chop the shallot onion finely and sauté it with the mushrooms in melted butter with added vegetable oil until golden.
- Champignons: 140 g
- Oyster mushrooms: 140 g
- Shallots: 30 g
- Butter: 20 g
- Vegetable oil: 40 ml
4
Add salt, ground pepper, thyme, and garlic oil, and sauté for a few more minutes. Finely chop the cooked shiitake mushrooms and add them to the mushroom filling.
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
- Garlic oil: 6 ml
- Shiitake mushrooms: 40 g
5
To prepare the cheese mixture, add mascarpone cheese, milk, 2 eggs, Parmesan cheese, feta/fetaxa cheese, salt and pepper to a blender and blend until smooth.
- Mascarpone cheese: 50 g
- Milk: 50 ml
- Chicken egg: 4 pieces
- Parmesan cheese: 40 g
- Feta cheese: 30 g
- Salt: to taste
- Ground black pepper: to taste
6
Take the dough out of the fridge and roll it out. Transfer the dough to the mold and shape the edges. Prick the bottom lightly with a fork to allow steam to escape during baking. This will prevent the dough from bubbling and keep the surface smooth. Place the dough in the mold in the freezer for 20-30 minutes, then bake it for 10 minutes at 180 degrees.
7
Spread the filling on the prepared crust and pour the cheese mixture over it. Bake for another 10-15 minutes. Five minutes before it's done, sprinkle the pie with grated suluguni cheese.
- Suluguni cheese: 40 g
8
To make the decoration, we prepare the cream: whip the cream in a mixer. Add the other ingredients to the blender and blend until smooth, then combine by hand.
- Cream: 40 g
9
To make green oil, blend vegetable oil, tarragon, and herbs.
10
Place spinach leaves on a plate, then add a piece of pie and top it with a spoon of sour cream and truffle cream. Drizzle with green oil and sprinkle with ground pepper.
- Spinach: 120 g
- Sour cream 35%: 120 g
- Truffle paste: 2 g
- Onion-sibulet: 2 g
- Tarragon: 2 g
- Green: 2 g
- Vegetable oil: 40 ml
- Ground black pepper: to taste