Many years ago my parents gave me my first recipe book. It contained very interesting and original recipes. Take Read Bean Soup with Apples and Ginger or Herring Salad. Many of those recipes were of German descent. But since European cuisine is my favorite, I always eager to try something new.
One of the first recipes from that book that I made was Puff Pastry Mushroom Pie. It didn’t have many ingredients and to me as a freshman cook it was a crucial point. The main ingredient that made this pie stand out from all other mushroom pies – was pastry dough. Despite me rarely using it, when I do, it just reminds me how the crispiness of the dough elevates the taste of any dish.
The whole cooking process doesn’t take much time and the result will amaze you with a delicate taste.
Be sure, this Mushroom Pie will be the first to go at your next party.
I keep saying that this Mushroom Pie is better than pizza, because the crust comes out more tender as almost invisible.
- 1 pack puff pastry (about 400 gr)
- 700 gr button or portobello mushrooms, chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely minced
- 300 gr mozzarella cheese, shredded
- 2 table spoons olive oil
- salt, pepper
- Preheat the oven to 390 F.
- Heat the oil in a large skillet over medium-high heat. Add onions and cook stirring occasionally until translucent.
- Add garlic, mushrooms, salt and pepper and cook until all liquid evaporates and mushrooms are cooked, about 10 min.
- Line large baking dish with a parchment paper and roll out the pastry dough, folding the edges. Pour the mushroom and onion mixture covering the entire sheet. Sprinkle with shredded mozzarella.
- Bake for 30 min.
- Serve immediately!