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Deep Dish Mushroom Pie

We love a good pot pie in the wintertime. Here's a rich one, sure to keep you warm at night.

by Wisconsin Mycological Society

(dynamic)

Agaricus arvensis. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 14795272)

Method

Top Crust

  1. Mix flour and salt together.

  2. Cut in shortening till mixture resembles coarse corn meal.

  3. Gradually work in 2-3 Tbsp. cold water till mixture binds together.

  4. Roll out between floured sheets of waxed paper to create a 9" round (shaped to fit your casserole dish).


Filling

  1. Chop mushroom stems and leave caps whole.

  2. Heat 4 Tbsp. butter in large skillet.

  3. Add mushrooms, garlic, salt, pepper and lemon juice.

  4. Cover and cook 5 min.

  5. Extract the mushrooms and place in buttered casserole dish.

  6. Add 2 Tbsp. butter and 6 Tbsp. flour to juices remaining in skillet.

  7. Gradually stir in bouillon.

  8. Cook, stirring constantly, till thick and smooth.

  9. Add wine and cream, and season with salt and pepper to taste.

  10. Pour over mushrooms in the casserole dish.


Assemble and Bake the Pie

  1. Cover the mushroom mixture with the crust.

  2. Beat the egg and brush the top of the crust.

  3. Slit the crust with a vent to allow steam to escape.

  4. Bake at 450°F for 15 minutes.

  5. Reduce heat to 350°F and bake an additional 10 to 15 minutes.

Recipe contributed:

December

1993

We originally found this recipe in the Spring 1993 issue of the Newsletter of the Wisconsin Mycological Society, and we reproduced it with permission in the December 1993 issue of The Duff. As the Spring 1993 issue of the WMS newsletter is missing from their archives, we're still maintaining the recipe here for FFSC members.

Objective:

Main course

Total Time:

2 to 2.5 hours

Yield:

6 to 8 servings

Suggested Mushrooms:

  • Giant cypress Agaricus (Agaricus lilaceps)
  • Horse mushroom (Agaricus arvensis, Agaricus osecanus)
  • Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
  • The Prince (Agaricus augustus)

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Ingredients

Filling

2 Lbs. mushrooms

6 Tbsp. butter

2 Tbsp. lemon juice

6 Tbsp. flour

1 Cup chicken, beef, or veggie bouillon

3/4 Cups Madeira wine

1/2 Cup heavy cream

1 clove of pressed garlic

Salt and pepper to taste


Top Crust

1 Cup flour

1/2 tsp. salt

1/3 Cup shortening

2-3 Tbsp. cold water

1 egg


2 quart casserole dish, about 9" in diameter

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