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Mushroom pie help

a
adjuncteater Sep 15, 2010 09:04 AM

I'm having some friends over for dinner this weekend and I've had it in my mind to make a mushroom pie. I found a recipe that seemed doable and got excited until another friend warned me that the crust might be disastrously soggy. He suggested I use phyllo or strudel dough instead of a traditional crust.

Thoughts? Recipes? I planned on prebaking the crust and making a sort of thick mixture of wild mushrooms, herbs, veggie broth, maybe some kind of cheese (I'm vegetarian). But I also don't want to have an epic fail on a night I'm entertaining.

Thanks in advance!

  1. j
    JanRan Sep 15, 2010 08:33 PM

    I've been making this recipe since it first appeared in the NY Times in 1995 - Wild-Mushroom Pie With Polenta Crust.
    http://events.nytimes.com/recipes/14/...

    1. chowser Sep 15, 2010 12:16 PM

      If it doesn't have to be a "pie", I make mushroom strudel all the time in puff pastry. I don't follow a recipe but it's along this idea. I love the combination of puff pastry with mushrooms. Sometimes I'll use sherry, sometimes cream cheese, sometimes parmeggiano, whatever I have in the house that catches my eye.

      http://easteuropeanfood.about.com/od/...

      1. a
        adjuncteater Sep 15, 2010 11:59 AM

        Thanks all! Yeah, my original thoughts were with KateCM, that since I'm pre-cooking the mushrooms well it would turn out all right. But they are moist little buggers, aren't they? The fruit pie is a good point, though.

        The recipe I found and liked was here: http://www.veggienumnum.com/2010/08/m...

        But I'd do some substitutions, of course, since I'm not vegan. Wine, maybe a bit of sage, shallots, some chives and parsley. What cheese do you think would be nice? There's a great smoked gouda I've gotten before that might work, but I'm open to suggestions.

        1. k
          katecm Sep 15, 2010 10:15 AM

          Gosh, I'm not worried about soggy crust at all, assuming you pre-cook the mushrooms. Picture a fruit pie and how much moisture there is, and those aren't pre-cooked! Sautee your onion, shallots, herbs, wine, and cook the moisture out of it. Toss in your cheese, fill, and bake. I think it sounds delicious!

          1. GretchenS Sep 15, 2010 10:11 AM

            I have done the Moosewood mushroom strudel successfully, and now that you made me think of it, will do it again very soon. http://www.theveggietable.com/recipes... I have also made mushroom bread pudding that was great, as blue room suggests. But yeah, I'd worry about soggy bottm crust on a pie. Not sure if this is relevant to you, but a big Korean market (H-Mart) recently opened near me, and they have the most AMAZING mushrooms I've ever seen -- super fresh and really well-priced and a huge variety. Of course, have no idea if that is characteristic of Korean markets.....

            1 Reply
            1. re: GretchenS
              a
              adjuncteater Sep 15, 2010 12:00 PM

              Yum... that looks great. Thanks!

            2. mamachef Sep 15, 2010 10:07 AM

              I think if you pre-baked the pastry briefly it would solve that problem. Also, if you use cheese, put it on the bottom layer in order to create a barrier.

              1. blue room Sep 15, 2010 10:05 AM

                This came to mind immediately: Wonderful, but not a main dish.
                http://www.foodnetwork.com/recipes/alton-brown/mushroom-crepe-cake-recipe/index.html
                It's true that mushroom have a *lot* of moisture in them! Does your recipe call for raw mushrooms inside of a crust?
                Also, mushroom bread pudding is an option--
                http://www.foodnetwork.com/recipes/em...

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