Earthy, savoury, cheesy mushroom pie with an uber crisp filo crunch. This is one to add to your repertoire of mushroom dishes if you’re a mushroom lover, like me.
TIPS – Substitute the filo with puff if you like. If you can find them, dried porcini and chanterelles add a depth of flavour and truffle oil adds a sweet, musky high note of mushroomy heaven. However, if you can’t, this is still the best and even just using the common button mushroom you will enjoy it. The key to mushrooms is plenty of seasoning. You want to add plenty of salt, pepper and enough lemon that it can easily be detected. The dish is really good finished off with a leafy salad with a lemony dressing and maybe a scattering of pine nuts and finely sliced red onion.
WINE MATCH – Mushrooms are so savoury and earthy, which makes them relatively easy to pair with many different wines. This dish also has the added umami of parmesan and a buttery richness. Try introducing some contrast with something crisp and acidic, such as a Sparkling, or light and fruit forward, such as Pinot Noir. Just as good is a match of bold flavour, with a Chardonnay or Tempranillo.
750g mushrooms, sliced (Choose a mixture of varieties if you have access to them, such as field, swiss brown and button)
2 cloves garlic, finely chopped
5 sprigs thyme
8-12 sage leaves
small handful dried porcini (optional)
small handful dried chanterelles (optional)
2 cups chicken stock
2 tablespoons fresh lemon juice
salt and pepper, to taste
250g pack cream cheese
50g parmesan, finely grated
salt and pepper, to taste
filo pastry, thawed
80g butter, melted
truffle oil, to finish
Place the butter into a large frypan and place over high heat. Allow the butter to melt and start to turn nut brown. Add the mushrooms in one layer and allow to cook for a few minutes before stirring. Add the garlic and herbs and sautee for 5 minutes.
Meanwhile heat the chicken stock to boiling and add in the porcini and chanterelle (if using) mushrooms to soak. Add the stock and soaked mushrooms to the frypan and cook until the liquid has reduced completely and the mixture is dry.
Pour in the lemon juice and cook for a further few minutes. Season with a pinch of salt and plenty of cracked black pepper.
Allow the mixture to cool completely.
Using a fork, mash together the softened cream cheese and parmesan. Taste and season with cream cheese.
Brush a sheet of filo and use to line a small roasting tray. Repeat with multiple layers of filo, overlapping as you layer up and letting the excess hang over the edges.
Once you have 8 layers, dot the cheese mixture evenly over the base. Top with all the mushrooms.
Gently fold over the excess filo on the edges to securely hold in the filling and form a neat pie. Cook in the oven at 190 degrees Celsius until golden and crisp.
Allow it to cool a little before drizzling with a little truffle oil. Serve with a green, leafy salad, with a zesty dressing.