Recipe: Apple-Porcini Mushroom Pie

Now we’re baking a lovely mushroom pie. Porcini is the king of forest mushrooms. If it’s not available, don’t worry—other edible mushrooms will work too.

Ingredients

Crust:
150 g butter or margarine
3 dl wheat flour
1 tsp baking powder
1 dl Bonne Apple Purée
A pinch of salt

Filling:
1 onion
3 dl finely chopped porcini mushrooms
25 g butter
A pinch of salt
Freshly ground black pepper

Additionally:
1 dl Bonne Apple Purée
2 dl heavy cream
A pinch of salt
Freshly ground black pepper
3 eggs
100–150 g grated cheese

Preparation

Place the butter or margarine in a bowl. Add the flour, baking powder, apple purée, and salt.
Mix the dough by hand until smooth. Press it into the bottom and sides of a round 24 cm pie dish, using flour to help if needed.
Pre-bake the crust at 225°C (437°F) on the middle rack for about 10 minutes.
Meanwhile, peel and finely chop the onion and dice the mushrooms.
Heat the butter in a pan and sauté the onion and mushrooms briefly, stirring. Season with a pinch of salt and black pepper.
In a bowl, mix together the apple purée, cream, salt, pepper, eggs, and grated cheese.
Spread the mushroom filling over the pre-baked crust and pour the apple-cheese mixture on top.
Bake at 200°C (392°F) on the middle rack for about 30 minutes, or until the top is set and beautifully golden.
Serve preferably warm.

 Recipe: Hellapoliisi