medtran49
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Crust Ingredients:
2-1/2 cups flour
2 tsp baking powder
1 tsp salt
1 cup unsalted butter (2 sticks), frozen, grated on large holes of a box grater
1 cup sour cream
8 or 9 inch pie plate
1 egg yolk
1 Tbsp milk
Filling Ingredients:
4 Tbsp butter
1 chopped sweet onion
1-1/2 lbs mixed mushrooms, such as white/brown button, shiitaki, oyster, Morel, chanterelle, etc.
1 Tbsp dried porcini powder, optional
2 Tbsp fresh thyme
8 oz cream cheese, cubed
Garnish with drizzled sour cream or crème fraîche thinned with a little bit of heavy cream if desired.
Crust Directions:
In a large bowl, whisk flour, baking powder and salt together. Add the grated butter and toss with a fork until distributed evenly. Add the sour cream and gently mix until dough comes together. Divide dough into 2/3 and 1/3 pieces. Shape each piece into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes, no more than 40 minutes or it will harden too much to roll out properly.
Roll out the larger dough disk, 10 or 11 inch circle depending on pie dish size, for the bottom crust. Fill the crust with the cooled mushroom filling. Roll out the smaller dough disk to 8 or 9 inches, and make strips for the lattice top. Crimp the edges and brush with egg glaze made with one egg yolk and 1 tablespoon milk.
Bake in a preheated 400 degree oven for 45 minutes. Serve drizzled with above if desired.
Filling Directions:
Clean the mushrooms as needed and chop in about 1/2 inch pieces.
In a large skillet over medium heat, melt the butter and add the onions. Saute until onions are soft and just beginning to brown, about 6-8 minutes. Add the mushrooms and thyme and sprinkle with salt and pepper. Saute until the mushrooms are tender and release their juices, about 10 minutes. Add the cream cheese and stir until melted. Set aside to cool.
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