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Vegetable and Mushroom Pie
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of cold unsalted butter, cubed
- 1/4 cup of ice water
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of mixed mushrooms, sliced (such as button, cremini, and shiitake)
- 2 cups of mixed vegetables (such as carrots, peas, and corn)
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of all-purpose flour
- 1 1/2 cups of vegetable broth
- 1/4 cup of heavy cream
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine 2 cups of flour and a pinch of salt. Add the cold cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, then add the minced garlic and cook for another minute.
- Add the sliced mushrooms and mixed vegetables to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender. Season with dried thyme, salt, and black pepper.
- Sprinkle 1/4 cup of flour over the vegetables and stir to combine. Cook for 2 minutes to get rid of the raw flour taste.
- Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens. Stir in the heavy cream and simmer for 2-3 minutes. Remove from heat and let the filling cool slightly.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, trimming any excess overhang.
- Pour the slightly cooled vegetable and mushroom filling into the pie crust. Brush the edges of the crust with the beaten egg for a golden finish.
- Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
- Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
The history of vegetable and mushroom pie dates back to medieval times in Europe, where savory pies were a popular dish. This hearty and comforting pie has evolved over the years, with various regions adding their own unique twist to the recipe. Chefs like Jamie Oliver and Gordon Ramsay have popularized this dish, showcasing the versatility of seasonal vegetables and earthy mushrooms. Today, the best versions of this dish can be found in cozy British pubs and farm-to-table restaurants, where the flaky crust and rich, flavorful filling are essential. While traditional recipes call for a buttery pastry crust, some chefs opt for a gluten-free or vegan alternative to cater to dietary preferences.
75 min
8
320 calories
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