Mushroom Pie

This is one of the more interesting, and delicious, things I've ever made. The first time I served this people thought it was a meat pie because it really is quite heavy and full of flavour. This dish can be prepared as one large pie or as several small personal sized tarts. Once you've made this once you can have some fun playing with the flavours by adjusting the mushroom types as well as the seasoning.

Serves: 8

Ingredients

7g Dried Morel Mushrooms

1/2 cup Chicken Stock (hot)

125g Button Mushrooms

125g Mixed Mushrooms (Lobster, Oyster, Chanterelles, Shitake, Cremini) 

1/2 small Onion, chopped (or 2 Shallots)

1 clove Garlic, chopped

2 slices Smoked Bacon, chopped

1/4 cup Whipping Cream

1/4 cup Port 

1 tbsp Flour

Butter (unsalted)

Salt & Pepper 

Cayenne Pepper

Puff Pastry

1 Egg Yolk mixed with 1 tbsp Milk 

Preparation

• Put the dried Morel mushrooms in a coffee filter or cheesecloth and submerge into the hot stock. Let sit for at least half an hour to reconstitute the mushrooms. Remove from the stock and squeeze mushrooms to get all the juice out. Save the stock.
• Roughly chop all the mushrooms into small pieces. Not minced mind you, but not large chunks either.
• Heat a pan to medium high. Add 2 tbsp of butter. Once melted add the onion and garlic and cook until the onions are translucent, 1 - 2 minutes.
• Working in two batches add the mixed and white mushrooms, adding butter as required to keep the mushrooms from sticking to the pan. Each batch should take about 5 - 7 minutes. Once cooked, reserve the mushrooms in a bowl and set aside.
• Add the re-hydrated mushrooms to the pan and quickly brown them. Then, return all the mushrooms to the pan, mix well, and cook for 2 more minutes until well browned. Remove them from the pan and set aside.
• In the same pan add 1 heaping tbsp of butter and melt it. Sprinkle in the flour and stir (whisk is easiest) immediately to make a roux. Cook the mixture until lightly browned, about 3 minutes, removing from heat as required. (To avoid burning.)
• Once thickened add the cream and continue to stir.
• Stir in the mushrooms and mix well. Season with cayenne and salt to taste. Cook until you have a thick mixture with virtually no liquid remaining, about 2 - 3 minutes. Transfer to a clean bowl and set aside.
• Add 1 tbsp of butter to the pan. Add the bacon and fry until lightly browned. Add the port and bring to a boil. Cook until the liquid reduces to a thin glaze. Remove from heat and pour the liquid over the mushrooms. Cover the bowl and refrigerate over night. (Or at least 2 hours)
• Preheat oven to 400°.
• Prepare your pie or tart by adding pastry to the pans, ensuring there is no air between the walls of the pan and the pastry. Spoon in the mushroom mixture. Add another pastry layer to cover the top. Use a fork to squeeze off the excess pastry.
• Brush the top of the pie(s) with the egg mixture.
• Bake for 20 - 30 minutes or until the top is golden brown. Serve warm or at room temperature.