I’m not sure what it is about mushrooms that makes them so comforting. Maybe it’s the meatiness of them, or the creamy sauces they almost always end up in. Or maybe it’s because it reminds me of walking through the forest when I was a little girl in North Carolina. So when I had a bunch of leftover mushrooms last night, I wasn’t sad. And today, I made a plan for their demise. In a buttery pie crust with sweet Walla Walla onions from the farmers market and fresh herbs.
Mushroom Pie
1 pie crust (I use this one.)
1 pound of various mushrooms such as crimini, shitake, portabello, and chantarelle
1 T. olive oil
1/2 medium Walla Walla onion
1 clove garlic, minced
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Kosher salt
fresh ground pepper
2 T. butter
1 T. flour
1/2 cup milk
2 eggs
3/4 c. grated Romano cheese
Place pie crust in pie pan and let chill in the refrigerator. Preheat oven to 350.
Heat olive oil over medium heat in a large skillet. Clean and chop mushrooms into bite-sized pieces and add to skillet. Cook until browned and starting to release liquid. Mince onion and add to skillet. Add garlic, thyme and rosemary and season with salt and pepper. Stir and cook until onions are tender.
Add butter to mushroom mixture and allow to melt. Stir to coat mushrooms. Add flour and stir, cooking for 1 minute. Add milk and cook until the mixture turns into a thick, creamy sauce. Remove from heat.
When mushroom mixture is completely cooled, add eggs and cheese and mix well. Fill pie crust with mushroom mixture, topping with remnants of pie crust, if desired or some grated Romano cheese. Or both, like I did.
Bake at 350 for 25 minutes, until firm to the touch and crust is golden brown.
Serves 1 with 3 meals worth of leftovers. Or you can share it with others if you really want to.
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I am so blessed. :)