Tatou mushroom pie - country living

6 servings

Ingredients

Quantity Ingredient
Pastry (recipe follows)
¾ pounds Baking potatoes
1 Small red onion, finely chopped
2 Cloves garlic, finely chopped
1 tablespoon Chopped fresh basil leaves
½ teaspoon Chopped fresh thyme leaves
½ teaspoon Chopped fresh rosemary leaves
½ teaspoon Salt
¼ teaspoon Ground black pepper
2 tablespoons Olive oil
1 pounds Assorted white and cultivated wild mushrooms, thinly sliced
1 Large egg
¼ cup Plus 1 T heavy cream

Directions

1. Prepare Pastry. Lightly grease an 8-inch cast-iron skillet or 1½-quart shallow round baking dish.

2. Make filling: Peel and thinly slice potatoes. In large skillet, saute potatoes, onion, garlic, basil, thyme, rosemary, ¼ t salt, and ⅛ t pepper in 1 T oil, turning with spatula frequently, until potatoes are lightly browned and just tender-5 to 8 minutes. Remove to medium-size bowl,

3. In same large skillet, saute mushrooms in remaining 1 T oil just until tender. Stir in remaining ¼ t salt and ⅛ t pepper and set aside.

4. Heat oven to 375'F Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry to a 14-inch round. Remove top sheet of paper from pastry. Invert pastry into skillet let- ting excess extend over skillet edge. Remove bottom sheet of paper.

5. Carefully spoon potato mixture into pastry-lined skillet to make an even layer about ¼ inches thick. Top with mushrooms, pressing with back of spoon to make an even layer about ¾ inch thick.

6. In small bowl, with fork, beat egg until frothy. Beat in ¼ C cream until well blended. Pour cream mixture over pie, tilting skillet to allow mixture to flow into spaces in mushroom and potato layers.

7. Between paper, roll out remaining pastry to a 9-inch round, Remove top sheet of paper from pastry. Invert pastry over mushroom filling.

Remove bottom sheet of paper. Lift edge of bottom crust over edge of top crust. Pinch together and flute. With sharp knife, cut slit in center of crust. Brush crust with remaining 1 tablespoon cream.

8. Place pie on a rimmed baking sheet and bake 40 to 45 minutes or until pastry is lightly browned. Cool 10 minutes on wire rack before cutting.

Pastry: In medium-size bowl, combine 2 ⅓ C unsifted all-purpose flour and ¼ t salt. With pastry blender or 2 knives, cut in ½ C (1 stick) butter until mixture resembles coarse crumbs. Add ½ C water and ½ C sour cream to flour mixture and mix lightly with fork until pastry forms a ball. Wrap and refrigerate 30 minutes.

Country Living/Sept/93 Scanned & fixed by DP & GG

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