Pie crust + mushrooms + seasoning + cheese = a super simple dish that can be baked and served at room temperature. A perfect holiday side dish!
Several years ago, I went through a phase where I was completely enthralled with Medieval cooking. Medieval cooks were quite creative and spent a lot more time cooking than we do, so it makes sense that they’d want the food to be worth it. When Mr. C and I first moved in together, we had my parents, sister and his best friend at the time over for a Medieval meal. I served a pork pie, noodles with butter and cheese, buttered peas and a mushroom tart. It was a lot of fun and everything tasted really good!
I was telling Mr. O about it a little while ago and I had the idea for doing a rustic version based just off the memory of it. He thought it sounded really good, too, so on the menu it went for the following week.
Admittedly, when I made the mushroom tart way back when, I cheated and did use a store bought pie crust. I know, I know. Not exactly authentic for a Medieval meal but it worked well enough. For my new modern pie, though, I used my all butter crust so it took a little preplanning but was well worth the 10 minutes of prep that it took earlier in the day.
I cooked up the mushrooms with the seasoning then let them drain in a sieve while they cooled. After rolling out the dough, I layered the earthy shroomies with cheese, rolled up the sides and popped it in the oven. It only took about 25 minutes to bake and then I let it rest at room temp while I cooked the rest of dinner.
This turned out to be such a satisfying side. I could eat this just by itself as a meal and be perfectly happy. Ooooh! This would be really good with bacon, don’t you think? I may need to try that next!
I am really looking forward to the Misfits Thanksgiving that our dear friends Mr. and Mrs. D host. They are wonderful people and always host fabulous parties. I am very thankful to get to spend the day with them, their family and a vast array of friends!
I hope you have a fantastic Thanksgiving Day tomorrow!
- ½ c ice cold water
- 1 stick unsalted butter, cold
- ¾ c all-purpose flour
- ½ c white wheat flour (or all-purpose flour)
- ¼ tsp salt
- 1 Tbsp olive oil
- 16 oz sliced button mushrooms
- 1 Tbsp garlic powder
- 2 tsp dried basil
- 2 tsp dried marjoram
- 2 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 8 oz freshly shredded Cheddar (~2 cups)
- 1 egg white
- 1 Tbsp water
- Kosher salt
- Put the cold water in the freezer.
- Using the large holes of a grater, grate the cold butter into a metal bowl (if you have one). Place the grated butter in the freezer.
- Measure the flour and salt into a small bowl. Take the butter out of the fridge and stir in the flour with a fork until the butter is well coated.
- Take the water out of the freezer (it should be cold but certainly not frozen). Add about 2 Tbsp of the water into the flour-butter mixture and stir with a fork. Keep adding the water 1 Tbsp at a time until all the flour is wet. Use your hands to mix in any flour that is still in the bottom of the bowl. It should stick when pinched but not be sticky. If it is sticky, just all a light dusting of flour.
- Press the dough into a disc and place in a sandwich bag. Seal and refrigerate for at least 2 hours.
- When ready to cook, preaheat the oven to 375°. Line a large baking sheet with parchment and set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and stir to coat int he oil. As son as they start to look wet, about 2-3 minutes, add the garlic powder, basil, marjoram, oregano, thyme, salt and pepper. Stir and cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms into a sieve and let drain while rolling out the crust.
- Lightly dust a clean flat surface with flour and remove the dough from the plastic. Roll it about ⅛" thin into a large oval.
- Place the dough on the parchment-covered baking sheet.
- Spread half of the mushrooms onto the rolled out crust, leaving at least a 1" border. Top with ⅓ of the cheese, the other half of the mushrooms and another ⅓ of the cheese. Sprinkle the remaining ⅓ of the cheese around the edge of the mushrooms.
- Fold the bare crust up and over the mushroom-cheese filling, leaving the center open.
- In a small bowl, whisk the egg white with the 1 Tbsp of water. Brush the egg wash over the folded crust and sprinkle the crust with a pinch of salt.
- Bake for 25 minutes or until the crust is golden brown.
- Either serve immediately or let come to room temperature before serving.