Chanterelle-parmesan pie

By MarieGlobetrotter
October 6, 2013
2 Comments
Chanterelle-parmesan pie


Author Notes: Lovely fall "tourte"MarieGlobetrotter

Makes: pie
Prep time: 45 min
Cook time: 45 min

Ingredients

  • 2 disks of shortcrust pastry
  • 700g Chanterelle mushrooms
  • 1 clove of garlic
  • 4 shallots, minced
  • 2 eggs
  • 200 milliliters single cream
  • 1 1/2 cups Parmesan, grated
  • 4 tablespoons flat parsley
  • 2 tablespoons thyme leaves
  • Pepper
  • 1 tablespoon honey

Directions

  1. Brown the minced shallots and clove of garlic. Add the chanterelles and season with pepper only. Brown the mushroom until they have lost all their water.
  2. In a bowl beat the eggs with the single cream, add the grated parmesan, honey, thyme and the parsley
  3. Roll out one disk of dough and press into a mold. Place the chanterelles in the pie crust then pour the cream/sugar/cheese mixture.
  4. Roll out the other disk of dough and cover the pie. Press the edges together. Brush the dough with some egg yolk and bake for 40-45 minutes on 375F

More Great Recipes:
Pie|French|Vegetable|Cheese|Fall|Winter|Vegetarian|Hors D'Oeuvre

Reviews (2) Questions (0)

2 Comments

Carol S. October 10, 2018
Please what is the unit for the parmesan cheese?
 
Author Comment
MarieGlobetrotter October 11, 2018
Sorry about that, it’s in cups.