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Modern Mushroom Pie
The filling of mixed wild mushrooms is encased in a deep-fried, cream cheese empanada shell.
- Yields: 14 |
- Difficulty: a little effort
- Prep Time : 50 mins |
- Cook Time : 30 mins
Issue 52
Ingredients
Mushroom Ragout
600 g assorted mushrooms (shimeji, portabellini, oyster, button and porcini)
40 g butter
½ onion, chopped
1 sprig thyme
1 bay leaf
1 clove garlic, crushed
¼ C (60 ml) brandy
¼ C (60 ml) white wine
300 ml cream
salt and black pepper
1 Tbsp (15 ml) chives, chopped
1 Tbsp (15 ml) parsley, chopped
¼ lemon
Empanadas
180 g flour
135 g plain cream cheese
60 g butter
1 ½ tsp (7.5 ml) sugar
salt to taste
oil for deep frying
60 g mature cheddar or parmesan, grated
micro greens to garnish
Method
Mushroom Ragout
Cut the assorted mushrooms.
Heat the butter in a frying pan and gently sauté the onions. Add the thyme, bay leaf and mushrooms and cook until the mushrooms are soft and have some colour, add the garlic. Deglaze with brandy and white wine. Add the cream and then reduce by almost half until thickened, adjust the seasoning.
Add parsley and chives and add a squeeze of lemon before serving.
Empanadas
Combine all of the ingredients and rest for 30 minutes before use.
Roll the dough out to 2 mm thickness and cut into 8 cm diameter disks.
Heat the oil to frying temperature in a deep-fryer or in a deep sided saucepan.
Deep fry the disks, a few at a time and allow to puff up, ensuring that both sides are fried and golden. Remove and place on paper towel to drain the excess oil. Allow to cool.
With a sharp knife split the disk into two disks.
To plate, place three disks per serving on a tray, ensuring that the cut side is facing upwards. Place ragout on top of each, top with another disk (facing down), sprinkle with cheese and microgreens and serve.
