Hearty Mushroom Pie
Tart
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
3 h 30 min
Servings
6
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Hearty Mushroom Pie is ready in 3 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This mushroom pie is a real treat, perfect for a cozy autumn evening or a festive gathering. The combination of different mushrooms, like chestnut and portobello, creates a rich and earthy flavor that's simply irresistible. The pastry is buttery and flaky, providing the perfect contrast to the savory filling. It takes a little time to prepare, but the result is well worth the effort. Serve it warm with a side of mashed potatoes and green vegetables for a complete and satisfying meal. This vegetarian dish is sure to impress!
Ingredients (19 ingredients)
-
200 g unsalted butter
-
400 g plain flour
-
1 tbsp thyme leaves
-
2 piece eggs
-
130 ml cold whole milk
-
25 g dried mixed mushrooms
-
750 g chestnut mushrooms
-
500 g portobello mushrooms
-
200 g button mushrooms
-
3 tbsp olive oil
-
50 g butter
-
1 piece onion
-
50 g plain flour
-
1 tsp white wine vinegar
-
3 tbsp brandy
-
500 ml mushroom or veg stock
-
1 tsp Marmite
-
150 ml double cream
-
0.5 bunch tarragon
Preparation (14 steps)
Prepare the frozen butter
Wrap the unsalted butter in baking parchment or its own wrapper and freeze for a few hours until solid, or overnight. This step is done outside of the Thermomix.
Make the pastry
Tip the plain flour into the mixing bowl. Add the thyme leaves and salt. Grate the frozen butter into the bowl. Whisk the egg and milk together in a separate bowl. Pour the egg mixture into the flour mixture and mix using a cutlery knife. Bring together using your hands and knead briefly, about 1 min, to form into a ball. Wrap and chill for 1 hour. This step is done outside of the Thermomix.
Rehydrate dried mushrooms
Tip the dried mixed mushrooms into a heatproof bowl and cover with 150ml boiling water. Set aside. This step is done outside of the Thermomix.
Prepare the mushrooms
Chop half each of the chestnut and portobello mushrooms into 2cm pieces. Halve the rest, and keep the button mushrooms whole. This step is done outside of the Thermomix.
Fry the mushrooms
Heat the oil in a large non-stick frying pan over a high heat and fry half the mushrooms for 10 mins, stirring until they start to turn golden brown. Transfer to a plate and repeat with the rest of the mushrooms, adding another drizzle of oil, if needed. This step is done outside of the Thermomix.
Chop the onion
Place the onion in the mixing bowl and chop for 3 seconds/speed 5.
Sauté the onion
Add the butter and a pinch of salt to the mixing bowl and sauté for 3 minutes/120°C/speed 1.
Cook the flour
Add the plain flour to the mixing bowl and cook for 2 minutes/120°C/speed 1.
Deglaze with vinegar and brandy
Add the white wine vinegar and brandy to the mixing bowl and cook for 1 minute/100°C/speed 1.
Add stock and Marmite
Add the mushroom or veg stock, Marmite, black pepper and salt to the mixing bowl and cook for 5 minutes/100°C/speed 2.
Add cream
Add the double cream to the mixing bowl and cook for 2 minutes/90°C/speed 2.
Combine filling
Fold in the fried mushrooms and drained rehydrated mushrooms. Transfer to a bowl and leave to cool completely, then fold in the tarragon. This step is done outside of the Thermomix.
Assemble the pie
Spoon the cooled filling into a 28cm fluted ceramic pie dish. Roll the pastry out into a 1cm-thick round, and cut several 1cm x 2cm strips from the edge. Lay the strips around the rim of the dish, pressing lightly into place. Reroll the remaining pastry, if needed, until large enough to cover the filling. Drape over the pie. Crimp the edge to seal, then trim any excess. Beat the remaining egg with a splash of milk and brush over the pie. Score the pastry lightly using a sharp knife. Cut out shapes using the pastry scraps and decorate the top, if you like, then brush with more egg wash. Chill for 30 mins. This step is done outside of the Thermomix.
Bake the pie
Heat the oven to 200C/180C fan/gas 6 and bake for 40-45 mins until golden brown. Rest for 15 mins. This step is done outside of the Thermomix.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sophia Walker
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
- Sulfur dioxide and sulfites
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Autumn Vegetable and Herb Tart with Crispy Beans
Tart
Savory Asparagus Quiche
Tart
Savory Spinach and Cheese Rice Tart
Tart
Hearty Pumpkin Tart with Feta
Tart
Savory Brussels Sprout Tart
Tart
Savory Spinach Tart with Mountain Cheese
Tart
Rustic Tart of Spinach and Cheese
Tart
Savory Carrot Tart with Goat Cheese
Tart