I know, I know, another vegetable pie. The truth is: I love making them! And again, I prepared a dish that features something that was on promotion at my local supermarket, and during my last grocery shopping it was champignon mushrooms. I remember that as a kid I loved it when my mom made mushroom tart, but for some reason it was not a dish that she would make very often. Maybe this is why I’m such a sucker for vegetable pies?
In any case, yesterday evening I left the margarine out of the fridge so that in the morning I’d get to make a fresh batch of shortcrust. I’ve already written about pâte brisée so I will not repeat the procedure here but link, instead, to 2 previous posts in which I have blogged about it: broccoli pie for the procedure and mini leek pies for the quantities. As a side note, I will add that this time I have substituted a part of the ice water I usually mix into the shortcrust with the white from one egg, which I had sitting in my fridge, a leftover from the Danish hamburgers. I just didn’t want to waste it, so I ended up using it in my pie crust. Once the shortcrust is ready, distribute it in a tart pan, prick its bottom with a fork and let it sit in the fridge until the filling is ready. Preheat the oven to 180°C before starting to make the filling.
The filling of a mushroom tart requires slightly more work than the other vegetable pies I made, as if you buy really small mushrooms then it takes a lot of time to clean and cut them up. I usually prefer to buy loose mushrooms and I always choose the largest ones, but this time on discount there were pre-made packages containing all sizes, unfortunately also many small ones. So it took me a while to get them ready. Here are all the ingredients for the filling:
- 500 g mushrooms
- 1 egg
- 1/2 onion
- 60 g grated cheese (gouda or similar)
- dried herbs and salt to taste
Before starting to chop up the mushrooms, heat a little oil (I used coconut oil) in a frying pan, mince the half onion (I used the red onion leftovers I had, again, from the Danish dish linked above) and fry it for a few minutes on medium heat stirring often. In the meantime, you can start chopping up the mushrooms. They don’t have to be perfectly cut, so no need for precision work here. Add the mushrooms to the pan as you cut them, so that they will start cooking. Stir every time you add a batch of chopped mushrooms, so that they will cook evenly. When all the mushrooms are added to the pan, add some dried herbs of choice and salt to taste, to season them up. Since the mushrooms release some water, I never needed to cover the pan and just let them cook on medium heat until all the water evaporated, giving a stir every couple of minutes.
When the water has evaporated, remove the pan from heat and pour its content into a bowl (I used the same one I had used to make the shortcrust). Add the egg and mix thoroughly, then add the grated cheese to the mixture. Take the crust out of the fridge and fill it with mushroom mixture. Bake for about 30-35 minutes at 180°C.
I had left out 4 slices of mushroom, which I did not cook in the pan, but placed on top of the tart after filling it, raw. They cooked up in the oven, and although not very visible, they were a neat decoration there on the top of the tart.