a couple weeks ago, i used the wonderful pie in the park event as an excuse to try a savory pie. this year, the fundraiser was to help SCRATCHbread furnish their new retail space (click here for food porn, warning: not safe before lunch) and was an incredible, tummy-rubbing success.
i love x 1000 mushrooms and the idea to make a wild mushroom pie hit me mostly because i was craving them that day. i am still not great with crusts yet (although i did add white truffle oil to mine to compensate and blow some minds) but was more excited about the filling anyways so hit up my favorite spots – east village cheese and essex market – for fresh goods and went to work.
recipe #8: wild mushroom and raclette cheese pie
soundtrack: phosphorescent’s here’s to taking it easy
ingredients: 3 shallots, 3 cloves chopped garlic, 4 cups wild mushrooms, 1/2 pound raclette cheese, 1/4 cup white wine, 1/4 cup heavy cream, 1/4 cup sage and thyme, olive oil.
directions: first i caramelized three medium shallots with olive oil and white wine, then added three cloves of chopped garlic with more oil. next, i added fresh thyme and sage, and then enough ‘shrooms to fill the entire skillet: an assortment of portobello, shitake and crimini. i took it down to a simmer and added enough white wine to help them absorb the fresh flavors, adding salt and pepper to taste. i removed the mixture and let it sit covered in the fridge to really get the full flavor effect. i made and baked the crust separately using the recipe from sam’s birthday.
the next day, i dropped the mushroom mix into the skillet again only this time added 1/2 pound of cubed raclette cheese. i had never had it before but upon learning that it was a easy-melting, earthier version of gruyere couldn’t wait to try it. it was perfect. i saved some for pasta later. i also added about 1/4 cup heavy cream and then quickly put it in the crust and covered it so i would be forced to stop “testing” it.
as with most of the pies, it didn’t last long. it didn’t win an award but fellow mushroomheads were appreciative of the dish and i do think it was one of the best things i’ve ever made and that this recipe is going to make an excellent whole-wheat pasta dish someday very (very) soon.