Learn To Bake Our Hearty Wild Mushroom Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative

Start by measuring 3 cups of Bob's Red Mill all-purpose flour into a separate small cup and overfill it.

Even out the flour without pressing it down.

Add sugar and salt to the flour and mix it through.

Add cold unsalted butter into the flour mixture and start breaking it up with your hands until it forms small pieces.

Use a bench scraper to chop the butter into the flour mixture for a more even distribution.

Gradually add ice water, starting with 5 tablespoons, and mix until the dough starts to come together without overworking it.

Once the dough is shaggy, use the heel of your hand to smear the butter into the mixture to create flakes.

Form the dough into a mass, wrap it in plastic wrap, and refrigerate for about 15 minutes.

Heat a carbon steel pan over medium-high heat (about 8 out of 10).

Chop a variety of wild mushrooms into bite-sized pieces, including Hen of the Woods, King Trumpets, and Shiitake mushrooms.

Add a couple of glugs of olive oil to the hot pan and add the chopped mushrooms.

Season the mushrooms with a pinch of salt and a couple of cracks of black pepper while cooking.

Cook the mushrooms until they release moisture and begin to brown, adding more oil or butter as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens