Finnish Chantarelle Pie | Kanttarellipiirakka

chantarelle mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pie crust

Whole wheat pastry adds fiber while homemade crust can save costs.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Clean the chantarelle mushrooms and rip the bigger ones into smaller pieces.

Mix 2 cups of flour and 70 g of potato flakes in a bowl.

Add 300 g of butter (softened) and mix with hands.

Add 2 oz of cold water and quickly make a dough, being careful not to overwork it.

Press the dough into a baking vessel, creating a lip on the sides, and refrigerate.

Heat a frying pan over medium-high heat and add the chantarelle mushrooms.

Add about a teaspoon of salt and cook until the mushrooms have lost most of their liquid.

In a mixing bowl, whisk 4 eggs and add 4 dcl of heavy cream, seasoning with salt and pepper.

Add 300 g of Gruyere cheese to the egg mixture and combine.

Once the mushrooms have dried up, add 2 tablespoons of butter and 2 chopped onions to the pan.

Cook until the onions are lightly browned and have lost most of their volume.

Let the mushroom and onion mixture cool slightly before adding it to the egg mixture.

Pour the combined mixture into the crust and even it out.

Bake in the oven at 200°C (400°F) for about 30 minutes until the crust is golden brown.

Let the pie cool completely before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens