The best delicious Double-crust Mushroom Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double-crust Mushroom Pie recipe today!
Hello my friends, this Double-crust Mushroom Pie recipe will not disappoint, I promise! Made with simple ingredients, our Double-crust Mushroom Pie is amazingly delicious, and addictive, everyone will be asking for more Double-crust Mushroom Pie.
What Makes This Double-crust Mushroom Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double-crust Mushroom Pie.
Ready to make this Double-crust Mushroom Pie Recipe? Let’s do it!
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FILLING
1 tb Olive oil
1 Onion; julienned
3 Cloves garlic; chopped
4 c Sliced wild mushrooms; (such
-as
; chanterelles,
; morels, or oyster
; mushrooms)
4 c Sliced button mushrooms
1 c Red wine
1/4 c Balsamic vinegar
2 ts Chopped fresh rosemary
2 ts Chopped fresh thyme
Salt
Freshly ground black pepper
Savory Pies Crust
1/2 c Grated good-quality Swiss
-cheese
To prepare the filling, heat the olive oil in a very large saute pan over
high heat until very hot. Add the onion and the garlic and saute until
fragrant, about 2 minutes. Add the mushrooms and saute just until tender, 5
to 6 minutes. Add the red wine and reduce heat until about 1/2 cup of
liquid remains. Add the vinegar, rosemary, and thyme and reduce again until
about 1/2 cup of liquid remains. Season to taste with salt and pepper and
let cool completely.
Preheat the oven to 425 degrees. Cut the dough in half. On a very
well-floured board, roll the dough out to a 10-inch circle. Place the
rolled-out crust in the bottom of a 9-inch pie pan. Sprinkle the crust
evenly with the Swiss cheese and pour the filling over it. Roll out the
second half of the dough. Cover the filling with the second crust and crimp
the edges to seal the crusts together. Place the pie on the center rack of
the oven and bake for about 15 minutes. Decrease the heat to 350 degrees
and bake for 25 to 30 minutes more, or until golden brown. Remove the pie
from the oven and let rest for about 5 minutes before slicing.
To serve, slice the pie into wedges and serve on individual plates.
Yields
6 servings
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