Wild Mushroom Rosemary Pie from Hattie Kotz on Vimeo.
The holiday season has come and gone, leaving us
cruising down streets lined with discarded christmas trees and
families dangling from ladders struggling to untangle strings of lights from
Leaving us dusting the remaining bits of glitter from beneath our couches and
choking down the last of the now incredibly stale christmas cookies.
Leaving us reminded that the holidays are what brings magic to the winter months,
and without them it is just cold and, well, cold.
Leaving us hungry.
Oh so hungry.
This week's recipe is like the winter woods took a warm bath and
rolled themselves in a toasty blanket. The wild mushrooms and rosemary are
hearty and earthy, resting atop a bed of sweet caramelized onions.
Covered in a warm pour of cream thickened with salty cheese and baked golden,
this pie is a gift sent from the gods of lunch.
It is filling yet light, perfect for sharing under wool blankets with someone that
makes your days nice.
were happy to cover themselves in flour just to
lick their crumbs from their plates.
2 1/2 c wild mushrooms
(I used a combination of shiitake, oyster, and portobello)
(clean gently with damp towel! Don't rinse under water!)
1 medium yellow onion
2 tbsp butter
2 cloves of garlic
3 twigs of rosemary leaves
1 cup heavy cream
1 1/2 c. parmesan/reggiano cheese
salt and pepper to taste
Cut the onion into slivers and cook in melted butter
on low heat until golden brown and softened.
Mix in sliced mushrooms, minced garlic, and chopped rosemary leaves.
Once all of the above ingredients are soft and cooked down,
pour in 1 c. heavy cream, increase
the heat ever so slightly, and let it mingle with the
flavors til it begins to bubble lightly.
Stir in the finely grated cheese til it is completely incorporated into the cream and vegetable mixture.
Remove from heat, transfer to mixing bowl,
and let that bad boy cool off.
Once it is cool enough to touch, mix in 2 whole eggs.
These guys will bind it all together and
make the pie custard-esque.
Fill a standard sized pie pan lined with unbaked crust
and bake at 400 degrees F for about 15-20 minutes,
or until a knife poked into the center comes out clean.
The length of this playlist will take you from the tears shed from chopping onions to the sighs expelled as the delicious pie dances down your throat.