Savory Mushroom Pie

Oh me, oh my, how I do love this pie.  

A few nights ago, I tried my hand at making a “rustic” raspberry pie, using this same technique.  It was delicious, and so easy.  Then I got to thinking….how amazing would this be as a savory main or side dish?  I tested out my theory last night, and oh, I was so right.  You could fill this with anything, and I mean anything and it would be delicious.

Now, you guys know how  often I’ve said that bacon makes everything better.  But I’ve changed my mind about it.  In fact, I tweeted about it last night:

Just remember, the key to perfect pie crust is not over-mixing your dough.

Print Recipe

Savory Mushroom Pie

Servings: 6 servings

Author: The Gourmet Housewife

Ingredients

• 1 recipe for Never Fail Pie Pastry - http://www.gourmethousewife.com/2012/04/never-fail-pie-pastry/
• 4 cups sliced mushrooms
• 1 medium onion sliced
• 2 garlic cloves chopped
• handful each of fresh thyme rosemary, and oregano, chopped
• freshly ground salt and pepper to taste
• 1 tsp oyster sauce
• olive oil

Instructions

• Prepare pie crust according to instructions. On a floured board, roll out into a large circle, about 1/2 cm thick. Place on a baking sheet lined with parchment paper or greased.
• Preheat oven to 425°F.
• Place mushrooms, onions, garlic, and herbs in a large bowl. Season generously with salt and pepper. Add oyster sauce, and drizzle with olive oil. Toss to coat.
• Place mushroom mixture in the center of your pie crust. Gently fold up the sides, leaving an opening about 4-6 inches wide.
• Brush pastry with reserved egg white from pastry recipe.
• Bake in preheated oven 25 to 30 minutes, or until pastry is browned and vegetables are cooked.