Mushroom and cheese pie recipe
The Brits have Cheddar, the French have Comté and the Swedes have Västerbotten: a good, hardy, flavoursome cheese that can be cooked with or eaten as is. This pie nearly always crops up at midsummer parties and Christmas. Pie like this shouldn’t be eaten just on celebratory occasions though: a slice in your packed lunch with a green salad on the side will make a perfectly satisfying meal.
You will need a 21cm (8 inch) quiche tin, 4cm (1.5 inch).
Get ahead tip: This pie is also great cold. If making in advance, cook the pie and keep for up to 2 days in the fridge, but don’t cook the mushrooms until just before serving.
Recipe from The Little Swedish Kitchen by Rachel Khoo. Published by Michael Joseph, £20.
Ingredients
- 3 medium eggs
- 300 ml single cream
- 0.5 tsp fine sea salt
- 1 tsp black pepper
- 300 g Västerbotten or mature Cheddar cheese, grated
- 1 small onion, peeled and thinly sliced
- 3 medium eggs
- 10.6 fl oz single cream
- 0.5 tsp fine sea salt
- 1 tsp black pepper
- 10.6 oz Västerbotten or mature Cheddar cheese, grated
- 1 small onion, peeled and thinly sliced
- 3 medium eggs
- 1.3 cups single cream
- 0.5 tsp fine sea salt
- 1 tsp black pepper
- 10.6 oz Västerbotten or mature Cheddar cheese, grated
- 1 small onion, peeled and thinly sliced
- 130 g plain flour
- 0.2 tsp fine sea salt
- 1 tbsp wholegrain mustard
- 80 g cold butter, cubed
- 1 tbsp vodka
- 4.6 oz plain flour
- 0.2 tsp fine sea salt
- 1 tbsp wholegrain mustard
- 2.8 oz cold butter, cubed
- 1 tbsp vodka
- 4.6 oz plain flour
- 0.2 tsp fine sea salt
- 1 tbsp wholegrain mustard
- 2.8 oz cold butter, cubed
- 1 tbsp vodka
- 75 g butter
- 250 g chanterelle mushrooms, brushed clean
- 1 handful fresh parsley leaves, finely chopped
- 2.6 oz butter
- 8.8 oz chanterelle mushrooms, brushed clean
- 1 handful fresh parsley leaves, finely chopped
- 2.6 oz butter
- 8.8 oz chanterelle mushrooms, brushed clean
- 1 handful fresh parsley leaves, finely chopped
Details
- Cuisine: Swedish
- Recipe Type: Pie
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 65 mins
- Serves: 8
Step-by-step
- To make the pastry, mix together the flour and salt. Add the mustard and cold butter, then use your fingertips to rub it all together until you have a sandy texture. Add the vodka to bring it into a dough.
- Place between two sheets of baking paper and roll into a circle that is larger than your quiche tin. Leave to chill in the fridge for 30 minutes. Preheat the oven to 180°C/360°F/gas mark 4.
- Remove the pastry from the fridge and use it to line the pie tin. If the pastry is too hard, leave to soften for 5–10 minutes before lining the tin. Prick the pastry in the tin with a fork.
- Line with baking paper and pour in baking weights. Bake for 20 minutes, then remove the baking weights and paper and bake for a further 10 minutes, or until the base is dry and firm.
- To make the filling, beat the eggs with the cream, salt and pepper until you have a smooth mixture. Stir in the cheese.
- Pour into the pie case, put the onions on top and bake for another 25–30 minutes, or until the mixture is set but still a little wobbly.
- When the pie has cooled, heat the butter for the mushrooms in a large frying pan.
- Once the butter is foaming, add the chanterelles and cook for 4–5 minutes, or until lightly golden and cooked through. Leave to cool slightly.
- Scatter the pie with parsley and top with the mushrooms to serve.
This recipe from The Little Swedish Kitchen by Rachel Khoo. Published by Michael Joseph, £20.
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