French inspired mushroom pie

Mushroom pieThe mushroom picking season is one of my favorite. It is a adventure to adults as it always turns it to a sort of treasure hunt.

For the past few weeks we have made trips to the near by forest with my girls and to my surprise my soon-to-be 5 year old is turning into a mushroom picking master.

The best time to pick mushrooms with little children is when the Yellowfoots raise their heads. This mushroom is known to grow in large numbers and therefore is just enough easy but hard for small children to find. Want to know more about them, click here for some info.

So now that my freezer is full on mushrooms I made a very full-filling french influenced mushroom pie. We thought it was lovely. Just make a fresh and crisp salad to go with the pie and you are all set.

I found the recipe from Helsingin Sanomat, our national newspaper which has an excellent Food section.

Mushroom pie

3 dl flour
½ Teaspoons salt
100 g cold butter
1 egg
2 table spoons cold water
500 g mushrooms
2 leek
2 garlic cloves
4 slices of bacon
olive oil
200 g french cream
2 dl milk
4 eggs
1 teaspoon thyme
black pepper

Mix the flour and salt. Cut the butter into small pieces and pick the butter into the mixture. add the egg and the water and mix. Form a ball of the mixture and let it rest in the fridge at least for an half an hour.

Preheat the oven to 175 celsius. Make the filling. Chop up the mushrooms and the white part of the leek, the garlic cloves and the bacon. Heat up the olive oil in a pan and sweat the leek and the bacon. Don’t let them burn. Add the garlic and the mushrooms and sweat the mixture for a while.

Mix the french cream, milk, eggs and seasonings.

Roll out the dough and put into a pie tray. Lay a foil over the dough and pour dried peas over the foil. Bake the crust for 10-15 minutes in the oven.

 Take the pre baked crust out of the oven and spread the mushroom mixture onto the crust. Then pour the milk and egg mixture over the mushroom mixture. Bake for 25-30 minutes.


1. I put a little more seasoning than the recipe says. So remember to keep tasting.
2. Let the crust dough come a bit over the sides of the pie tray. then it does not sink into the tray while you pre bake it.

That’s it then. Have a nice week everyone.

– Alina

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