Punchinello Portobello.

Portobello and Porcini Mushroom Pie.Mushroom Pie 3Kid eats well. Always has and I feel forever blessed for this. I can probably take at least some credit for this, but luckily she has always had a fairly broad appetite. Will eat most things that come before her. Lettuce was a struggle for a while.

Mushrooms I’ve tried in things a couple of times but they would always end up on the side of the plate. Anyone else relate?

When I told Kid what we were making this week she pretended to vomit in her own mouth. Classy Kid. So clearly I didn’t hold high hopes this time either.

But I persevered, with no pressure and no expectations. And the knowledge that Grandma and Grandad were coming to dinner.  Kid loves to show off to Grandma and Grandad.

Mushroom Pie w/ Olive Oil PastryMushroom Pie 6Ingredients

Filling-
800g Portobello mushrooms
20g dried Porcini mushrooms (no, not optional. You NEED these.)
4 cloves garlic
5 medium shallots
100ml cream
30ml dry sherry
butter
1/2 tbsp chopped fresh thyme

Warm the porcini gently with the sherry in a small saucepan and let sit for 5 minutes.Add the cream and reduce by half. Smoosh the porcini with a  fork.Mushroom Pie 4Sweat the garlic, thyme and shallots in the butter with a little salt until fragrant. Add the mushrooms. A pan with a large surface area and good heat  is preferable to avoid stewing. We want colour on the mushrooms and excess liquid to evaporate. We used a bench top electric number to good effect.

When the mushrooms are brown and the moisture has largely evaporated, add the creamy porcini mix and fold through well.

Pastry Olive Oil Pastry
2 cups plain flour
2 cups slf rais flour
3/4 cup Olive oil
1/4 cup dry Sherry
1/2 cup Water
Pinch of salt

Knead all together in a mixer for 5 minutes until well combined. Cut into 2 equal sized pieces and refrigerate. This dough is very soft and a little tacky. It is most easily managed when very cold. And most easily rolled between greaseproof paper.

Assembly.Mushroom Pie 7Take a small, deep sided baking tray. Grease and flour. Roll one half of the pastry between baking paper to match the size on the tray. Place this in the freezer.

Repeat with the  remaining pastry, you don’t need to roll it all the way.  Use your fingers and hands to spread it to the right size in the bottom of the tray.Use a fork to perforate the pastry and bake on 160*c for 10 minutes.

Add the mushroom filling and pat down with a spatula until flat. Place the top layer of pastry and brush with the beaten egg yolk. Bake on 160*c for around 30 minutes. Let the pie rest for a few minutes before attempting to portion it.

WHAT KID DID – apart from vomiting in her own mouth!Mushroom PieKid did a great job today of chopping ALL of the mushrooms! Slowly and at her own pace with a paring knife, occasional supervision and a couple of reminders about keeping the sharp bit pointed away from any part of her body.Mushroom Pie 2Pressing the pastry into the baking tray was good fun. A bit like play-dough really.Mushroom Pie 5Aaaaaandd….. Kid ate all of her mushroom pie happily. A small piece mind. Even said she liked it.

Proud Dad moment!

Although only the next day we were eating spring rolls with mushrooms in them and Kid wasn’t into it.

I think often the problem for kids and mushrooms is the texture. I remember thinking they were a bit slippery as a kid. Browning them this way adds a different texture and flavour to stewing them. Little kids will find this all a bit rich most likely.

Punchinello – I played Punchinello in my high school theatre group. All that was  required was a lot of being gross and offensive to people. Pretending to vomit and fart and all that. Our teacher said I was quite good at it. 

Portobello – also called Swiss browns. They have great structural integrity and will brown up nicely without releasing too much moisture. Perfect for this pie.

Porcini – These are mushrooms popular in Italian cuisine. The name relates to pigs. Cepes in France. They have a symbiotic relationship with other plants, making them hard to cultivate and as such, quite sought after. The flavour is uniquely earthy and meaty all at once. Dried and powdered are often used in our parts.

Who likes pie?!

Happy Cooking

C&K

🙂

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. 

This month is hosted by Jordan from Vermilion Red.
The theme is FLAVOURS YOU’VE GROWN TO LOVE. 

Thanks to Bunny Eats Design for the invite.

our-growing-edge-badge

 

3 Comments Add yours

  1. Well done! I used to be a kid that hated mushrooms. I don’t remember what happened align the way but I adore them now. I would eat your mushroom pie to death.

    This post would make a wonderful addition to Our Growing Edge. This month’s theme is FLAVOURS YOU’VE GROWN TO LOVE. Basically any food you didn’t like but like now. Perfect right?

    More info here: http://bunnyeatsdesign.com/2016/04/03/our-growing-edge-april-2016-intro/

    Like

    1. cookandkid says:

      Thanks heaps Genie! I did eat my pie to death. Pretty good. For me I think one day when I was just starting cheffing someone cooked mushrooms differently than I had seen before and I was hooked. I was a vego for a few years too so mushies are my friend. Mum and Dad always had their’s stewing in a pot of black juice on the stove. I would love that now. As a kid that’s a bit much. Oysters and pumpkin too probably. I’m truly flattered at your suggestion for MGE. I’m going to do it and if I do it wrong please just let me know. Cheers ☺

      Like

  2. Wow, that looks like a slice of heaven! I adore mushrooms and am all over this savory pie idea.

    Like

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