Slicin’ Up Some Chanterelle Mushroom Pie{29}

chanterelle mushroom pie

The rain has returned and so has my need for comfort food, the kind of chow that warms me like another log on the fire. After devouring my latest cache of chanterelle mushrooms, I had to resort to their store-bought cousins (though still picked in the wild) to produce this fall favorite: Chanterelle Mushroom Pie.

My friend Tamara turned me onto the vegetarian version of this joyful and savory pie, but since Chanterelles are pricey little nuggets when not foraged, I add chicken to mix. (Hopefully, I’ve been forgiven.)

fresh chanterelle mushrooms

Recipe: Chanterelle Mushroom Pie

Flaky Cream Cheese Pie Crust

Ingredients: Mushroom (+ Chicken) Filling

  • 1.5 lb chanterelle mushrooms
  • 3 T. butter
  • 1.5 lb chicken (I like thigh meat.)
  • 1 T. flour
  • 1 lemon
  • 1 large onion
  • 1 cup sour cream

Preparation: Filling

  1. Saute mushrooms in butter, until tender and most liquid evaporates.
  2. Add one chopped onion, saute further, until translucent.
  3. Add diced chicken to pan, cook until tender.
  4. Add flour, stir, cook for a few more minutes for thickening.
  5. Add lemon juice, incorporate.
  6. Add sour cream, incorporate.
  7. Let it cool to room temperature.

Pie Assembly

  1. Preheat oven to 425 F.
  2. Place baking sheet in oven.
  3. Line crust in 9-inch pie plate (10-inch works, too).
  4. Add cooled filling to crust.
  5. Add and crimp vented top crust.
  6. Brush top crust with egg wash (one egg, 1 t. water, mixed).

Baking Pie

  1. With oven at 425 F, place pie on baking sheet in oven, mid-rack.
  2. Bake for 15 minutes, or until top crust begins to brown.
  3. Lower temperature to 350 F, continue baking.
  4. Bake for another 30-40 minutes, until golden brown and center firm.
  5. Serve warm (though just as good reheated later).

Vegetarian Chanterelle Pie:

  • For the vegetarian version, simply omit the chicken and add three pounds of mushrooms.  This is a great vegetarian pie as chanterelles are meaty little guys with rich texture.

homemade chicken pot pie with mushroomsThere you have it: a recipe fit for the forager, foodie and grocery shopper alike. Be forewarned that it begins with the first slice, which is chased by a little sliver, only to be followed up by a smidgen. By day’s end, you’re staring at half of a pie, and wearing the comfort. It’s that good.

What I was blogging about one year ago: