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.)
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
- Saute mushrooms in butter, until tender and most liquid evaporates.
- Add one chopped onion, saute further, until translucent.
- Add diced chicken to pan, cook until tender.
- Add flour, stir, cook for a few more minutes for thickening.
- Add lemon juice, incorporate.
- Add sour cream, incorporate.
- Let it cool to room temperature.
Pie Assembly
- Preheat oven to 425 F.
- Place baking sheet in oven.
- Line crust in 9-inch pie plate (10-inch works, too).
- Add cooled filling to crust.
- Add and crimp vented top crust.
- Brush top crust with egg wash (one egg, 1 t. water, mixed).
Baking Pie
- With oven at 425 F, place pie on baking sheet in oven, mid-rack.
- Bake for 15 minutes, or until top crust begins to brown.
- Lower temperature to 350 F, continue baking.
- Bake for another 30-40 minutes, until golden brown and center firm.
- 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.
There 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:
- one year ago: Green Tomatoes, I’ll Tell You What to Do With Them
- two years ago: Late Peaches Make a Gem of Jam
I’ll have to send you my recipe for the Sargent boys (plural) Guy Town Pie. that is some good lookin’ pie man
brion, send it on over! You can never have enough pie or pie recipes. Love the name.
YUM and more YUM…
I love mushrooms and between your recipe and the one posted at the British pantry..I’m salivating.
How’s cutie (pie) Box? My favourite pie of all. 🙂
Correction:
British Larder..Not pantry. Cutie (pie) BOZ not Box.
I’m especially interested by the cream-cheese crust. This looks wonderful.
Your pastry looks wonderful. I am not in mushroom foraging country and have never done it. Would like to be more confident in picking mushrooms.
The mushroom pie is stunning. Wow. You are right, perfect comfort food for rainy weather.
Wow gorgeous looking pie Tom and a great recipe. I can’t wait to give it a try!
You’ve got me craving chanterelles and a rainy PNW night… the wish for rain will pass quickly but I am making that pie!
Waw, Your chicken & Chanterelles mushrooms pie looks amazing & must taste wonderfully!
Oooh,..I can nearly smell the lovely flavours through my MAC!!
I wonder if Tamara will be getting a taste of this pie! Looks delicious!
Ok, really…after seeing the peach pie, and now this!? My waistline can’t stand it! That pie looks fabulous. Sadly, our sum total of Chanterelles last season would barely have made a slice, but if we find more this year, I may just have to try this!
Pam, I’d offer Tamara a slice but it’s chockablock with onions, an allium she’s unfortunately allergic to. I’m a bad, bad friend. 😉
This looks amazing! Now that we’re entering “comfort food” season here in Minnesota, I will have to make this pie. (I should have made this when we had rain and 50+ mph winds the other night.)
You took mushrooms and made a pie. I am going to say this again – you took mushrooms and made a pie. Not just a pie, but an awesome-looking pie. You are a wonderful, wonderful person.
Thanks Rich, appreciate the enthusiasm for the pie. My sister (not a mushroom fan) asked me if I had exhausted my supply of fruit. She added it seems like a waste of a good crust. I had to laugh.
Christellar, thanks, and if the deer, raccoons, and squirrels keep at it, I may be soliciting recipes for 3-game pie.
Wow! I know I will love this pie. Tom I want to sign up for you pie making class. When is that happening?
Delicious savory pie!
Like a pot pie with those beautiful chanterelles!
I must say, Tom, you’ve got a pie crust down to a fine art. Wish I liked mushrooms (crazy, I know) because that pie looks scrumptious.
That looks unbelievably good!
Holy moley, that sounds so good! I stopped in from Simple Lives Thursday – thanks for sharing this! I can’t wait to try it.
[…] Chanterelle Mushroom Pie […]
Just found you.. and this is one DEelicious sounding recipe.
If you don’t mind I’d like to make it dairy-free and post for others. Will give you credit!
Thank you and Be Well. ~ Hoda
You bet Hoda, I would love to see how you make this dairy free.
Do you know the novel/movie “Oblomov?” The title character loves almost nothing in this world as much as he loves his mushroom pie. And now that I’ve seen your recipe, I think I’ll be indulging in a little Oblomovian utopia of my own this week (even though I’m not a bone-idle 19-th c. Russian nobleman, damn the luck).
I’m unaware of Oblomov, but am intrigued to check it out. Thanks for the heads-up and here’s to your Oblomovian utopia to come. 😉
Tom, when you speak mushrooms, you have spoken to my weakness. And, this looks so perfect and so good. Thanks for the invite. We just might surprise you someday because I would love to see your beautiful area of the world, meet you, and of course, those 2 cuties that live with you. Take care. Susan
Susan, are Chanterelles even available in Florida? I hope they are so you can try this recipe out. Take care
Tom
[…] Slicin’ Up Some Chanterelle Mushroom Pie […]