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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
A delight from
!******************************
So, this weekend has been rather gloomy in of weather,
rain and all, but the temperature has also gone down temporarily,
dropping down to around 20°C (68°F) on Saturday. Given this short
relief in summery hot weathers, Saturday this week was a rather suitable day to bake
something in the oven again. This time I decided to try an Aura Blue Cheese Mushroom Pie
for my dinner. As the pie was baking in the oven, it started thundering
outside and I was a bit concerned that it would cause a power outage, just
when the pie is baking in the oven, but thankfully nothing happened and
the pie got baked just as long as it needed to.
Now, ittedly I was forced to use a pre-made pie dough
instead of making one from scratch, because there just wasn't enough
time to make one. However if you want to make this pie completely from
scratch, I suggest trying to make your typical dough for a savoury pie,
spreading it onto a parchment paper placed in a pie pan and then proceed
with the recipe I list below.
And in "short", Aura Blue Cheese is a Finnish blue cheese
produced by the Finnish dairy company Valio since 1935.
Originally produced in the city of Turku, the capital of Southwest Finland,
but nowadays at Äänekoski, a town in Central Finland. The name of the cheese
is derived from the River Aura, which runs through the city of Turku.
INGREDIENTS
Filling
Champignons
Chanterelles
Aura Blue Cheese
Grated cheese
Margarine
Salt
*Premade Pizza Dough (not mentioned but should be obvious)
Egg Milk
3 eggs
Double cream
Milk
INSTRUCTIONS
1. Place a parchment paper on a pie pan and
spread the pie dough onto the paper.
2. Cleanse the champignons and fry them in a pan,
whole or sliced (however you like), first at 6*.
When the champignons start to fry, drop the stove
temperature down to 4. Use a spatula (or another
suitable utensil) to turn and mix the champignons.
3. Add the chanterelles into the pan and fry them
amongst the champignons. Continue turning and
mixing with the spatula.
4. Add a lump of margarine into the pan.
Then add some double cream and a little salt.
When the frying of the mushrooms is done,
turn off the stove and move the frying pan aside
(for example an unoccupied stove not in use).
5. Add three eggs in a bowl and then some double cream
and milk and whisk them for a while.
6. Pour the mushrooms off the frying pan onto the pie dough
and use the spatula to spread them around the dough.
7. Use a knife to cut some pieces of the Aura Blue Cheese,
crumble them in your hands and sprinkle around the pie dough.
8. Sprinkle grated cheese on the pie.
9. Pour the egg milk around the pie dough in
a circular motion, so it spreads around the dough.
10. Bake in the oven at 200°C for 30 minutes.
*our stoves have six different heat settings marked
by numbers 1–6, with 6 being the highest one.
NOTES
If you're lucky enough to have any other edible mushrooms
at hand (I envy you...), feel free to use them in this pie as well,
either with the champignon and chanterelle or replacing one
of them with another kind of mushroom. However you find
suitable to do.
If you're not able to use the Finnish Aura Blue Cheese,
you can try using another kind of blue cheese available instead.
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Weather also sounds amazing.
And while I do prefer sunny warm days (not too hot ones though),
it's nice to have some rain every now and then between all these
summer heatwaves, as long as I don't need to be outside getting wet.