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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
Not out of chanterelles yet,
has this one!******************************
Now that it's weekend I decided to do some cooking once again since
I had the time for it and the summery heatwaves have calmed down for now.
Yesterday, using the remainder of the Estonian chanterelles I bought
from a local grocery store last weekend, I baked a savoury pie for dinner.
The chanterelles in question were kept in a freezer before using for
this dish, as becomes clear from the recipe below.
As seen in the photo, the right side of the pie became a little paler
in colour compared to the left side (probably due to the use of cooking
cream, though I'm not sure). However, this had no real ill effects on the
taste of the pie. Later that day, I took the pie with me as I went to spend
time with my nephews into the clubroom, a small space in our apartment house
complex which can be used for leisurely activity as well as hosting small-
scale events, like birthdays. Earlier this year in the spring we've become
the new keyholders for this clubroom, and I've been using it for leisure
time activities with my nephews at times during this year.
While in the clubroom, I shared the pie with my older nephew, since my
younger nephew doesn't like mushrooms of any kind and had he's own provisions
to eat there. While my older nephew ate his pieces of the pie as such, I ate
them with garlic-flavoured fresh cheese and the pie sure tasted good with it.
INGREDIENTS
Pie dough (self- or pre-made)
~100 g chanterelles
3 eggs
2 dl cooking cream
1 dl water
salt
black pepper
grated cheese
INSTRUCTIONS
NOTE! If you're going to freeze chanterelles for a later
date, such as this recipe, it's good to fry them a little
bit on a frying pan and spice them a little (for example
with salt and pepper) before freezing them.
1. If you're using frozen chanterelles and a pre-made
pie dough from the frozen products section of a
grocery store, then take them out and let them melt
a little either in a fridge or in room's temperature
before baking.
2. Set the oven temperature at 200°C and let it heat up.
3. Take a pie pan and place a kitchen parchment onto it.
Place the pie dough into the pie pan and using your
hands start spreading it up until the edges of the pan.
4. Prebake the pie dough in the oven for about 10 minutes
(esp. if you're using a melted pre-made pie dough).
5. Take a small bowl and add the eggs, the cream and
the water into it and mix it in order to make the egg
cream for the filling.
6. Add a pinch of salt and a little black pepper
into the egg cream bowl.
7. When the pie dough has been prebaked, pour the chanterelles
onto the dough and use a fork to spread them all around the dough.
8. Sprinkle grated cheese onto the pie.
9. Add the egg cream onto the pie.
10. Bake in the oven for 30 minutes.
11. Serve either as such or with something, such as fresh
cheese (Personally, I recommend garlic-flavoured fresh cheese).
ADDITIONAL NOTES
Instead of the egg cream, you can also use egg milk
for this recipe using 3 eggs and 3 dl milk.
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CraftyCaliforniaCoyote
~craftycaliforniacoyote
Chanterelle is just such a beautiful name for mushrooms.
MiMaExtra
~mimaextra
Yes, that French word certainly suits the mushroom with its beauty.
