A savory pie with mushrooms and green olives sounds like a unique and tasty dish! Here’s a recipe for a mushroom and green olive pie that combines these ingredients in a flavorful and satisfying way.
Mushroom and Green Olive Pie
Ingredients:
For the pie crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cut into small pieces)
- 1 tsp salt
- 6-8 tbsp ice water
For the filling:
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 3-4 cloves garlic (minced)
- 8 oz (225 g) mushrooms (sliced; button or cremini mushrooms work well)
- ½ cup green olives (pitted and sliced; you can use kalamata or Castelvetrano for more flavor)
- 1 tsp dried thyme or rosemary
- 1 cup shredded cheese (optional; cheddar, Gruyère, or fontina are good choices)
- 3 large eggs
- ½ cup heavy cream or milk
- Salt and black pepper (to taste)
For assembling:
- 1 egg (beaten, for egg wash)
- 1 tbsp milk or water (for egg wash)
Instructions:
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Prepare the Crust:
- In a large bowl, mix flour and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, a tablespoon at a time, until the dough just comes together.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
- Stir in sliced green olives and dried thyme or rosemary. Cook for another 2 minutes. Season with salt and black pepper to taste. Remove from heat and let cool slightly.
-
Prepare the Custard:
- In a bowl, whisk together eggs and heavy cream (or milk) until well combined. Stir in shredded cheese if using.
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Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the pie dish and trim any excess.
- Spread the mushroom and olive filling evenly over the pie crust.
- Pour the egg and cream mixture over the filling, allowing it to settle in.
- Roll out the second dough disk and place it over the filling. Trim and crimp the edges. Cut a few slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg mixed with milk or water.
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Bake the Pie:
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool slightly before slicing.
This mushroom and green olive pie is hearty and savory, perfect for a lunch or light dinner. Enjoy!
