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Baking
Chanterelle Mushroom Pie
A hearty potato-crust pie filled with sautéed chanterelle mushrooms and topped with a creamy egg and ricotta custard.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the potatoes until tender, then transfer to a baking dish and press into a base with raised edges. Season with spices, drizzle lightly with oil, and bake at 200°C for about 20 minutes until golden.
2
Sauté the chanterelles with onions over medium-high heat until the moisture evaporates. Season with salt, dried garlic, and a tomato-based spice blend.
3
Whisk together eggs, ricotta cheese, and seasonings until smooth.
4
Spread the mushroom mixture over the potato base and pour the egg mixture over the top.
5
Bake at 200°C for about 20 minutes until set and lightly golden.
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