Mushroom Sage Pie Recipe

Mushroom and Sage Pie: A Delicious and Hearty Recipe

Mushroom and sage pie is a comforting and flavorful dish that is perfect for any time of the year. This savory pie combines the earthiness of mushrooms with the aromatic, slightly peppery taste of sage, creating a balanced and satisfying meal. Whether you’re looking for a vegetarian option for a family dinner or preparing a meal to impress guests, mushroom and sage pie offers a delicious blend of textures and flavors that will leave everyone wanting more. In this article, we will explore the ingredients, preparation steps, variations, and the nutritional benefits of this delightful dish.

Ingredients

To create a flavorful mushroom and sage pie, you will need the following ingredients:

For the Pie Crust:

• 2 ½ cups of all-purpose flour
• 1 cup of unsalted butter, cold and cut into cubes
• 1 teaspoon of salt
• ¼ cup of ice water (more if needed)

For the Filling:

• 4 cups of mixed mushrooms (button, cremini, shiitake, or any variety you prefer)
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon of dried sage (or 1 tablespoon of fresh sage, chopped)
• 1 teaspoon of thyme
• ½ cup of heavy cream (or a dairy-free alternative for a vegan version)
• ¼ cup of vegetable broth (or chicken broth)
• Salt and pepper, to taste
• 2 tablespoons of flour (to thicken the sauce)
• 1 tablespoon of soy sauce (optional, for a deeper umami flavor)

Preparation

The process of preparing mushroom and sage pie can be broken down into three main parts: making the crust, preparing the filling, and assembling the pie.

1. Making the Pie Crust

Start by preparing the pie crust, as it needs to chill for a bit before rolling out. In a large mixing bowl, combine the flour and salt. Add the cold butter cubes, and using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Next, add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. You may need to add a little more water, depending on the humidity and your flour. Once the dough has formed, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preparing the Mushroom and Sage Filling

While the dough chills, begin preparing the filling. Start by cleaning and slicing the mushrooms. If you’re using a mix of mushrooms, chop them into bite-sized pieces to ensure even cooking. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is soft and translucent, about 5 minutes.

Add the mushrooms to the pan, stirring occasionally, and cook them until they release their moisture and start to brown, about 10 minutes. Sprinkle the flour over the mushrooms and stir well to coat. This will help thicken the sauce later.

Once the mushrooms are browned, pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 5 minutes, letting the liquid reduce slightly. Stir in the heavy cream, soy sauce (if using), thyme, and sage. Let the mixture cook for another 5-7 minutes, until it thickens to a creamy consistency. Season with salt and pepper to taste. Remove from heat and allow the filling to cool slightly.

3. Assembling the Pie

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle that fits a 9-inch pie pan. Carefully transfer the rolled dough into the pan, trimming any excess dough along the edges. If desired, you can use the excess dough to create a lattice top or decorative edges.

Pour the mushroom and sage filling into the pie crust, spreading it out evenly. If you’re using a top crust, roll out the remaining dough and place it over the filling, sealing the edges by pinching them together. Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with a little bit of milk or beaten egg to give it a golden, glossy finish. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.

Variations

Mushroom and sage pie is a versatile recipe, and there are many ways to adapt it based on your preferences or dietary restrictions.

1. Vegan Version: To make this pie vegan, use a plant-based butter for the crust and substitute the heavy cream with coconut milk or any non-dairy cream. Additionally, ensure that the vegetable broth is vegan-friendly.

2. Cheese: For those who enjoy a cheesy element in their pies, adding grated cheese to the filling, such as cheddar or parmesan, can elevate the dish even further. The cheese will melt into the creamy mushroom mixture, providing an extra layer of richness.

3. Add-ins: You can customize the filling with other vegetables, such as spinach, leeks, or even roasted red peppers. For a more robust flavor, you could also add cooked lentils or chickpeas to increase the protein content.

4. Spicy Kick: If you enjoy a little heat, consider adding some red pepper flakes or a dash of cayenne pepper to the filling. This adds an interesting contrast to the earthy flavors of the mushrooms and sage.

5. Mini Pies: Instead of making a large pie, you can divide the dough into smaller portions and create individual servings. These mini pies are perfect for parties, picnics, or meal prepping for the week.

Nutritional Benefits

Mushrooms, the main ingredient in this pie, are not only delicious but also packed with essential nutrients. They are an excellent source of B-vitamins, including riboflavin, niacin, and pantothenic acid, which help support energy production and the nervous system. Mushrooms also contain a variety of minerals, including potassium, copper, and selenium, which are vital for maintaining overall health.

Sage, the herb that brings a unique and aromatic flavor to this dish, is also known for its medicinal properties. It has anti-inflammatory and antioxidant effects, and it has been traditionally used to aid digestion and improve cognitive function.

When combined with the pie crust and cream, this dish provides a satisfying balance of carbohydrates, fats, and protein. However, for a lighter alternative, you could reduce the amount of cream or opt for a whole grain crust to increase the fiber content.

Serving Suggestions

Mushroom and sage pie is a hearty dish that can be served as a main course or as a side dish alongside a variety of other foods. Here are a few ideas for serving this savory pie:

• With a Salad: A crisp, refreshing green salad with a light vinaigrette can balance the richness of the pie. Consider adding arugula, spinach, or mixed greens, along with ingredients like goat cheese, walnuts, and dried cranberries for added texture and flavor.

• Roasted Vegetables: Pair the pie with roasted vegetables, such as carrots, parsnips, or Brussels sprouts. The caramelized sweetness of the vegetables complements the savory flavors of the pie perfectly.

• As a Lunch Box Item: If you’re preparing lunch for the week, mushroom and sage pie can be easily reheated and packed in lunch boxes. It makes a great make-ahead meal that can be enjoyed hot or at room temperature.

Conclusion

Mushroom and sage pie is a timeless dish that offers a rich, savory flavor profile and a satisfying texture. With its creamy mushroom filling and aromatic herbs, this pie is ideal for vegetarians, mushroom lovers, and anyone looking to enjoy a comforting meal. Whether you choose to make it for a family dinner, a special occasion, or just as a treat for yourself, this dish is sure to become a favorite in your recipe rotation.

By following the basic recipe and experimenting with various variations, you can customize this pie to suit your taste and dietary needs. Not only is it a delicious meal, but it also provides important nutritional benefits, making it a wholesome addition to your weekly menu. Enjoy the warm, hearty flavors of mushroom and sage pie and share this delightful dish with your loved ones.