This text is part of the special book Plaisirs
Here is a perfect recipe to enjoy your seasonal mushrooms – which you may have picked yourself! — proposed by K for Katrine.
Servings: 6
Preparation: 35 minutes
Cooking: 50 minutes
Ingredients
Caramelized onions
2 tbsp. (30ml) olive oil
2 red onions, minced
4 sprigs of thyme + 3 sprigs to garnish
½ tsp. (2.5 ml) salt
Pepper, to taste
1 C. (15 ml) balsamic vinegar
Accompaniement
250 g mushrooms, your choice, in pieces
6 fresh sage leaves
Drizzle of olive oil
Salt and pepper, to taste
Curry Mayonnaise
⅓ cup (80 mL) mayonnaise
1 C. 1/2 tsp (5 mL) curry powder
1 C. 1/2 tsp (5 mL) Dijon mustard
Dough
450g homemade or store-bought gluten-free pie crust
1 egg yolk
1 C. tablespoons (15 ml) Belsoy soy cream
Fleur de sel or Maldon salt for sprinkling
Preparation
Caramelized onions
1. In a nonstick skillet, heat the oil over medium heat and caramelize the onions with the thyme, salt and pepper for 20 minutes, stirring often. Deglaze with the balsamic vinegar and cook for another minute. Let cool and set aside.
2. In the same skillet, brown the mushrooms for 6 minutes, stirring often. To book.
Curry Mayonnaise
In a small bowl, mix well the mayonnaise with the curry and the mustard. To book.
Assembly
1. Preheat the oven to 400°F and place the rack in the middle. Line a large cookie sheet or pizza pan with parchment paper.
2. On a floured surface, roll out the dough and form a circle 40 cm in diameter. Gently place on the cookie sheet.
3. Spread the curry mayonnaise in the center of the dough, leaving a border of 7-8 cm. Gently spread the caramelized onion mixture over the mayonnaise. Garnish with mushrooms, remaining thyme sprigs and sage leaves. Drizzle with olive oil. Salt and pepper.
4. Fold the pastry border over the filling.
5. Mix the egg yolk and the soy cream and brush the edges of the pie. Sprinkle with fleur de sel.
6. Bake the pie for 10 minutes at 400°F then about 20 minutes at 350°F or until the pastry is golden brown. Rotate the pie halfway through cooking. Let cool on rack.
I love the little crunch the Maldon salt flakes add to the crust!
This content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.
To see in video