Shortly after the obsession with empanadas I decided to test out what else I could do with pie crusts. Thus, the mushroom pie was born. I used a typical mushroom pie recipe - bacon, cream sauce, mushrooms - over my awesome new flakey pie crust.
The biggest change I made was to use Japanese mushrooms instead of "normal" ones. Shimeiji, maitake, and shiitake. It was good, but these tend to be really yeasty, flavorful, mushrooms, so combined with the fatty crust it got pretty rich, pretty fast. The cream sauce didn't help.
For that reason I wouldn't do it exactly that way again. Still, it was also my first lattice crust and the crust came out super flakey, and for that reason I'd consider it a success.
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