Meatless Tourtière with Chickpeas and Mushrooms

I don't like mushrooms. Yep, I'm one of those weird people. You see, I don't like the texture of mushrooms. If they are sliced and diced and cooked (very cooked), then I am ok. I can have a Cream of Mushroom soup with no problems, I can have a clear mushroom soup. I can even have them in a sauce, as long as they are finely diced, but whole? Nope, I just don't like them at all. So, when I saw this recipe, where mushrooms are finely processed into an almost paste, I thought that it's something I'd like and I wasn't mistaken. Although my boyfriend (who adores mushrooms in any form) said that the pie turned out to be very "mushroom-ey", I didn't taste them at all, so that's a big plus for me. I was a little worried about the dough, but it tasted wonderful. So perfect, in fact, that I think I'll be using it in the future. It's going to go really well with traditional apple pie in the fall.

Transient

recipe adapted from Ricardo magazine volume 3 number 1

Filling

  • White mushrooms - 1 lb (454 g)
  • Chickpeas, rinsed and drained - 1 can (540 ml/19 oz)
  • Onions, chopped - 2
  • Garlic, chopped - 4 cloves
  • Olive oil - 45 ml (3 tbsp)
  • Vegetable stock - 50 ml (1/4cup)
  • Dijon mustard - 60 ml (4 tbsp)
  • Nutmeg - 1 ml (1/4 tsp)
  • Salt, pepper

Pastry

  • Unbleached all purpose flour -500ml (2 cups)
  • Salt -2.5 ml (1/2 tsp)
  • Water - 60 ml (1/4cup)
  • Maple Syrup - 15 ml (1tbsp)
  • Canola oil - 125 ml (1/2 cup)
  • Oil for brushing

- In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.
- Coarsely chop the chickpeas in the food processor. Set aside.
- In a saucepan over medium heat, soften the onions, and garlic in oil.
- Add the mushrooms and saute for about 5 minutes.
- Season with salt and pepper.
- Add the vegetable stock, mustard and spices.
- Simmer until the stock has evaporated.
- Add the chickpeas and mix well.
- Adjust the seasoning. Set aside.

- With the rack in the bottom position, preheat the oven to 180C (350F)

- In a large bowl, combine the flour and salt. Set aside.
- In a measuring cup, combine the water and honey.
- Add the oil.
- Pour over the dry ingredients and stir with a fork until flour is just moistened.
- Shape the dough into 2 discs about 2.5 cm thick.
- Roll out each disk between 2 sheets of parchment paper.
- Line the 23 cm (9 inch) pie plate with one pastry round.


- Spread the filling evenly in the pie shell.
- Cut a few slits in the second round, then cover the filling.
- Seal lightly by crimping the edges of the pastry using a fork or your fingers. brush with oil.
- Bake for about 55 minutes.

Comments

- I served it with Spicy Apple Jelly (store bought), the combination of sweet, salty and spicy worked really well with this tourtiere.

Transient
Posted on March 19, 2009 and filed under Recipe.