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.
recipe adapted from Ricardo magazine volume 3 number 1
- 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
- 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.
– I served it with Spicy Apple Jelly (store bought), the combination
of sweet, salty and spicy worked really well with this tourtiere.