Autumn is the time when mushrooms are in abundance. As you have a choice of varieties, you can choose field mushrooms as in this Tuna & Mushroom Pie recipe but you can also switch for golden Chanterelles or Ceps and get this earthy taste of mushrooms. See how its done at… laclassedecuisine.com !
Ingredients for 6 People:
- 1 Package of ready made shortcrust pastry (1 lb)
- 2 onions
- 7 oz ( 1 cup) button mushrooms, washed and dried
- 1 can peeled tomatoes
- 5oz (100g) pitted black olives
- 1 large tin of white tuna, about 7oz (200g)
- 2 tbsp melted butter
- 4 tbsp crème fraîche
- 2 eggs + 1 egg yolk
- 1 tsp thyme
- Salt and freshly ground pepper
slice thinly the onion and mushrooms and cook both for 10 minutes in the butter. Add the tomatoes after having drained them and the coarsely chopped olives. Cook for 20 minutes on low heat, stirring often, until complete evaporation of the liquid. Add salt and pepper, sprinkle with thyme and let cool.
Take Tuna out of the box, drain and mash with a fork. Mix it with the vegetables.
Beat the cream with the eggs, season and add to vegetables.
Roll out half of the pastry on a floured surface to a large circle. Lightly butter a high tart tin of 8 Inch (20 cm) diameter and line in your tart tin. Prick the bottom several times with a fork.
Top with the stuffing. Roll out the other half of the pastry and place it on the stuffing as a cover. Press the edges to strongly adhere them. Prick also with a fork . Decorate with small croissant shaped pastry to top your pie and then brush with some egg yolk and bake for about 45 minutes in a preheated oven at 400°F (200 °C).
You can serve it the same day hot or the next day, cold with a big green salad.