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This classic recipe from the Lord of the Rings Online‘s Apprentice Cooking Tier is filled with three pounds of cooked mushrooms, savory leeks, and a dark gravy that goes well with my all butter pie crust recipe.
Mushroom Pie
My interpretation of LOTRO's Mushroom Pie recipe uses three pounds of white button mushrooms, but can easily be swapped out with a blend of portobello, white button, and any seasonal mushrooms. Tip: Pie crusts can be frozen up to a year. Since you are only using one disc for this recipe, you can freeze one and use the other. Alternatively, you can easily half this recipe for one pie crust disc.
Ingredients
- ALL BUTTER PIE CRUST
- 2 sticks of unsalted butter, cut into one inch cubes and frozen
- 2 1/2 cups flour, more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 2-5 tablespoons ice water
- PIE FILLING
- 2 leeks, washed and thinly sliced (white and light green parts only)
- 3 lbs. white button mushrooms, thinly sliced
- 2 cloves garlic, minced or pressed
- ¼ cup dry white wine
- ½ cup chicken or vegetable stock (use vegetable for vegetarian version)
- 6 Tbl. butter
- ¼ cup chicken broth
- 1 tsp. fresh thyme, lightly chopped
- dash of allspice
- Salt and pepper, to taste
- 1 egg beaten with 1 Tbl. milk
Instructions
ALL BUTTER PIE CRUST
Freeze two sticks of butter for 15 minutes in the freezer. Remove wrappers and cut into pea-sized cubes.
Add flour, salt, and sugar to a food processor. Pulse to combine. Add butter and pulse until mixture resembles coarse meal.
With processor running at a low speed, slowly pour in ice water a couple of tablespoons at a time, until the ball comes together as a dough (do not over-process).
Transfer dough to a well-floured surface and shape into two equally-sized round discs. Cover in plastic wrap (or a Ziplock bag) and refrigerate until ready to use.
MUSHROOM PIE
Preheat oven to 425F and butter a 9-inch pie pan.
Melt two tablespoons butter in a nonstick skillet. Add leeks and cook until tender, about 6-8 minutes.
Add mushrooms and garlic, cooking five minutes more and stirring occasionally.
Add white wine and bring to a simmer over medium heat. Cook until wine has almost completely evaporated.
Add four more tablespoons of butter, stirring until completely melted. Sprinkle with flour and stir in, cooking for three minutes more. If the mixture becomes too dry, add splashes of chicken broth to rehydrate.
Add chicken broth and thyme and bring to a simmer. Simmer for three minutes. Add allspice.
Season to taste with salt and pepper. Pour mushroom filling into your greased pie dish.
Roll out one disc of All Butter Pie Crust (master recipe makes two discs) and cover pie pan. Roll in edges and press down. Cut out slits in the middle to allow steam to escape. If you have any extra pie crust, press it out with a cookie cutter or press into shapes, and decorate around the edges.
Whisk together egg and milk and using a pastry brush, evenly brush the top of your pie. Place pie pan on a baking sheet.
Bake in a 425F oven for 35-45 minutes, or until the pastry is golden brown and cooked all the way through. Remove from oven and rest for five minutes. Serve with Cooked Carrots.
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