”I wanted to make a pie in an image of a Finnish forest, because forests are one of Finland’s greatest treasures. This time the pie is gluten free, because hey, why not! Don’t forget to add some lingonberries on top, they go great with mushrooms.” – Chef Ilkka Lääveri


Wild mushroom pie

For the crust

  • 2,5 dl (1 cup) gluten free flour mix
  • 1 tsp psyllium
  • ½ dl (0,2 cup) creme fraiche
  • 70 g (~ 2,5 ounces) butter
  • ¾ dl (0,3 cup) parmesan cheese
  • 1/3 bunch of marjoram
  • 2 tbsp water
  • 1 tsp salt
  • black pepper
  • butter and buckwheat flour for greasing and flouring the pie tin

Mix together the dry ingredients, parmesan and chopped marjoram. Rub in butter and add creme fraiche with cold water. Mix until smooth.

Preheat your oven to 200 °C (390 °F). Grease your pie tin and flour it with buckwheat flour. Press your dough to your tin, spreading it evenly to the base and sides. Take a fork and poke some small holes on the bottom of the pie, then prebake your crust in  200 °C for ten minutes.  


For the filling

Mushroom soup mix

  • 50 g (roughly 2 ounces) butter 
  • half of a little onion
  • 1 clove of garlic
  • 200 g (7 ounces) mushrooms
  • 2 dl (0,8 cup) cream
  • 1 tsp salt
  • 1 tbsp balsamic vinegar
  • ground black pepper
  • 4 eggs

Chop the onions, mushrooms and garlic. Preheat your skillet or a big frying pan ja add butter, onions, garlic and mushrooms to the hot pan. Fry until the mushrooms take on some color. Add cream and bring to boil, let it cook for 5 minutes. Transfer to a blender and process until the soup has a smooth and silky consistency. Season the soup and after letting the soup cool a bit, mix in the eggs.

Mushroom fry

  • 200 g (7 ounces) chopped mushrooms 
  • half an onion chopped
  • 1 tbsp butter
  • salt and pepper

Heat your frying pan and fry the chopped mushrooms and onions with butter. Season with salt and pepper.

Spread the mushroom fry onto your prebaked crust, and follow with pouring the soup on top. Bake in a 175 °C (350 °F) oven for ten minutes, so the filling will be a little firmer, making it easier to decorate the pie. 

For decoration

  • 5 small mushrooms
  • 8 small forest lamb mushrooms
  • 3 small chanterelles
  • 2 gypsy mushrooms
  • 2 broccolinis
  • 1 small romanesco broccoli
  • 1 tbsp lingonberries
  • 2 thyme branches
  • butter for frying
  • salt

Halve the mushrooms and trim the stalks if needed. With the forest lamb mushrooms just removing the stem will do, no need to halve. Use the leftover mushroom parts in your fry!

Heat your pan and fry the mushrooms on both sides with a little butter. Season with salt. Chop the romanesco into little buds and halve those. Cut off the buds of your broccolini and slice the stems into little rings. 

Decorate your pie into a forest scenery. Forest lamb mushrooms make nice little clouds, and trees can be made from the romanesco broccoli. Add your fried mushrooms evenly around the scene. Fill with broccolini buds and rings, lingonberries and thyme leaves. Bake for 20 more minutes in 175 °C (350 °F).

— Editors

The writer of this story is a member of the Mom of Finland community.

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