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Tatou Mushroom Pie

Tatou Mushroom Pie - Country Living recipe image
This rustic Tatou Mushroom Pie is a hearty, savory delight perfect for cooler evenings. The filling combines thinly sliced potatoes and a mix of cultivated and wild mushrooms, sautéed with garlic, basil, thyme, and rosemary for deep, earthy flavors. Encased in a tender, flaky homemade pastry crust, the pie bakes until golden and crisp. It serves as a comforting main course that feels both elegant and home-style. Ideal for dinner parties or cozy family meals, this dish brings together simple ingredients to create a sophisticated texture and taste experience without the complexity of high-end cooking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 73.5
Dietary: Vegan
Description
This rustic Tatou Mushroom Pie is a hearty, savory delight perfect for cooler evenings. The filling combines thinly sliced potatoes and a mix of cultivated and wild mushrooms, sautéed with garlic, basil, thyme, and rosemary for deep, earthy flavors. Encased in a tender, flaky homemade pastry crust, the pie bakes until golden and crisp. It serves as a comforting main course that feels both elegant and home-style. Ideal for dinner parties or cozy family meals, this dish brings together simple ingredients to create a sophisticated texture and taste experience without the complexity of high-end cooking.
Ingredients
  • 3/4 pound Baking potatoes
  • 1 Small Red onion, finely chopped
  • 2 tablespoon Olive oil
  • 2 Cloves Garlic, minced
  • 1 pound Assorted white and wild mushrooms, sliced
  • 1 tablespoon Fresh basil leaves, chopped
  • 1/2 teaspoon Fresh thyme leaves, chopped
  • 1/2 teaspoon Fresh rosemary, chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground black pepper
  • 1 Large Egg
  • 1/4 cup Heavy cream
  • 2 1/3 cup All-purpose flour, unsifted
  • 1/4 teaspoon Salt (for pastry)
  • 1/2 cup Butter, chilled and cubed
  • 1 cup Ice water and sour cream mixture (1/2 cup each)
Directions
  1. 1
    Make the pastry: In a medium bowl, combine 2 1/3 cups flour and 1/4 teaspoon salt.
  2. 2
    Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
  3. 3
    Add 1/2 cup ice water and 1/2 cup sour cream to the flour mixture.
  4. 4
    Mix lightly with a fork until the pastry just comes together to form a ball.
  5. 5
    Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  6. 6
    Preheat oven to 375°F (190°C).
  7. 7
    Lightly grease an 8-inch cast-iron skillet or a 1 1/2-quart shallow round baking dish.
  8. 8
    Peel and thinly slice the potatoes.
  9. 9
    In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  10. 10
    Sauté potatoes, red onion, garlic, basil, thyme, rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  11. 11
    Cook, turning frequently with a spatula, until potatoes are lightly browned and just tender, about 5 to 8 minutes.
  12. 12
    Remove the potato mixture to a medium bowl and set aside.
  13. 13
    In the same skillet, add the remaining 1 tablespoon olive oil.
  14. 14
    Sauté the sliced mushrooms just until tender and their moisture has evaporated.
  15. 15
    Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then set aside.
  16. 16
    Divide the chilled pastry dough into two pieces: one larger (2/3) and one smaller (1/3).
  17. 17
    On a floured surface or between two sheets of waxed paper, roll out the larger piece of pastry into a 14-inch round.
  18. 18
    Invert the pastry into the prepared skillet, letting the excess extend over the edges. Remove the top sheet of paper if used.
  19. 19
    Spread the potato mixture evenly into the pastry-lined skillet to create a layer about 1/4 inch thick.
  20. 20
    Top the potatoes with the mushroom mixture, pressing down gently to form an even layer about 3/4 inch thick.
  21. 21
    In a small bowl, beat the egg until frothy, then beat in the heavy cream until well blended.
  22. 22
    Pour the cream mixture evenly over the pie filling, tilting the skillet to allow it to flow into the spaces.
  23. 23
    Roll out the remaining smaller piece of pastry into a 9-inch round.
  24. 24
    Invert the top crust over the filling. Remove the bottom sheet of paper if used.
  25. 25
    Lift the edge of the bottom crust over the top crust, pinch them together, and flute the edge.
  26. 26
    Cut a small slit in the center of the top crust to allow steam to escape.
  27. 27
    Place the pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until the pastry is golden brown.
  28. 28
    Cool on a wire rack for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 73.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.9mg1%
Total Carbohydrate 16.3g6%
Dietary Fiber 2.2g9%
Sugars 1.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crust crispness.

**Pastry Tip:** Keep the butter and water very cold when making the crust to ensure a flaky texture. If the dough becomes too soft while rolling, return it to the fridge for 10 minutes.

**Mushroom Variations:** This recipe works well with a mix of cremini, shiitake, and oyster mushrooms for a more complex flavor profile.

**Serving Suggestion:** Serve with a simple green salad or steamed asparagus to balance the richness of the pastry and cream.

Keywords: mushroom, pie, potato, savory, pastry, rustic, herbed, baking, dinner, comfort food, wild mushrooms, crust
Read it online: https://www.chefs-mate.com/recipe/tatou-mushroom-pie-country-living/