Shiitake Crunch Pie

The other day, I bought a ton of shiitake mushrooms because I love these very fragrant mushrooms that are not used much in cooking. I designed this pie with a slightly creamy interior and a very crispy, buttery exterior. I wondered what to put in this pastry and thought about adding some parmesan cheese and hazelnuts to flavor the shortcrust pastry. And it works wonderfully with the shiitake in its slightly garlicky cream. I can already feel the questions coming: yes it’s good but if we don’t have shiitake, how do we do it? Well we improvise as always with the salty which can always be adapted to the taste of each one! We can put any mushroom and put a classic shortcrust pastry. I give you here simply a combination that works very well and is really arch-delicious. I found my fresh shiitake in Paris at Tang Frères, in some Monoprix stores, but also in Japanese grocery stores on rue Sainte Anne. If the price around you becomes insane, you can find another mushroom because I don’t know the price and the availability of shiitake everywhere in France and abroad.

Shiitake pie recipe: (for one 22-23 pie or two 16 pies)

Dough:

-250g of flour
-115g of cold butter

-35g of hazelnut powder

-30g of parmesan cheese

-10g of sugar

-1/2 teaspoon salt

-1 egg

-water

Prank call:

-600g of shiitake mushrooms

-15g of butter 

-2 tablespoons of olive oil

-2 cloves of garlic

-30cl of full cream

-1 level teaspoon of chicken stock powder

-1 egg

Start by preparing the dough: put all the ingredients except the egg and the water in a bowl or the bowl of a mixer.

Put in the oven at 180°C for about 30 minutes. It is necessary to supervise and adapt as always the cooking to its own oven. The pie should be well golden, but above all the pastry should be cooked (you can see it on the edge of the circle).