{"id":279318,"date":"2015-04-08T08:48:00","date_gmt":"2015-04-08T06:48:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/shiitake-crunch-pie"},"modified":"2015-04-08T08:48:00","modified_gmt":"2015-04-08T06:48:00","slug":"shiitake-crunch-pie","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/shiitake-crunch-pie\/","title":{"rendered":"Shiitake Crunch Pie"},"content":{"rendered":"
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\nThe 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 Fr\u00e8res, 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.<\/div>\n
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\nShiitake pie recipe: (for one 22-23 pie or two 16 pies)<\/div>\n
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\nDough:<\/span><\/b><\/div>\n
\n-250g of flour<\/span><\/b>
\n-115g of cold butter<\/span><\/b><\/div>\n
\n-35g of hazelnut powder<\/span><\/b><\/div>\n
\n-30g of parmesan cheese<\/span><\/b><\/div>\n
\n-10g of sugar<\/span><\/b><\/div>\n
\n-1\/2 teaspoon salt<\/span><\/b><\/div>\n
\n-1 egg<\/span><\/b><\/div>\n
\n-water<\/span><\/b><\/div>\n
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\nPrank call:<\/span><\/b><\/div>\n
\n-600g of shiitake mushrooms<\/span><\/b><\/div>\n
\n-15g of butter <\/span><\/b><\/div>\n
\n-2 tablespoons of olive oil<\/span><\/b><\/div>\n
\n-2 cloves of garlic<\/span><\/b><\/div>\n
\n-30cl of full cream<\/span><\/b><\/div>\n
\n-1 level teaspoon of chicken stock powder<\/span><\/b><\/div>\n
\n-1 egg<\/span><\/b><\/div>\n
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\nStart by preparing the dough: put all the ingredients except the egg and the water in a bowl or the bowl of a mixer.<\/i><\/div>\n
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\nSand well with the “k” of the robot or by hand. Add the beaten egg. The mixture remains sandy, then add cold water in very small quantity and in net (while mixing) until obtaining a paste.<\/i><\/div>\n


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\nMix the whole to obtain a homogeneous paste without working it too much. <\/i><\/div>\n


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\nLay flat on a piece of cling film (to make it easier to work with the roller), wrap well and then chill for the rest of the recipe. <\/i><\/div>\n


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\nHere are the shiitakes! A very fragrant mushroom that remains soft after cooking. A bit like the bolets.<\/i><\/div>\n


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\nCut the shiitake into pieces, no matter if it is well done or not. <\/i><\/div>\n


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\nPut the butter and olive oil in a frying pan. <\/i><\/div>\n


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\nWhen the butter is simmering, add the shiitake mushrooms. <\/i><\/div>\n


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\nLet them cook for 7-8 minutes, stirring regularly. <\/i><\/div>\n


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\nAdd crushed garlic cloves. <\/i><\/div>\n


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\nThe whole liquid cream. <\/i><\/div>\n


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\nCook for 3-4 minutes, then add the teaspoon of chicken stock powder. This ingredient is of course optional (like everything else in this case) but really contributes to the success. <\/i><\/div>\n


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\nLet the cream thicken slightly. Remove from heat and allow to cool (this is to safely add the egg!!). <\/i><\/div>\n


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\nSpread the dough on a piece of parchment paper (to avoid getting it all over the place and especially to facilitate handling).<\/i><\/div>\n
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\nShape the circle, making sure you have the right angle on the inside, then cut off the excess dough. <\/i><\/div>\n
\nFor the technique see HERE<\/a> (the bourdaloue pie) or THERE<\/a> (the quiche lorraine).<\/i><\/div>\n


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\nWhen the cream is warm, add the egg and mix well.<\/i><\/div>\n


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\nPour the mixture into the pastry circle. <\/i><\/div>\n


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\nBreathe in deeply to get the full scent of the shiitake, garlic and cream.<\/i><\/div>\n


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\nPut in the oven at 180\u00b0C 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). <\/i><\/div>\n


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\nCarefully remove from the bottle and place on a rack or serve directly with a good salad! <\/i><\/div>\n


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\nEnjoy your meal! <\/i><\/div>\n
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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…<\/p>\n","protected":false},"author":1,"featured_media":41900,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438,439,7458],"class_list":["post-279318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe","tag-salty-france","tag-savory-pie"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279318"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279318\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/41900"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}