Mushroom Ragout in a Savory Crust
Published October 16, 1990
- Total Time
- 2 hours 50 minutes plus resting time
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Ingredients
FOR THE RAGOUT
½ cup butter
4 leeks, chopped, rinsed and drained
5 shallots, minced
2 pounds white mushrooms, quartered
¾ pound shiitake mushrooms, stemmed and quartered
¾ pound assorted wild mushrooms, quartered
1 tablespoon salt
1 teaspoon freshly ground black pepper
½ cup dry sherry
¾ cup bread crumbs
3 tablespoons grated Parmesan cheese
FOR THE CRUST
1 ½ cups cold sweet butter
3 ½ cups flour, plus flour for dusting board
1 teaspoon salt
¼ teaspoon white pepper
2 egg yolks
½ cup water
½ cup sage leaves
1 tablespoon grated Parmesan cheese
Nutritional analysis per serving (6 servings)
107 grams carbs; 215 milligrams cholesterol; 1110 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 41 grams saturated fat; 68 grams fat; 15 grams fiber; 1374 milligrams sodium; 24 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the ragout, melt the the butter in a large, heavy-bottomed pot over low heat. Add the leeks and shallots and cook until soft, about 10 minutes. Add the white mushrooms, cover and cook, stirring occasionally, for 20 minutes. Add the shiitake and assorted wild mushrooms, the salt, pepper, sherry and cook, covered, for 40 minutes, stirring occasionally.
- Step 2
Meanwhile, for the crust, slice the cold butter into a large bowl. Add the flour, salt and white pepper and, using a pastry cutter or two knives, work the flour into the butter. When the mixture resembles coarse cornmeal, form a well in the center. Beat together the egg yolks and water and stir into the flour and butter mixture until smooth. Divide into two balls and cool for 30 minutes in the refrigerator.
- Step 3
Preheat the oven to 350 degrees.
- Step 4
Lightly flour a board and roll out one batch of pastry. Gently press half the sage leaves into the dough. Line a deep dish pie pan with the dough and sprinkle it lightly with the 1 tablespoon of Parmesan for the crust. Stir the bread crumbs and 3 tablespoons Parmesan into the mushroom ragout and spoon into the pastry shell. Roll out the second batch of pastry, press the remaining sage leaves into the dough and top the pie, crimping the edges well. Bake for 45 minutes. Remove from oven and let rest for 15 minutes before cutting. Serve.
Private Notes