How To Prepare Mushroom Pie Cake


250 g of button mushrooms


300 g of chanterelles

1 clove of garlic


40 g of salted butter

3 sprigs of fresh thyme

2 sprigs of flat parsley

For the dough


100 g of flour T55 or T45

55 g of buckwheat flour

1/2 teaspoon(s) of yeast

50 g buckwheat flakes

165 g soft salted butter

1 tablespoon(s) of powdered sugar

1 pinch of salt

3 egg yolks + 1/2 beaten egg

For the meat juice

250 g of pork or veal ribs

3 cloves of garlic

1 small onion

50 g of butter

2 sprigs of thyme

1 sprig of rosemary


Prepare the meat juice. Peel and degerm the garlic. Peel the onion and chop it. Cut the meat into pieces. Melt the butter in a frying pan and add the meat, thyme, rosemary, garlic, and onion.

Cook on very low heat for 40 minutes, until it caramelizes slightly. Add water and simmer for 1 hour.

Meanwhile, prepare the dough. Preheat the oven on th. 5-6/160°. Sift the flours and the yeast and mix them with the buckwheat flakes.

Mix the butter, sugar, and salt and add the egg yolks, and egg.

Stir in the flour-yeast mixture and mix to make a smooth, soft dough.

Pour the dough into a buttered and floured pie pan and bake for 20 minutes. Increase the thermostat to 5-6/170° and continue cooking for 20 minutes.

Remove the meat and the aromatic garnish and pass through a sieve. Degrease and keep warm.

Peel the garlic, degerm it and chop it. Chop the parsley. Clean the mushrooms, cut the stems.

Heat the butter in a frying pan and brown them for about 8 minutes. Add the garlic, thyme, and parsley 2 minutes before the end of cooking. Arrange the mushrooms on the pie. Sprinkle with meat juice and serve.


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