Wild Mushroom Pie
Making tasty mushroom pie has never been so easy. And the best part is you don’t have to compromise with ingredients, with this recipe it’s all natural.
METTÄ Wild Mushroom Sauce can be used to make sauces, soups and stews, but it also works really nice as a pie filling.
Pre-heat your oven to 200°C. The base is made by just mixing soft butter (125g) with rye flour (1 ¼ cup) and some water (200ml). If you prefer a vegan base, you can find many alternatives by googling vegan pie base.
Press the pie dough onto your pie dish (Ø 25 cm). Use a fork to poke the bottom and sides of the pie crust. Then pre-bake the base in the oven for 10 min in 200°C.
Take one bag of mushroom sauce mixture and add 200ml of water. Let sit for about 10–15min. Pan fry the mixture for 5 minutes using a dash of vegetable oil. Mix well and let the sauce simmer on low heat for about 5mins.
Add vegetables like zuccini, for example.
Then add 200ml of Oatly’s Fraiche/sour cream or similar. Mix well and taste and adjust the seasoning of the mushroom pie filling if needed.
Add the mixture on the pie base. Put it in the oven and bake approx 30 min. You can sprinkle sunflower seeds or similar on top or perhaps some fresh spruce buds. Spruce and chanterelles make an excellent combination. You can also use spruce bud powder by Arctic Warrior, in store at Wild Oats.
Recipe and images by METTÄ Nordic.
We are currently stocking 4 METTÄ products at Wild Oats: Wild Mushroom Sauce, Porcini Salt, Nettle Pesto and Nettle Salt.