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Mushroom pie

Mushroom pie

Not shy in flavour – our recipe for Mushroom tart prides itself on rich layers with nuance and a satisfying crunch. Pairing caramelised onions and earthy mushrooms in a mix of gratin cheese filling, the sensation is smooth and mellow, perfect as a companion to open-aired get-togethers or laidback picnics.

1 hr 5 min 6 persons
Garlic/Onionish Salty


For the dough:

  • 3½ ounces cold butter
  • 5¼ ounces plain flour
  • 1¾ ounces pasta & gratin cheese
  • ½ tsp coarse salt

For the filling:

  • ⅞ ounce butter
  • ½ tsp curry
  • 2 roughly chopped brown onions
  • 14⅞ ounces mushrooms thinly sliced
  • 2 eggs
  • ¾ cup milk
  • 1¾ ounces pasta & gratin cheese
  • 1 small crushed garlic clove
  • ½ tsp coarse salt
  • freshly ground pepper

Serve with

  • 10½ ounces mixed lettuce leaves


1. Cut the butter into small pieces and work it into the flour with your fingers.

2. Add the cheese and salt and quickly gather the dough together.

3. Press the dough into a greased springform (approx. 8½ inches in diameter).

4. The dough should reach halfway up the sides. Cover and refrigerate for at least 30 min. or overnight.

5. Prick the crust and pre-bake in the middle of the oven for approx. 12 min. at 400°F (conventional oven).

6. Melt the butter in a saucepan. Add the curry and wait until it has stopped bubbling. Saute the onions for about 1 min., then add the mushrooms and saute until all the moisture is gone, approx. 6 min.

7. Pour the filling into the pre-baked crust. Beat the eggs with the milk. Then add the rest of the ingredients.

8. Pour the egg mixture over the vegetables and bake in the middle of the oven for approx. 40 min. at 400°F (conventional oven).

Tips & tricks

Serve the warm pie with a green salad.