Deep-Dish Mushroom Pie
- Total Time
- 2 hours 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Eight appetizers or six main courses
- 5½cups milk
- 1cup polenta
- 2½tablespoons mascarpone cheese
- 1¼teaspoons kosher salt
- Freshly ground white pepper to taste
- 1teaspoon unsalted butter
- 12ounces goat cheese at room temperature
- 3eggs, lightly beaten
- 4cups mushroom ragout
- 1tablespoon grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
345 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 18 grams protein; 616 milligrams sodium
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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- Step 1
Bring 5 cups milk to a boil. Slowly sprinkle the polenta over the milk, whisking constantly, until it is absorbed. Reduce heat to lowest level and cook for 1 hour, stirring every 10 minutes. Stir in the mascarpone and season with 1 teaspoon salt and 8 grinds of pepper.
- Step 2
Lightly grease a 9 by 12 roasting pan with the butter. Pour in the polenta and, with damp fingers, press the polenta up the sides of the pan to form an even crust. Heat the oven to 350 degrees.
- Step 3
Whisk together the goat cheese and ½ cup milk until smooth. Whisk in the eggs, ¼ teaspoon salt and 8 grinds of pepper.
- Step 4
Fill the polenta shell with the mushroom ragout and pour the cheese custard over it. Sprinkle with Parmesan cheese. Bake until custard is set, about 30 minutes. Raise heat to 450 and continue to bake until edges are turning golden, about 8 more minutes. Remove from oven and cool for 10 minutes. Serve with a salad of bitter greens.
Private Notes
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Cooking Notes
spencer
This recipe was originally published in the weekend Magazine along with the recipe for the mushroom ragout as well as a recipe for cod steamed with the same ragout. If you search for Ragout of Fall Mushrooms it should come up. The original linkage must have been lost in the changeover to the digital recipes. The deep dish mushroom pie is great; I've made it many times.
spencer
Made this with a white vermouth instead of Lillet and Cointreau. Came out very well and was a big hit at Thanksgiving. Molded it in a kugelhopf pan (just the lower part as it didn't fill all the way) which unmolded perfectly.
Adriana
Mushroom ragout - is that an ingredient? Come on!
spencer
This recipe was originally published in the weekend Magazine along with the recipe for the mushroom ragout as well as a recipe for cod steamed with the same ragout. If you search for Ragout of Fall Mushrooms it should come up. The original linkage must have been lost in the changeover to the digital recipes. The deep dish mushroom pie is great; I've made it many times.
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