Mushroom pie is a dish highly valued in various parts of the world for its delicate flavor and versatility. Originating from European cuisine, especially from countries like France and the United Kingdom, this preparation has been adapted to different cultures and regions. In Latin America, although it does not have a universal name, similar variants are found under names such as "mushroom quiche" in Argentina or simply "mushroom pie" in Mexico and other countries. These dishes usually maintain the base of puff pastry or phyllo dough and a creamy mixture of mushrooms, making them an ideal option for both appetizers and main courses.
Phyllo dough, known for its fine and crispy texture, allows for a light and crunchy pie, perfectly complementing the filling of sautéed mushrooms with herbs and cheeses. The recipe we present today rescues these classic elements, combining them in a simple and delicious format that can be enjoyed on any occasion.
How to prepare Mushroom pie
To begin, thaw the phyllo dough so it is ready to use. Then, chop the mushrooms in the processor until you get a fine texture.
Sauté the mushrooms together with the shallots and garlic until the liquid they release has completely evaporated, thus concentrating their flavors.
Combine this mixture with the fat-free cream cheese, chopped basil, salt, and pepper to taste to get a creamy and aromatic filling.
In a pan, place a sheet of phyllo dough and spray with cooking spray to prevent it from sticking. Repeat this process until you have six overlapping layers.
Distribute the mushroom mixture over the phyllo layers and then cover with the rest of the phyllo dough, spraying with spray between each sheet to maintain the crispy texture.
Finally, bake the pie at 400°F (approximately 200°C) for 15 minutes or until the dough is golden and crispy.
