Mushroom Pie with Bacon
- For the topping
- 125 grams Bacon
- 4 shallots
- 750 grams Oyster mushrooms
- 3 tablespoons Corn oil
- 150 grams Crème fraiche
- 1 teaspoon Sherry vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon parsley (finely chopped)
- 100 grams Whipped cream
- 100 grams Gruyere (freshly grated)
- freshly ground peppers
- butter (for the pan)
For the dough, place the flour on the work surface, mix with the salt and make a well in the center of the flour. Cut the cold butter into small pieces to distribute over the flour. Place the egg in the well and chop all of the ingredients with a knife until mixture forms small crumbs.
Quickly knead mixture into a smooth dough with your hands, form into a ball, wrap in plastic wrap and refrigerate 30 minutes.
For the topping, peel shallots and finely chop. Cut the bacon into small strips. Trim oyster mushrooms, cut out hard stems and cut caps into 2 cm (approximately 3/4-inch) wide strips.
Sauté shallots in oil in a large pan until translucent. Add bacon and oyster mushrooms and fry briefly while stirring over high heat. Season with sherry vinegar, soy sauce, salt and pepper.
Mix creme fraiche with cream, parsley and grated cheese.
Roll out the dough on a floured surface and line the buttered pan with the dough. Distribute the mushroom mixture on the dough, top with the cheese mixture and bake in a preheated oven at 180°C (approximately 350°F) for about 35 minutes.