I had an all-butter frozen pie crust sitting in my freezer for longer than I care to admit. Really, it’s astonishing that a pie crust lasted that long without being used around here at all. But, I digress. While I love sweet pies and have a father whose favorite food on earth is apple pie, I really really enjoy a good savory pie. There’s something about a slightly sweet and buttery crust with a slightly salty and savory filling that hits me just right, especially in cooler weather like we’re having now. Below is a super easy recipe for a cheese and mushroom pie which I served with some panko-crusted white fish recently.
1lb. mushrooms, cleaned and sliced
2tbsp. unsalted butter
1tsp. kosher salt
1/2tsp. fresh black pepper
2 cloves garlic minced
1 cup ricotta cheese
1 cup shredded cheddar
4 beaten eggs
9″ deep-dish frozen or homemade butter pie crust
Sauté mushrooms and garlic in butter with salt and pepper over medium heat. In the meantime, mix cheeses and eggs well in a medium bowl. Once mushrooms are soft, add mushrooms and garlic to cheese mixture and mix well. Be sure to avoid adding any excess liquid from the mushrooms to the cheese mixture. Spoon mixture into pie crust and bake at 375 degrees until center is set and top is golden (30-40 minutes).