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Hedgehog Mushroom and Turkey Pot Pie

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Friday, 11 March 2011
List of viewable recipes from "The Wild Table" by Connie Green, Sarah P. Scott

Recipe from The Wild Table by Connie Green, Sarah P. Scott (Avery Books, 2010)

Nominated for a 2011 IACP Cookbook Award in the Food Matters category. For a list of all the finalists check out the our IACP Finalists' Guide.

ImageThis is a deceptively familiar version of the beloved winter favorite, pot pie. It’s just what Mom might make after a walk on the wild side. All the comfy traditional ingredients go through magical flavor amplification from the umami-loaded hedgehog mushrooms, which bake under an extra-rich cream cheese pastry. The many little bits of ingredients to make this excellent pot pie make this appear to be a long recipe, but it’s so worth doing. It’s perfectly legal to make this in other seasons with mushrooms like chanterelles or meadow mushrooms.

Serves 6 to 8; Makes one 9-inch deep-dish pie

For the crust

  • 3 ounces cream cheese, at room temperature
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup unbleached all-purpose flour, plus extra for rolling out dough
  • 1/2  teaspoon kosher salt
  • 1 large egg, beaten

Place the cream cheese and butter in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and creamy. Sift the flour and salt into a small bowl and add to the cream cheese mixture. Beat on medium speed until just combined.

Turn out the dough onto a lightly floured surface and quickly gather it into a ball. Flatten the ball slightly, cover with plastic wrap, and refrigerate for 4 hours or overnight.

Remove the dough from the refrigerator 30 minutes before rolling out.

For the turkey broth
  • 2 turkey wings (about 2 pounds)
  • 1 medium onion, cut into quarters
  • 1 medium carrot, cut into 2-inch pieces
  • 1 celery stalk, cut into 2-inch pieces
  • 4 fresh thyme sprigs
  • 2 flat-leaf parsley sprigs
  • 1 bay leaf

Place the turkey wings, onion, carrot, celery, thyme, parsley, and bay leaf in a large stockpot. Add 3 quarts cold water and bring to a boil. Turn down the heat and simmer for 2 hours.

Strain through a colander into a large bowl, reserving the turkey wings and discarding the vegetables. Remove the meat from the wings. Cut it into 1/2-inch pieces and set aside. Skim the fat from the broth. You should have about 1 1/2 quarts turkey broth.


Last Updated ( Wednesday, 16 March 2011 )
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