Hedgehog Mushroom and Turkey Pot Pie |
|
|
|
|
|
Friday, 11 March 2011 |
 |
Rate, save, comment and tag this recipe |
 |
Rate, save, comment and tag this recipe |
| |   | Hedgehog Mushroom and Turkey Pot Pie (The Wild Table by Connie Green, Sarah P. Scott, 2010) | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
|
|
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.  This 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.
|
PermaLink |
|
Last Updated ( Wednesday, 16 March 2011 )
|
Related posts on the web... |
On March 16, 2011, 6:02 am N01Granny said:
It seems to me that quite some little bit of this recipe has been left out. You've given us a pastry dough and a gravy, but nothing that looks like the peas & carrots I see in the photo nor the mushrooms you mention in the text.