Mushroom Pie
Crostata di Funghi

serves: 4-6 servings

I dine out as often as I can, both in New York and abroad. In my travels I'm constantly looking for worthwhile regional specialties that may be incorporated in our own menu at Felidia. I found this savory mushroom pie at a Piedmontese restaurant and loved it.

½ pound puff pastry dough
½ cup milk
3 tablespoons unsalted butter
1 tablespoon flour
½ pound porcini mushrooms, sliced
2 ounces prosciutto, diced
1 tablespoon shallots, finely minced
Salt and freshly ground pepper, to taste
1 egg, beaten
2 ounces Montasio cheese, or Fontina, shaved


Keep the puff pastry dough refrigerated until needed. In a small saucepan, scald the milk. In a second small saucepan, melt 1 tablespoon of the butter, add the flour, and cook over medium heat, stirring constantly, until the mixture foams, about 2 minutes. Whisk the boiling milk into the butter and flour mixture and cook until the while sauce is boiling and thickened, 2-3 minutes.

Meanwhile, heat the remaining butter in a sauté pan, add the mushrooms, prosciutto, and shallots, and sauté until the mushrooms are tender. Add the mushroom mixture to the white sauce, season to taste, and cool.

Preheat the oven to 375 degrees. On a wooden or marble surface, roll out the pastry dough into a sheet 1/4-inch thick and cut two circles from it, 7-inches in diameter. Butter a 7-inch pie pan and line with one pastry circle. Spread the mushroom mixture evenly over the pastry base, leaving a 3/4-inch border all around the edge, and brush the border with beaten egg. Top the filling with shaved cheese, cover with the remaining pastry circle, and press down tightly all around the border to seal the edges. Brush the pastry with the remaining beaten egg and bake until nicely browned, about 30 minutes. Serve warm.