Mouthwatering black trumpet mushroom pie

April 4, 2008 12:00:00 AM PDT
Make a delicious mouthwatering black trumpet mushroom pie for your family tonight!

Executive Chef Scott Youkilis of Maverick in San Francisco shows you how you can make this recipe at home for your family.

Recipe: Black Trumpet Mushroom Pie

Pie dough:

  • 1 ½ cups flour
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 4 oz. butter
  • 1 oz. Crisco
  • 6 tbs. ice water

Mushroom filling:

  • 1 lb. Crimini mushrooms, sliced
  • 1 large shallot, finely diced
  • 4 cloves garlic, minced
  • 2 tbs. Italian parsley chopped
  • 1 tbs. fresh oregano, chopped
  • ½ cup white wine
  • ¼ cup extra virgin olive oil
  • ½ lb grated gruyere cheese
  • ½ cup grated parmesan
  • ½ lb fresh chevre
  • Salt and pepper

Preheat oven to 425. To make pie dough, add flour, sugar and salt to food processor. Pulse several times to combine. Add Crisco and butter in smaller pieces. Pulse until the butter is pea size. Remove and add to a mixing bowl. Add water and slowly fold and press down on the dough until it incorporates into a soft sticky ball. Press into a disc and lightly flour both sides. Wrap in plastic wrap and let sit for 30 minutes in fridge.

Dust the surface with flour and roll out to 1/8 inch thick. Drape over fluted 11" tart pan and press gently into pan. Cut off excess pie dough and discard. Put in freezer for 15 minutes. Remove from freezer and cover with aluminum foil and add pie weights or beans to blind bake for 25-30 minutes. When edges start to turn golden brown, remove foil and weights turn down oven to 375 and continue baking until the pie dough is uniformly golden brown. Remove and allow to cool.

Meanwhile, heat large sauté pan until it starts smoking. Add half the olive oil and crimini mushrooms. Sauté for 3 minutes tossing the mushrooms continuously. Add shallots, garlic and cook for additional minute. Add white wine and cook for additional minute or until dry. Add parsley and oregano and turn off heat. Season with salt and pepper. Let cool for 3 minutes then add to food processor. Pulse mushrooms several times. Remove and add to bowl with gruyere and parmesan cheese.

Wipe out same pan and place on high heat. When smoking, add remaining olive oil and sliced morels. Saute for 2-3 minutes. Add white wine, cook until dry and season with salt and pepper. Remove from heat and set aside.

Add Crimini mushroom and cheese mixture to pie dough. Layer the morels on top and place back in oven for 5 minutes to bake everything together and cheese is fully melted.

Remove from tart pan and slice into 8 pieces. Serve with spring mix greens dressed with simple vinaigrette

Maverick

For more information on Maverick: American Eatery and Wine Bar, visit: www.sfmaverick.com

3316 17th Street
San Francisco, CA 94110
415.863.3061

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Event information:

Top culinary talent gather Sunday, April 6th for Taste of the Nation

WHAT: Taste of the Nation gala dinner and auction to benefit Share Our Strength.

WHO: Iron Chef Michael Symon and contenders for The Next Iron Chef including Chris Cosentino, Traci des Jardins, Gavin Kaysen and Elizabeth Faulkner. Plus local culinary luminaries and MC Tyler Florence.

WHEN: Sunday April 6, 2008 - 6:30pm hors d'oeuvres, 7:30pm dinner

WHERE: Acme Chophouse (24 Willie Mays Plaza)

WHY: To benefit Share Our Strength, America's leading anti-hunger organization

TICKETS: $250-$300. www.sftaste.org or 1-877-26-TASTE

About Scott Youkilis, Executive Chef and Owner

Scott Youkilis realized at a very young age that he had a passion for the restaurant business. Growing up in Cincinnati, Scott found himself surrounded by people in the industry-with an uncle who owned three successful restaurants in New York City, as well as a close friend of the family who operated a successful venture. With these seeds already planted in his mind, he developed a real zest for the fast-paced business and the lifestyle that went along with it. Over the past 15 years, Youkilis has held a variety of positions-from server to line cook to manager to chef-eager to learn about every aspect of the business before realizing his own dream of opening his own restaurant, which he successfully did in 2005. In its first year of operation, Maverick was named the city's best new restaurant by San Francisco magazine's readers poll, proving that his strategy had indeed worked.


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