Wild Mushroom and Cheese Pie

Ingredients

200 g flour

100 g butter

1 pinch salt

2 egg yolks

For the filling:

300 g mushrooms

200 g Gouda cheese

2 red onions

1 tbsp starch

1 egg

100 g 35% cream

100 g sour cream

Salt

Pepper

Place the baking dish and egg yolks in the refrigerator beforehand. Sift the flour with a pinch of salt. Cut the butter into small pieces and chop it with a knife along with the flour.

Add the cooled yolks and quickly knead the dough. Wrap it in plastic wrap and refrigerate for 30 minutes.

Clean the mushrooms and gently wipe the caps with a damp sponge. Bring a saucepan of salted water to a boil, add the mushrooms, and cook for 5 minutes. Drain. Pat the mushrooms dry.

Grate the cheese on a coarse grater. Peel and finely chop the onion. Mix half the cheese with the onion and cornstarch.

Remove the dough from the refrigerator. Press 2/3 of the dough into the bottom of the pan, smooth it out, and prick the surface with a fork. Make the sides with the remaining dough. Bake in a preheated oven at 200°C (400°F) for 15 minutes. Let cool to room temperature, then transfer the pan with the dough to the refrigerator.

Whisk the egg with the cream and sour cream, season with salt and pepper. Add the remaining cheese. Mix thoroughly.

Spread the onion and cheese mixture in an even layer on the bottom of the pan, then evenly distribute the mushrooms on top. Carefully pour the egg-cream dressing into the pie.

Reduce the oven temperature to 160°C (325°F). Bake the pie for 40 minutes. Serve hot. For a truly elegant look, bake the pie in a 21–22 cm round pan with shallow sides. This will prevent the mushrooms from sinking into the sauce.

Enjoy!