Truffle Mushroom Pie

The Story Behind This Pie

This recipe was born during a trip to the Piedmont region of Italy, where I first tasted fresh white truffles. While fresh truffles are prohibitively expensive, truffle oil captures that earthy, intoxicating aroma beautifully. Combined with a medley of mushrooms, this creates an elegant vegetarian pie that’s worthy of the finest restaurants.

Instructions

Step 1: Prepare the Mushroom Medley

Clean all mushrooms with a damp cloth (don’t wash - they absorb water!). Slice button and shiitake mushrooms, dice portobellos into 2cm pieces. Keep varieties separate for now.

Andy’s Tip: Never wash mushrooms! They’re like sponges and will release water when cooking, making your sauce watery.

Step 2: Sauté the Mushrooms in Batches

Heat 1 tbsp butter over high heat. Cook portobello mushrooms first (5 minutes until browned). Remove. Add shiitake (3-4 minutes). Remove. Finally, button mushrooms (4 minutes). This staged cooking ensures perfect texture for each variety.

Andy’s Tip: High heat, no stirring for first 2 minutes. Let them brown, not steam!

Step 3: Build the Aromatic Base

In the same pan, melt remaining butter over medium heat. Add shallots, cook 5 minutes until soft and translucent. Add garlic and thyme, cook 2 minutes until fragrant.

Andy’s Tip: Shallots are sweeter and more delicate than onions - perfect for elegant dishes!

Step 4: Create the Truffle Cream Sauce

Sprinkle flour over shallot mixture, stir for 2 minutes to cook out raw flour taste. Gradually whisk in white wine, then vegetable stock. Simmer 3 minutes until slightly thickened.

Andy’s Tip: Whisk constantly to prevent lumps! Smooth sauce = restaurant quality.

Step 5: Finish with Luxury Touches

Stir in cream, all cooked mushrooms, Parmesan, and 1 tbsp truffle oil. Simmer gently for 5 minutes until thickened and creamy. Add parsley and lemon juice. Season generously with salt and white pepper.

Andy’s Tip: Add truffle oil at the END - heat destroys its delicate aroma!

Step 6: Cool, Assemble, and Bake

Let filling cool for 20 minutes. Preheat oven to 200°C (390°F). Transfer to pie dish, top with puff pastry, seal edges, cut vents, brush with egg wash. Just before serving, drizzle remaining 1 tbsp truffle oil over baked pie.

Andy’s Tip: The second drizzle of truffle oil just before serving makes the aroma hit you when you cut into the pie!

Ingredient Shopping Guide

Where to Buy

Truffle oil and specialty mushrooms require a well-stocked supermarket:

• Cold Storage - Best selection of specialty mushrooms and truffle oil
• FairPrice Finest - Good for premium ingredients
• Jason’s MarketPlace - High-end mushrooms and truffle products
• Online: Redmart, Amazon.sg for truffle oil

Choosing Truffle Oil

Best: Made with real truffle pieces visible in bottle Good: Truffle extract with olive oil base Avoid: Synthetic “truffle flavoring” - check ingredients!

Brands to trust: Urbani, Sabatino, La Tourangelle

Cost Breakdown

Ingredient	Estimated Price
Mixed mushrooms (500g total)	$11.50
Truffle oil (2 tbsp)	$5.50
Puff pastry (450g)	$4.80
Double cream (200ml)	$4.50
Shallots, garlic, herbs	$3.40
White wine	$2.50
Vegetable stock	$1.80
Butter, Parmesan, egg	$4.60
TOTAL	$38.60

Total estimated cost: $22.00 (serves 6) Cost per serving: $3.67

Luxury ingredients at reasonable cost. Special occasion worthy!

Recipe Variations

Make it Your Own

Expert Baking Tips

Maximizing Mushroom Flavor

1. Don’t crowd the pan - Mushrooms release water when crowded
2. High heat - Caramelization = deep flavor
3. Salt last - Salting too early draws out moisture
4. Mix varieties - Each mushroom type adds unique flavor

Truffle Oil Wisdom

• Quality matters: Cheap truffle oil tastes synthetic
• Less is more: 2 tbsp is plenty - it’s potent!
• Add at end: Heat destroys the aroma
• Store properly: Dark bottle, cool place, use within 6 months

Wine Selection

Use wine you’d drink - Chardonnay, Pinot Grigio, or Sauvignon Blanc work beautifully. The wine’s acidity brightens the rich cream.

Making it Ahead

• Make filling up to 2 days ahead
• Add final truffle oil drizzle just before serving
• Can freeze unbaked pie for 2 months (truffle flavor fades slightly)

Nutritional Information

Per serving (based on 6 servings):

• Calories: 520 kcal
• Protein: 12g
• Fat: 38g
• Carbohydrates: 34g
• Fiber: 3g
• Vitamin D: 15% DV (from mushrooms!)

Health Benefits:

• Mushrooms are low-cal, high in B vitamins and selenium
• Shiitake mushrooms boost immune function
• Vegetarian but satisfyingly rich

Storage & Reheating

Serving Suggestions

Perfect Pairings:

• Simple arugula salad with lemon vinaigrette
• Roasted asparagus with Parmesan
• Garlic bread or crusty sourdough
• Truffle fries (double the truffle!)

Wine Pairings:

• Chardonnay (lightly oaked)
• Pinot Noir (earthy notes complement mushrooms)
• Champagne or Prosecco (celebrate in style!)

Make it a Feast:

• Start with French onion soup
• Serve pie with truffle mashed potatoes
• Finish with chocolate lava cake

Reviews & Ratings

Frequently Asked Questions

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Ready for earthy luxury? This truffle mushroom pie is special occasion perfection!