The soil is damp after a few days of rain, and a short blast of sunshine makes the mushrooms spring to life!
I checked the meadow by us, and a few mushrooms have started to sprout. They are meadow mushrooms—here's how I identified them.
Agaricus campestris
They are babies and look like button mushrooms.
Their gills are pink at this stage, but as they mature, they turn brown. The cap is round and then flattened as it grow, with a partial veil around the upper stem.
They are my favourite stage, as they are dense, firm, and crunchy—perfect for a pie!
So, I collected a few, enough for tonight's dinner; I left the rest to grow bigger.
Meadow mushrooms have a mild, earthy flavor with a hint of nuttiness. Their texture is tender, and when cooked, they become slightly sweet and rich, perfect for adding depth to any dish!
At home, and could not wait to make the pie!
Here's how................
Wild Mushroom and Chicken Pie Recipe
Ingredients:
For the filling:
1 whole chicken, steamed, shredded or diced.
1.5 cup mushrooms, sliced - 300 grams
1 medium onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup double cream
2 tablespoons flour
1 tablespoon butter
1 teaspoon thyme or herb of your choice.
Salt and pepper to taste
Optional: 1 cup finely diced carrots.
For the crust:
1 package of puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)
Instructions:
I first put a whole chicken in the oven, sitting on 3 cups of water and covered it with foil to steam. I baked it for 90 minutes.
While waiting for the chicken, I prepared the rest of the ingredients.
I cleaned the mushrooms by brushing off the soil.
Then, I sliced and diced them and set them aside.
As you can see, they have adnexed gills (free and not attached to the stem)
When the chicken was cooked, I separated the meat and saved the juice as stocks.
For the filling.
In a large skillet, heat the butter over medium heat. Add the chopped onion and cook until translucent.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned.
Add the carrots.
Sprinkle the flour over the mixture and stir well to coat. Cook for another minute.
Slowly pour in the chicken broth and simmer, stirring constantly until thickened.
Stir in the heavy cream, thyme, and cooked chicken. Add salt and pepper to taste.
Assemble the Pie:
Preheat your oven to 400°F (200°C).
Roll out your puff pastry or pie crust, one for the bottom and one for the top (lid) and prepare the baking tray or pie dish.
Pour the wild mushroom and chicken filling into the crust, spreading it evenly.
Cover with another layer of pastry, sealing the edges by crimping with your fingers or a fork.
Brush the top with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky.
Done!
Let the pie cool for a few minutes before slicing.
With cauliflower cheese as side!
Tasted sooo nice! And extra special.
The meadow mushrooms gave tender texture with a touch of umami and nuttiness and a hint of earthiness, enhancing the pie’s richness without overwhelming it. The crusty pastry and the subtle flavour of the meadow mushrooms perfectly complement the other ingredients, making each bite deliciously balanced and satisfying.
It’s the perfect way to wind down a Friday after mushroom hunting and embracing nature’s bounty.
This dish surely celebrates both the harvest and the magic of mushrooms!
Happy Fungi Friday to all, I hope you had a good one!
Mariah 🍄💖😊
