Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Mushroom pie
You certainly know Lac Saint-Jean tourtière, this Canadian recipe that stands out for its flavors and quality ingredients. Today, let's discover mushroom tourtière, another Quebec preparation that stands out thanks to its flavors.
History of the recipe
In Bas-Saint-Laurent as in Gaspésie, we do not talk about tourtière, but about cipaille. The tourtière, for its part, comes from the cipaille that the settlers of Gaspésie and the Charlevoix region carried in their bags when they came to settle on the banks of Lake Saint-Jean.
The name tourtière has nothing to do with the passenger pigeon, this bird which has disappeared. This name comes rather from the dish that was used to cook the preparation. The Liber de Coquina is the work that talks about the oldest tourtière recipe. This dish is one of the most famous in Canada. And if you are looking for the best local products to prepare it, you can go to Maple Treasures who offer you high-end Canadian ingredients.
Ingredients and preparation
To reproduce this mushroom pie recipe, you will need:
- Preparation time: 25 minutes;
- Cooking time: 01:10;
- Number of servings: One 8-inch pie dish.
Ingredients
For the mushrooms
- 200 g of erect oyster mushrooms;
- 30 ml of olive oil;
- A pinch of salt ;
- A sachet of 14 g of mixture of dried forest mushrooms;
- A small onion cut into quarters;
- Three cloves of garlic;
- A 227 g punnet of white mushrooms.
For the stuffing
- 15 ml of olive oil;
- 310 ml brown lentils, cooked;
- 5 ml of dried thyme;
- 5 ml of pie spices;
- 10 ml soy sauce;
- 15 ml of maple syrup;
- 15 ml of cornstarch;
- ¼ cup sherry;
- Pepper to taste.
To assemble the pie
- A store-bought vegan pie crust;
- An unsweetened soy drink (15 ml);
- Vegan honey to taste;
- Hot pepper flakes (optional).
Preparation
Start by preparing the mushrooms. To do this, preheat your oven to 190°C. Line your baking sheet with parchment paper. Shred your mushrooms using a fork before breaking them up using your fingers. Place them on the baking sheet and drizzle with olive oil. Salt and mix. Place the tray in the oven for 25 minutes or just until your mushrooms turn golden brown. Keep aside.
Place your dried mushrooms in a food processor and pulse until they have the texture of breadcrumbs. Add your garlic cloves, your onions and your white mushrooms until you obtain a mixture with the texture of miniature dice.
To assemble the stuffing, already heat the oil in the pan over medium heat. Add your mushrooms and sauté for 8 minutes. Also add your pie spices, lentils, thyme, maple syrup and soy sauce. Let cook for 3 minutes.
Dissolve the starches in the sherry. Pour in the mushroom stuffing and mix. Cook for a minute and remove the pan from the heat before adding pepper. Add your shredded mushrooms and stir.
To assemble your pie, roll out the dough using a rolling pin. Place this dough in a pie dish. Place the mushroom and lentil mixture on the bottom of the pastry. Spread the soy drink around the edge of your dough.
For the second dough above, make 5 cuts in the shape of flower petals in the hollow of the dough using a knife. Place the top dough and stick the two doughs together using your fingers. Remove the excess dough using a knife. Also spread the soy drink on the tourtière. To do this, use a brush. Cook for 40 minutes at 190°C. Serve your dish with vegan honey and chili flakes.
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