Sunday, January 27, 2013

Broccoli mushroom pie

I had some portobello mushrooms which I can't keep stored for long, and a head of broccoli lying in my fridge. Easy way to finish off both is in a pie!

You need: 1 tbsp butter, 2-3 tbsp olive oil, 5 portobello mushrooms chopped, broccoli chopped, a small onion, 1tbsp balsamic vinegar, 1/4 cup vodka, basil leaves, cheddar cheese.

For the crust I have started following Poe's cheddar crust recipe for all my pies. It's very simple and the cheddar adds a subtle flavor layer, and makes even the crust very tasty. (


For the filling, I saute a chopped onion in butter and olive oil, till it becomes golden. Then add the chopped mushrooms  and broccoli till they become tender. I glazed it with about quarter cup of vodka. Add a dash of balsamic vinegar. For season, some fresh basil leaves. Salt and pepper. Don't overcook the veggies. Take it off the flame and let it cool.

Meanwhile cut the potato in half and boil for 10 minutes. Cut into thin slices.

Transfer the contents into the pie crust. Arrange the potato slices in a fan like pattern to cover the pie. Brush the top with olive oil and grate a bit of cheddar on top. You can also sprinkle some bread crumbs on top for crunch.
Preheat the oven at 180 deg c, and bake for about 20-25 minutes till the potatoes turn golden.

This goes well with an apple- arugula salad. ( )