Mushroom Pie with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,550 cal. | (217 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 372 g | (321 %) | ||
| Carbohydrates | 219 g | (146 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 52.6 g | (175 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 98.3 mg | (819 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 499 μg | (166 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 145 μg | (322 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 3,249 mg | (81 %) | ||
| Calcium | 1,273 mg | (127 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 14.3 mg | (179 %) | ||
| Saturated fatty acids | 195.1 g | |||
| Uric acid | 512 mg | |||
| Cholesterol | 900 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the topping
- 125 grams Bacon
- 4 shallots
- 750 grams Oyster mushrooms
- 3 Tbsps Corn oil
- 150 grams Crème fraiche
- 1 tsp Sherry vinegar
- 1 Tbsp light soy sauce
- 1 Tbsp parsley (finely chopped)
- 100 grams Whipped cream
- 100 grams Gruyere (freshly grated)
- salt
- freshly ground peppers
- butter (for the pan)
Preparation steps
For the dough, place the flour on the work surface, mix with the salt and make a well in the center of the flour. Cut the cold butter into small pieces to distribute over the flour. Place the egg in the well and chop all of the ingredients with a knife until mixture forms small crumbs.
Quickly knead mixture into a smooth dough with your hands, form into a ball, wrap in plastic wrap and refrigerate 30 minutes.
For the topping, peel shallots and finely chop. Cut the bacon into small strips. Trim oyster mushrooms, cut out hard stems and cut caps into 2 cm (approximately 3/4-inch) wide strips.
Sauté shallots in oil in a large pan until translucent. Add bacon and oyster mushrooms and fry briefly while stirring over high heat. Season with sherry vinegar, soy sauce, salt and pepper.
Mix creme fraiche with cream, parsley and grated cheese.
Roll out the dough on a floured surface and line the buttered pan with the dough. Distribute the mushroom mixture on the dough, top with the cheese mixture and bake in a preheated oven at 180°C (approximately 350°F) for about 35 minutes.
