- 1 Single crust pie dough recipe
- 3 TBSP butter, divided
- 14. oz wild mushrooms, baby bella, crimini, porcini; sliced thin
- 4 cippoline onions, peeled and chopped
- 1/2 tsp. minced garlic
- 1 tsp. white balsamic vinegar
- 2 TBSP. Fresh thyme
- 6 oz. gruyere cheese, shredded
- salt and pepper to taste
- 1 egg, whisked
- Himalayan pink salt for finishing off crust
- Melt 2 TBSP. butter into large saucepan.
- Add the sliced mushrooms and saute until hey start to darken and release their juices; about 4 minutes.
- Transfer mushrooms to plate lined with a paper towel and pat them dry.
- Add one TBSP. butter to same pan and saute onions and garlic until softened; 3 minutes or so, stirring not to burn the garlic.
- Add the white balsamic vinegar and thyme to the onions and garlic and stir until coated.
- Remove the pan from the heat and let it cool.
- Roll out the pie dough to a 12-inch round.
- Sprinkle shredded gruyere cheese on dour leaving a one inch border around crust.
- Add the mushrooms and onion mixture.
- Salt and pepper to taste then fold the 1 inch dough over the mushrooms in an overlapping fashion like you would a pie crust, leaving the mushroom mixture exposed.
- Brush the exposed crust with egg, liberally.
- Sprinkle with the sea salt.
- Cover the exposed mushrooms with foil and bake at 400 degress for 20 minutes.
- Remove foil and bake for another 15-20 minutes, until the crust is golden.
- Slice and serve warm.
This is a versatile recipe, to keep savory or sweet by adding peaches or apples for a dessert.