Mushroom and rosemary pie with cheese
For the dough:
- 250 g flour
- 250 g butter
- 1 large pinch of salt
- 100-120 ml of cold water
For the filling:
- 500 g baby oyster mushrooms
- 2 eggs
- 1 small head onion
- 2-3 tablespoons of oil
- 2 brunch of rosemary
- 100 g gouda cheese
For the dough, place the flour in a bowl. Cut the ice-cold butter into cubes and mix with the flour and the salt. Add the water as well. Knead well with a blender. Place the dough in the fridge for at least 2 hours.
Fort he filling, fry the chopped onion. Then add the oyster mushroom slices, the salt and the rosemary. Simmer under cover at low temperature for 15 minutes. Then remove from the heat and allow to cool to room temperature.
Preheat the oven to 180 degrees. Lightly beat the two eggs, then stir in the chilled mushrooms. It is important that the mushrooms are not hot, otherwise it will affect the egg and it will not be a creamy filling, but it will be scrambled eggs.
Roll the dough of 3-4 mm and place in the pie form. Prick the dough with a fork, fill with baking beans and pre-bake in the preheated oven for 15 minutes.
While the dough is baking, grate the cheese. At the end of the baking time, take the dough out of the oven, take out the baking beans and fill it with the mushroom filling. Sprinkle with cheese and bake for another 20-25 minutes.
Serve warm. We can add a green salad to it, but it is delicious in itself