Simone's Kitchen

Chanterelle mushroom with blue cheese and pecorino pie

Chanterelle mushroom pie | insimoneskitchen.com

I was so happy when we went to the farmer’s market in Amsterdam on saturday to find an entire stall filled with all sorts of mushrooms. Remember that in the supermarkets here you can only ever find button mushrooms, chestnut mushrooms and the occassional oyster mushroom and shiitake if you’re really lucky. But I had never even seen Chanterelles, let alone eaten them fresh, so I was quite excited when we found them in the market. They had other varieties of mushrooms as well that I had never seen before, but I couldn’t bring all of that with me ofcourse so had to do with just the chanterelles.

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I wanted to make these as an appetizer for when my friend would come over for dinner tuesday and Olga had come with the suggestion of making them into a tart with puff pastry. Which reminded me I still had puff pastry in the freezer, so that would be perfect to make some quick appetizer for dinner. The main would be work enough so I didn’t want to spend more time in the kitchen then I had to.

Because I wanted to try out the flavors I made a little one in the afternoon with chestnut mushrooms and the cheese I bought and it was delicious. And it is really almost too simple to throw together and looks quite good and tastes fantastic. You can ofcourse use any kind of mushroom you want with this, but the chanterelles were very tasty. I actually made this three times now and the flavors get better everytime I make it, so just use your own taste to put whatever in that you like.

I used storebought puff pastry, but if you have anything leftover in the freezer from the Daring Bakers challenge you can certainly use that!

Storebought however, is especially quick since you don’t have anything to roll. In the Netherlands puff pastry is sold in little square packets with separate sheets about 10-15 cm square and already thin enough to use as it is. Ideal for these little pies.

The recipe gives approximates qty’s for 4 people

Chanterelle and mushroom pies with blue cheese and pecorino
Ingredients
  • 4 square sheets of puff pastry
  • 200 gr chanterelle mushrooms
  • blue cheese. I used Castello Blue which is nice and creamy and melts beautifully but you can add any kind you like
  • Pecorino. Because the Castello Blue is lovely but when warm looses some of it's strength I added a bit of grated pecorino on top just to pick it up a little. Ofcourse you can use parmezan or another hard and strong cheese.
Instructions
  1. Preheat the oven to 225°C.
  2. Cut the chanterelles into manageable sizes. Keep in mind it needs to fit on top of the puff pastry and you don't want huge chunks here but not too small either. In a bowl toss the mushrooms with olive oil and salt and pepper to taste.
  3. Take the puff pastry (defrosted ofcourse) and put some of the mushrooms in the middle, making sure to leave the sides free. Don't be too shy; you want to have a nice little pile of mushrooms there. They will decrease in size in the oven. Generously add little chunks of the blue cheese here and there. Make sure to have an even distribution of cheesy goodness there.
  4. Put some eggwash on the sides of the puff pastry and fold it creatively in a little basket, so that the cheese stays in when it starts to melt. Plus the corners will become nice and crispy too. Pinch it tightly to make sure it stays put once heated.
  5. Put the little pies in the oven for about 12 minutes on high, then bring the temperature down to 190 °C and bake for another 15 minutes until golden brown and crispy.

Chanterelle blue cheese pies | insimoneskitchen.com

 

I also made a version with tomatoes for the simple fact that I did not have enough chanterelles left for the second pie (I had already made the pie two times before at that point, so they were gone… 🙁 ) so I filled it up a bit with little pomodori tomatoes, which worked very well too. It’s a little less strong in taste and I prefer the flavors of the chanterelle only version, but ofcourse you could make endless variations with this. Maybe add a little fresh thyme to it (which I didn’t have in the studio when taking the photos) or mix the mushrooms or… well, just go wild.

I love it!! And apart from the time in the oven, it takes literally 5 minutes to assemble. Perfect!

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27 comments

  1. Your posts are so perfect! Love the new “look” of the photos!

  2. Oooh gorgeous! I love these cheeses together, and with the mushrooms…. yum, yum.

  3. Having puff pastry on hand is an absolute MUST, that way you can make perfect treats like yours. Although I have to say you’re pretty lucky that you go to buy fresh chanterelles, sounds splendid.

  4. I am drooling. So so delicious!

  5. Oh, mushrooms taste so good! That pie looks mighty scrumptious!

    Cheers,

    Rosa

  6. I’m sure its earthy and creamy at the same time. I can almost taste those wonderful flavors!

  7. These are beautiful! I love how easy they are. Delicious toppings!

  8. This looks so earthy and delicious…yum!

  9. Looks delicious. I love anything with mushrooms.

  10. This pie is heaven for me! I love chanterelle mushrooms. I don’t buy them often though, as they are pretty pricey.

  11. Beautiful presentation of the pies! Guess what – I’ve got some puff pastry left over too – I may have to try this but will probably just use button mushrooms – chantrelles are terribly expensive in Sydney

  12. Beautiful presentation of the pies! Guess what – I’ve got some puff pastry left over too – I may have to try this but will probably just use button mushrooms – chantrelles are terribly expensive in Sydney

  13. Chanterelles are amazing. I tried them the first time this fall and I fell in love with them 🙂

    I love how your them. Great idea!

  14. How delightful..I just commented our CI that we should photograph what we can find in our markets and post it. This would be good for a pizza or chanterelles on homemade pasta with butter. Your way though looks incredible.

  15. OMG Look at all those mushrooms. I miss going to the market in Mexico with my dad where he knew where to find the best mushrooms for the restaurant. They had so many varieties that I don’t even remember them all. Good memories 🙂

    I am making a batch of puff pastry today and if I can get my hands on some mushrooms I’ll copy your idea 😀

  16. OMG Look at all those mushrooms. I miss going to the market in Mexico with my dad where he knew where to find the best mushrooms for the restaurant. They had so many varieties that I don’t even remember them all. Good memories 🙂

    I am making a batch of puff pastry today and if I can get my hands on some mushrooms I’ll copy your idea 😀

  17. There is so much to love about this recipe! It was a long time before I had my first taste of chanterelles, and I agree, they are delicious. It’s quite daring of you to pair them with strong cheeses, but you’re right, they also have a strong taste in their own way. I’m sure it was excellent!

  18. So glad you liked my suggestion 🙂
    Both tarts look amazing, I’m sure your friend liked them!

  19. This sounds beautifully flavoursome! 🙂 great automn feature 🙂

  20. Your tarts look delicious! I’m so jealous of all those chanterelles at the market. I wish I could get local mushrooms like that!

  21. Oh, that looks fantastic! I actually got my hands on some vegan blue cheese (yes, really!) so I’m very tempted to try this.

  22. Simone, I feel like I haven’t been here in forever! I’ve missed you! Everything looks delicious but especially these lovely little tarts. I have some left over puff in the freezer so I may have to try this!

  23. I welcome all mushroom dishes and this rustic tart is great first course idea.

  24. This looks lovely. I’ve also made a version of these same tarts with some asparagus atop the mushrooms, and a sprinkle with grated lemon zest.

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