Potato mushroom pie

With the freezing temperatures we had, we want comfort food! What’s better than a potato mushroom pie hot?

I am again partner with Naturalia stores to make this recipe. I discovered this time the store on rue Crozatier and it’s pretty amazing: very big, with lots of references that inspire me for future recipes.

Potato mushroom pie : the recipe


2 Naturalia puff pastry

4 potatoes

500g of mushrooms

1 shallot

Chopped parsley

1 can Soy cream

1 egg

2 tablespoon of Naturalia extra virgin olive oil

In a pie dish, place the first puff pastry and prick it with a fork.
Prepare the vegetables: peel and mince the shallot and sauté with a spoonful of olive oil in a large pan.

Peel potatoes, rinse and cut with mandolin preferably so that they all have the same thickness. Add the second spoon of olive oil and pour the potatoes to the pan then do the same with the mushrooms. Lower the heat so that it cooks gently while covering the pan.

When the vegetables begin to soften, season with a little salt and pepper. I like to add a touch of turmeric as well (optional). Add the soy cream. Let cool before placing the vegetables on the puff pastry and put the other dough on top.

Moisten the edges so that the two pastries stick and frilly the edges. Brush the dough with the egg and draw on it with a fork.

Create a small hole using a little aluminum. Bake in a preheated oven at 180°C (rotating heat) for about 35 minutes.

Serve with salad.

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