Quick and easy: The irresistible allure of mushroom pie

There are recipes that are always handy – when you're short on time, when your fridge is empty, or when you simply don't feel like bothering with intricate dishes. This mushroom pie is just such a lifesaver – quick, simple, yet delicious and satisfying. Just sauté a few ingredients, pour over with an egg mixture, and bake on a prepared crust. In about 30 minutes, you have an impressive ready meal that tastes like something you'd spend half the day on. It's a dish that's perfect for everyday dining but can also be served to guests – no one will guess how easy it was.

Mushroom pie is a perfect example that a tasty, homemade meal doesn't need to be complicated or time-consuming. All you need are a few ingredients, a proven method, and a bit of patience.

Ingredients:

Filling:

        
• 450 g mushrooms,
• 2 onions,
• 2 cloves of garlic,
• Salt and pepper to taste,
• 400 g shortcrust pastry base.

Egg mixture:

        
• 3 eggs,
• 200 ml double cream,
• 150 g shredded cheddar cheese,
• 2 tablespoons soy sauce,
• 1 teaspoon marjoram.

Preparation:

1. Wash and slice the mushrooms. Chop the onions into strips, and finely chop or press the garlic.
2. Heat a bit of oil in a pan and sauté the onions until they are translucent. Add the garlic, then the mushrooms after a moment. Sauté the mixture for about 10 minutes until the mushrooms have evaporated their water. Season with salt and pepper, then set aside to cool.
3. Lay out the shortcrust pastry in a pan (about 25 cm in diameter) and prick it with a fork. Spread the cooled mushrooms with onions on the crust. In a separate bowl, mix the eggs, cream, shredded cheese, soy sauce, and marjoram. Whisk thoroughly and pour over the mushrooms.
4. Place in a preheated oven at 180°C and bake for 30-35 minutes until the top is lightly browned and the egg mixture is set.

Mushroom pie is quite a versatile dish – it tastes great both warm and cold, making it perfect for dinner, supper, or even a work lunch.

On a daily basis, it's worth serving it with light side dishes that balance its hearty nature. It pairs perfectly with a simple salad of rocket, cherry tomatoes, and a bit of olive oil, but it also goes well with a mix of greens with vinaigrette, a classic pickle salad, or carrots with apple. If you want to add more flavour, you can add a spoonful of yoghurt sauce with garlic or herbs – it subtly enhances the flavour of the baked mushrooms and cheese.

In the spring and summer, it also tastes good with grilled vegetables, such as courgette, bell peppers, or asparagus. In the autumn and winter, you can serve it with roasted beets or braised red cabbage, which adds a rustic touch.

For hungrier family members, you can add boiled potatoes with butter and dill or buttered noodles, although the pie is already quite filling.