This savory mushroom pie is cozy, satisfying, and elevated. Our adaptogenic Reishi, Lion's Mane, Mucuna, and Happiness powders blend seamlessly into a creamy quiche filling, adding a subtle earthy depth. Finished with a generous topping of wild mushrooms and a golden braided crust, it’s the kind of dish that looks impressive but is fairly simple to make and tastes deliciously comforting: perfect for a relaxed dinner or a special weekend bake.
RECIPE
Serves: 8
Prep time: 30 min
Bake time: 45–50 min
Recipe by: Silvia Bifaro
Ingredients
Pastry:
- 2 3/4 cups (350g) plain flour
- 1 1/8 cups (250g) soft butter
- ¼ tsp salt
- 1 large egg
- 1 egg yolk, for egg wash
Filling:
- 1 heaping cup (250g) plain Greek yogurt
- 1 large egg
- 1/8 cup (30g) dried porcini mushrooms
- ½ large leek, sliced
- 1 garlic clove, minced
- 2 Tbsp olive oil
- 1 Tbsp soy sauce
- A pinch of fresh dill, plus extra for topping
- A dust of black pepper
- 2 tsp Reishi powder
- 2 tsp Lion's Mane powder
- 2 tsp Mucuna powder
- 2 tsp Happiness Tonic™️ powder
Topping:
- Mixed wild mushrooms (morels, pink oyster, shiitake, oyster, chestnut, etc.)
- Fresh dill fronds
Instructions
1. Mix the flour, soft butter, and salt until combined. Add the egg and mix into a smooth dough. Wrap and chill for 30 minutes.
2. Soak the dried porcini in warm water for 15 minutes. Drain, squeeze dry, and roughly chop.
3. Heat the olive oil in a pan over medium heat. Sauté the leek and garlic until soft and golden. Add the chopped porcini and cook for another few minutes. Let cool slightly.
4. Add the fried leek, garlic, and porcini to a blender with the yogurt, egg, soy sauce, dill, pepper, and all four powders. Blend until smooth and creamy. Taste and adjust seasoning as desired.
5. Preheat the oven to 350°F fan.
6. Roll out two-thirds of the pastry dough and line a 9.5in diameter tart tin. With the remaining third, roll long thin ropes and braid them. Brush the rim with water and press the braid around the edge. Add a decorative pastry leaf if you like.
7. Pour the filling into the pastry case. Arrange the wild mushrooms decoratively on top, pressing them gently into the filling. Tuck sprigs of dill between the mushrooms.
8. Brush the braid with egg yolk mixed with a splash of water. Bake for 45–50 minutes until the pastry is deep golden and the filling is set with a slight wobble in the centre. Cover loosely with foil if the braid browns too quickly.
9. Rest for 10 minutes before slicing. Finish with extra fresh dill.
