Mushroom And Shallot Rustic Pie

Name: Mushroom And Shallot Rustic Pie
Ingredients: For the ricotta shortcrust pastry; 200 g plain flour; 150 g ricotta cheese; 100 g unsalted butter, cold and diced; For the filling; 1 big white onion; 4 shallots; 3 to 4 stalks spring onions; 2 garlic cloves; 200 g white mushrooms; 250 g portobello mushrooms; 30 g dry porcini mushrooms; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 tablespoon organic honey; 1 cup white wine (your selection); 1/2 teaspoon dry rosemary (optional); 1/2 teaspoon salt; 1 grind fresh black pepper; 3 eggs, lightly beaten; 1/2 cup whole cream

21 ingredients

1 steps

Ingredients

For the ricotta shortcrust pastry
200 g plain flour
150 g ricotta cheese
100 g unsalted butter, cold and diced
For the filling
1 big white onion
4 shallots
3 to 4 stalks spring onions
2 garlic cloves
200 g white mushrooms
250 g portobello mushrooms
30 g dry porcini mushrooms
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon organic honey
1 cup white wine (your selection)
1/2 teaspoon dry rosemary (optional)
1/2 teaspoon salt
1 grind fresh black pepper
3 eggs, lightly beaten
1/2 cup whole cream

Directions

1

["Sift the flour in a bowl. Add the ricotta cheese and the cold unsalted butter cut into small pieces", "Work the dough with the tip of your fingers until a ball is formed. Turn the dough onto a dusted working surface and flatten it", "Wrap it in film paper and refrigerate for 20 minutes", "Roll the dough until it is 5mm tall. Line a buttered 10\" inch