Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup sour cream
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/2 cup crumbled feta cheese
- 2 eggs, beaten
- 1/4 cup milk
Special Equipment Needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-Step Instructions:
1. In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together the sour cream and water. Add this mixture to the flour mixture and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
6. Add the mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
7. Stir in the parsley, dill, and chives. Remove from heat and let cool.
8. Roll out the dough on a floured surface to fit the pie dish. Transfer the dough to the dish and trim the edges.
9. Spread the mushroom mixture over the dough. Sprinkle the feta cheese over the top.
10. In a small bowl, whisk together the eggs and milk. Pour this mixture over the filling.
11. Bake for 45-50 minutes, until the filling is set and the crust is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 20g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 460mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Instead of sour cream, you can use Greek yogurt or buttermilk.
- Instead of feta cheese, you can use goat cheese or shredded cheddar.
Variations:
- Add cooked bacon or sausage to the mushroom mixture for a meatier pie.
- Use different herbs, such as thyme or rosemary, for a different flavor.
- Add sliced cherry tomatoes on top of the filling before pouring the egg mixture over it.
Tips and Tricks:
- Make sure the butter is cold when cutting it into the flour mixture to ensure a flaky crust.
- Don't overwork the dough when kneading it or rolling it out, as this can make it tough.
- Let the pie cool for a few minutes before slicing to make it easier to cut.
Storage Instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place a slice of pie on a microwave-safe plate and microwave for 30-60 seconds, or until heated through.
Presentation Ideas:
- Serve the pie on a platter with a sprig of fresh herbs on top.
- Cut the pie into smaller pieces and serve as an appetizer.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is too runny, cook the mushrooms longer to release more liquid before adding the herbs and cheese.
Food Safety Advice:
- Make sure the pie is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Bilozhar is a traditional Ukrainian dish that is typically made with meat and vegetables. This mushroom pie is a vegetarian version of the dish.
Flavor Profiles:
- The pie has a savory, earthy flavor from the mushrooms, with a tangy note from the feta cheese and sour cream.
Serving Suggestions:
- Serve the pie warm or at room temperature with a dollop of sour cream on top.
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