Ingredients with Measurements:
- 1 lb fenalår (Norwegian cured lamb leg)
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 2 eggs
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté until soft and fragrant.
4. Add sliced mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms are tender and the liquid has evaporated.
5. In a bowl, whisk together heavy cream and eggs.
6. Layer the fenalår slices on the bottom of the pie crust.
7. Pour the mushroom mixture over the fenalår.
8. Pour the egg and cream mixture over the mushrooms.
9. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 17g
Protein: 12g
Sodium: 390mg
Sugar: 2g
Substitutions for ingredients:
- Fenalår can be substituted with prosciutto or ham.
- Heavy cream can be substituted with half-and-half or milk.
- Pie crust can be substituted with puff pastry or phyllo dough.
Variations:
- Add chopped spinach or kale to the mushroom mixture for added nutrition.
- Use different herbs and spices to customize the flavor, such as oregano, basil, or cumin.
- Add shredded cheese on top of the egg and cream mixture for extra flavor.
Tips and tricks:
- Make sure to slice the fenalår thinly for even distribution in the pie.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables for a complete meal.
- Garnish with fresh herbs, such as parsley or chives, for added color and flavor.
Pairings:
- Serve with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted carrots
- Steamed broccoli
- Garlic mashed potatoes
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes until the center is firm.
Food safety advice:
- Make sure to cook the pie to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover pie in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Fenalår is a traditional Norwegian dish made from lamb leg that has been cured with salt and spices.
Flavor profiles:
- The fenalår adds a salty and savory flavor to the pie, while the mushrooms and herbs add earthy and aromatic notes.
Serving suggestions:
- Serve the pie warm or at room temperature for best flavor.
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Region: Norwegian