{"id":3021,"date":"2024-02-13T11:51:19","date_gmt":"2024-02-13T09:51:19","guid":{"rendered":"https:\/\/messino.gr\/?post_type=portfolio&p=3021"},"modified":"2024-03-01T13:25:10","modified_gmt":"2024-03-01T11:25:10","slug":"mushroom-pie-recipe-with-truffle-balsamic-cream","status":"publish","type":"portfolio","link":"https:\/\/messino.gr\/en\/recipes\/mushroom-pie-recipe-with-truffle-balsamic-cream\/","title":{"rendered":"Mushroom Pie Recipe with Truffle Balsamic Cream"},"content":{"rendered":"

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Mushroom Pie Recipe with Truffle Balsamic Cream<\/h2> \n
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A mushroom pie would not be the same without Messino balsamic cream with truffle.\u00a0 With its special aroma and unique taste, it blends all the ingredients and transforms a simple pie into a uniquely delicious dish.<\/span>
<\/div>Therustic flavor of the phyllo is highlighted by the combination of extra virginolive oil, Messino white vinegar, and sesame. <\/span><\/div> \n
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<\/path><\/g><\/g><\/svg><\/span> Servings <\/span>6<\/span><\/div>
<\/g><\/svg><\/span> \u0395\u03ba\u03c4\u03ad\u03bb\u03b5\u03c3\u03b7 <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
<\/g><\/svg><\/span> \u0391\u03bd\u03b1\u03bc\u03bf\u03bd\u03ae <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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For the phyllo (the dough): <\/h4>
  • 400<\/span> gr<\/span> flour<\/span><\/li>
  • 180<\/span> ml<\/span> water<\/span><\/li>
  • 1<\/span> tbsp<\/span> white wine vinegar Messino<\/span><\/li>
  • 60<\/span> gr<\/span> olive oil<\/span><\/li>
  • salt<\/span><\/li><\/ul><\/div>

    For the filling:<\/h4>
    • 400<\/span> gr<\/span> dried onions<\/span><\/li>
    • 150<\/span> gr<\/span> leek<\/span><\/li>
    • 20<\/span> gr<\/span> garlic<\/span><\/li>
    • 100<\/span> gr<\/span> butter<\/span><\/li>
    • 60<\/span> gr<\/span> olive oil<\/span><\/li>
    • 350<\/span> gr<\/span> agaricus mushrooms<\/span><\/li>
    • 350<\/span> gr<\/span> portobello mushrooms<\/span><\/li>
    • 20<\/span> gr<\/span> dried porcini<\/span><\/li>
    • 80<\/span> ml<\/span> white wine<\/span><\/li>
    • 500<\/span> gr<\/span> vegetable broth<\/span><\/li>
    • 100<\/span> gr<\/span> heavy cream<\/span><\/li>
    • 100<\/span> gr<\/span> parmesan<\/span><\/li>
    • 150<\/span> gr<\/span> Truffle balsamic cream by Messino<\/span><\/li>
    • sesame<\/span><\/li>
    • Poppy seeds<\/span><\/li>
    • salt<\/span><\/li>
    • Pepper<\/span><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n[vc_row][vc_column width=\"7\/12\"][vc_single_image dynamic=\"yes\" dynamic_source=\"secondary\" media_width_percent=\"100\" uncode_shortcode_id=\"139027\"][\/vc_column][vc_column column_width_percent=\"100\" position_vertical=\"middle\" align_horizontal=\"align_center\" gutter_size=\"3\" overlay_alpha=\"50\" shift_x=\"0\" shift_y=\"0\" shift_y_down=\"0\" z_index=\"0\" medium_width=\"0\" mobile_width=\"0\" width=\"5\/12\" uncode_shortcode_id=\"114578\"][vc_raw_html]JTVCc2N1JTIwbmFtZSUzRCUyMnJlY2lwZS1jcmVhdGVkLXdpdGgtcHJvZHVjdC1mdWxsJTIyJTVE[\/vc_raw_html][\/vc_column][\/vc_row]\n\n\n

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      The phyllo:<\/strong><\/h4>
      • Pour the flour into a large bowl, make a small hole in the center, and add Messino white wine vinegar, salt, and olive oil.<\/span><\/div><\/li>
      • Mix carefully, and when the flour absorbs the liquids, start kneading the dough<\/span><\/div><\/li>
      • When the bowl is clear, and the dough comes away from the sides, transfer it onto the counter and knead it well until you have a unified dough<\/span><\/div><\/li>
      • Cover the dough with a towel and allow it to rest for an hour<\/span><\/div><\/li><\/ul><\/div>

        The filling:<\/strong><\/h4>
        • Chop the onion, the garlic, and the leek into fine pieces and cut the mushrooms in quarters<\/span><\/div><\/li>
        • Place a saucepan on medium heat and add the butter and olive oil. Once the oil is hot enough, add the onion and leek and wait for them to soften<\/span><\/div><\/li>
        • Add the garlic and wait for two minutes, then add the mushrooms and stir<\/span><\/div><\/li>
        • Once the mushrooms are soft add the wine. Wait for the alcohol to evaporate and then add the broth and the heavy cream<\/span><\/div><\/li>
        • Lower the heat and cook until all liquids are evaporated and the mixture gets thicker<\/span><\/div><\/li>
        • Wait for it to cool down before adding the parmesan and the Messino balsamic cream with truffle<\/span><\/div><\/li><\/ul><\/div>

          The pie:<\/strong><\/h4>
          • Preheat the oven to180\u00b0C.(356\u00b0F)<\/strong><\/span><\/div><\/li>
          • Divide the phyllo into 2 parts, one a little larger than the other, because it will fit in the bottom of the pan<\/span><\/div><\/li>
          • Roll out the two pieces of phyllo with a rolling pin, so that the larger phyllo sticks out around the baking pan and the other, smaller phyllo is the same size as the surface of the baking pan<\/span><\/div><\/li>
          • Grease the baking pan, layout the large phyllo, then fill with the filling and cover with the smaller phyllo. Grease the top of the dough and fold the edges over to seal in the filling<\/span><\/div><\/li>
          • Sprinkle with sesame and poppy seeds and bake for 30-35 minutes<\/span><\/div><\/li>
          • Remove from the oven, and when it has reached room temperature, cut into large square pieces<\/span><\/div><\/li><\/ul><\/div>

            Extra Tip:<\/h4>
            • Do not wash the mushrooms, just clean them with wet paper or peel the skin off. Doing so will keep the pie crispy and avoid any extra water<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

              Mushroom pie is one of the most delicious vegetarian recipes, especially when accompanied by handmade phyllo! It is a great choice for breakfast, lunch appetizer, or a healthy snack at the office. You can use any type of phyllo or dough you prefer.<\/p>\n","protected":false},"author":9,"featured_media":879,"parent":0,"menu_order":38,"comment_status":"closed","ping_status":"open","template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"portfolio_category":[430],"class_list":["post-3021","portfolio","type-portfolio","status-publish","has-post-thumbnail","hentry","portfolio_category-starters-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio\/3021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio"}],"about":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/types\/portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/comments?post=3021"}],"version-history":[{"count":7,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio\/3021\/revisions"}],"predecessor-version":[{"id":3087,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio\/3021\/revisions\/3087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/media\/879"}],"wp:attachment":[{"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/media?parent=3021"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/messino.gr\/en\/wp-json\/wp\/v2\/portfolio_category?post=3021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}