Princess Mononoke Wild Mushroom Pie

Serves 6 · 30 min prep · 55 min cook

Ingredients

• 1.5 lb mixed wild mushrooms (shiitake, oyster, cremini), sliced
• 1 large yellow onion, finely diced
• 1 leek, white and light green parts, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, minced
• 3 tbsp all-purpose flour
• 1.5 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp soy sauce
• 2 rounds store-bought pie crusts (top and bottom)
• 1 egg, beaten for wash
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 400°F and place a rimmed baking sheet on the middle rack so it can catch any drips and help crisp the bottom crust.
2. 2Heat olive oil and butter in a wide skillet over medium-high heat until the butter melts and foams; add the sliced wild mushrooms in an even layer.
3. 3Cook the mushrooms without stirring for 3 minutes so they brown, then stir and continue cooking until they release their liquid and turn deep golden, about 8 to 10 minutes total.
4. 4Add the diced onion and sliced leek to the skillet and cook until softened and lightly sweet, about 5 minutes, then stir in the minced garlic, thyme, and rosemary for 1 minute more.
5. 5Sprinkle the flour over the mushroom mixture and stir constantly for 1 full minute to cook out the raw flour taste and coat every piece.
6. 6Slowly pour in the vegetable broth while stirring, then add the heavy cream, Dijon mustard, and soy sauce; simmer gently until the filling thickens to a gravy-like consistency, about 4 to 5 minutes.
7. 7Season the filling with salt and black pepper, stir in the chopped parsley, and remove from heat to cool for 10 minutes so it will not melt the pastry.
8. 8Fit one pie crust into a 9-inch pie dish, spoon the cooled mushroom filling evenly inside, and lay the second crust over the top; crimp the edges firmly and cut a few small steam vents in the center.
9. 9Brush the top crust lightly with the beaten egg for a golden forest-glow finish, then place the pie on the preheated baking sheet.
10. 10Bake for 35 to 40 minutes until the crust is deep golden brown and the filling is bubbling through the vents; rest the pie on a rack for 15 minutes before slicing so the gravy sets.
11. 11Serve warm wedges on rustic plates, letting the earthy forest aroma fill the cottage kitchen like a scene from the cedar woods.