Mushroom Pie

Ingredients

• 500 g Mushrooms (Any variety, such as cremini, button, or portobello)
• 500 g Potatoes (Peeled and diced)
• 2 tbsp Butter (Unsalted)
• 1 tsp Salt (To taste)
• 0.5 tsp Black pepper (Freshly ground, to taste)
• 0.25 tsp Dried thyme (A small pinch)
• 120 ml Water (Approximately, or as needed)
• 1 medium Onion (Chopped)
• 1 package Pie crust (Pre-made or homemade, enough for a 9-inch pie)
• 200 g Mushroom stalks and peelings (From the mushrooms used in the pie)
• 240 ml Water (For mushroom essence)

Instructions

1. 1Wash, dry, and peel the mushrooms. Slice the mushrooms and dice the potatoes into roughly equal sizes. Chop the onion.
2. 2In a large pan, melt the butter over medium heat. Add the sliced mushrooms, diced potatoes, and chopped onion. Season with salt, pepper, and thyme. Cook, stirring occasionally, until the vegetables are slightly softened, about 10 minutes.
3. 3Pour the vegetable mixture into a 9-inch pie dish. Add the water. Cover the dish with the pie crust, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape.
4. 4Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
5. 5While the pie is baking, prepare the mushroom essence. In a small saucepan, combine the mushroom stalks and peelings with the water. Bring to a simmer and cook for 15 minutes. Strain the liquid through a fine-mesh sieve, discarding the solids.
6. 6Once the pie is baked, remove it from the oven. Carefully pour the mushroom essence into the pie through one of the slits in the crust. Let the pie rest for 5-10 minutes before serving.