Mushroom Ragout in a Savory Crust

Name: Mushroom Ragout in a Savory Crust
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 1/2 cup butter; 4 leeks, chopped, rinsed and drained; 5 shallots, minced; 2 pounds white mushrooms, quartered; 3/4 pound shiitake mushrooms, stemmed and quartered; 3/4 pound assorted wild mushrooms, quartered; 1 tablespoon salt; 1 teaspoon freshly ground black pepper; 1/2 cup dry sherry; 3/4 cup bread crumbs; 3 tablespoons grated Parmesan cheese; 1 1/2 cups cold sweet butter; 3 1/2 cups flour, plus flour for dusting board; 1 teaspoon salt; 1/4 teaspoon white pepper; 2 egg yolks; 1/2 cup water; 1/2 cup sage leaves; 1 tablespoon grated Parmesan cheese

By Molly O'Neill

Total Time: 2 hours 50 minutes plus resting time
Rating: 4(9)
Comments: Read comments

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Ingredients

Yield:6 servings

For the Ragout

½cup butter
4leeks, chopped, rinsed and drained
5shallots, minced
2pounds white mushrooms, quartered
¾pound shiitake mushrooms, stemmed and quartered
¾pound assorted wild mushrooms, quartered
1tablespoon salt
1teaspoon freshly ground black pepper
½cup dry sherry
¾cup bread crumbs
3tablespoons grated Parmesan cheese

For the Crust

1½cups cold sweet butter
3½cups flour, plus flour for dusting board
1teaspoon salt
¼teaspoon white pepper
2egg yolks
½cup water
½cup sage leaves
1tablespoon grated Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
For the ragout, melt the the butter in a large, heavy-bottomed pot over low heat. Add the leeks and shallots and cook until soft, about 10 minutes. Add the white mushrooms, cover and cook, stirring occasionally, for 20 minutes. Add the shiitake and assorted wild mushrooms, the salt, pepper, sherry and cook, covered, for 40 minutes, stirring occasionally.
Step 2
Meanwhile, for the crust, slice the cold butter into a large bowl. Add the flour, salt and white pepper and, using a pastry cutter or two knives, work the flour into the butter. When the mixture resembles coarse cornmeal, form a well in the center. Beat together the egg yolks and water and stir into the flour and butter mixture until smooth. Divide into two balls and cool for 30 minutes in the refrigerator.
Step 3
Preheat the oven to 350 degrees.
Step 4
Lightly flour a board and roll out one batch of pastry. Gently press half the sage leaves into the dough. Line a deep dish pie pan with the dough and sprinkle it lightly with the 1 tablespoon of Parmesan for the crust. Stir the bread crumbs and 3 tablespoons Parmesan into the mushroom ragout and spoon into the pastry shell. Roll out the second batch of pastry, press the remaining sage leaves into the dough and top the pie, crimping the edges well. Bake for 45 minutes. Remove from oven and let rest for 15 minutes before cutting. Serve.