Sometimes I get random dish ideas. They stay in my mind until I make them. If not, they become an obsession that borderlines on torture. I don’t know what it is. The yogis call this Bhakti, devotion. Anyway, I don’t think it’s a form of devotion because sometimes it feels like the obsession will drive me insane and I will see no peace. Until I create the damn thing.
So anyway, here it is. Creamed Mushroom Phyllo Pie. I used shiitake, oyster, and portobello with a mix of baby kale and baby spinach. Here’s the recipe.
Creamed Mushroom Phyllo Pie Recipe
- 1/2 pound frozen phyllo pie package
- 1 pound of assorted mushrooms: oyster, portobello, and shiitake, roughly chopped
- 1 pound baby spinach and baby kale, mixed
- 4-5 cloves of garlic
- 1 tsp cayenne pepper
- 1 tsp salt & pepper (plus more to taste)
- 1 tsp herbs de Provence
- 2 tablespoons of olive oil
- 12 ounces of coconut milk
- 1 tsp corn starch + 1 tsp water for a slurry
- 1/2 cup coconut oil, or avocado oil, or butter (any kind of fat with a high smoking point)
In a pan over medium-high heat, add your olive oil and sautée the garlic with the herbs and cayenne pepper. Add your mushrooms and season with salt and pepper until they release all moisture, about 10 mins.
Add your coconut milk and mix everything thoroughly. Add the cornstarch slurry and give everything another mix.
After 5-7 minutes the mushrooms coconut milk should be creamy and spreadable. Add the spinach and kale and remove from the heat. The spinach and kale will wilt almost immediately. Allow the mixture to cool completely.
Assembling the creamed mushroom phyllo pie
Preheat your oven to 400°F/204°C.
Using a springform pan, line the bottom with parchment paper and coconut oil. Gently layer the phyllo pastry sheet by sheet brushing with oil between each layer until you have layered most of the phyllo dough.
Reserve 3-4 sheets to cover the pie.
When the filling is completely cooled (this is very important because if not it’ll ruin the dough), add the filling and wrap the dough to cover, kind of like a galette.
Layer the rest of the phyllo sheets on top of the pie and gently brush the top with some more coconut oil.
For a brief video guide of how the assembling looks, check out my instagram.
Place the springform pan over a pan and bake in the oven for 20-25 minutes, until the top is golden and crispy.