Savory Pie with Honey Mushrooms

Name: Savory Pie with Honey Mushrooms
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Type 00 flour 2 cups; Butter cold 4.4 oz; Eggs medium 1; Coarse salt 1 tsp; Thyme to taste; Honey mushrooms 2 ¼ cups; Smoked scamorza cheese 7.5 oz; Fresh liquid cream 0.4 cup; Eggs 2; Thyme to taste; Fine salt to taste; Black pepper to taste

it de es fr br

531

Calories per serving

Vegetarian

Energy Kcal 531
Carbohydrates g 34
of which sugars g 2.2
Protein g 19.1
Fats g 35.4
of which saturated fat g 19.86
Fiber g 6.9
Cholesterol mg 207
Sodium mg 819

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 6
Cost: Average
Note + the resting time for the shortcrust pastry (at least 1 h)

PRESENTATION

A savory mushroom pie is like a warm hug on a chilly Northern Italy day. And you know what? When the season's right, those small chiodini mushrooms—also called honey mushrooms—pop up everywhere. They are tender and mild, making them perfect for this cozy pie. Seriously good. And listen, melted scamorza cheese adds that moist and stretchy bite only real Italian cheese gives you. Sometimes, folks add legumes for extra heartiness, so the whole thing comes out rich and golden from the oven.

Thing is, this pie is something else. The chiodini bring a unique woodsy flavor, and that scamorza? It adds just the right tangy goodness. It's a dish to have ready for friends or when you crave something special but simple. For sure.

In Northern Italy, there's a big focus on local, seasonal ingredients. You'll find mushroom tart variations everywhere during fall and winter. A chiodini mushroom recipe might even feature in tagliatelle with confit cherry tomatoes and pesto. Really really tasty. Or in other autumn pies, swapping mushrooms for pumpkin and turnip tops when you want a change. What makes an Italian mushroom pie stand out is that rustic combo: wild mushrooms, creamy cheese, and flaky pastry. Pretty simple but super satisfying.

With every slice, there's this mix of crispy crust and earthy, sweet mushroom filling. Just feels right for cool evenings. It’s not fancy. It’s just good. People love how this pie brings a taste of the Italian woods right to their table—really nothing complicated, just honest food that shows the season.

Whether it's a quiet night in or sharing with friends, it's sure to be a hit, offering a slice of Italian tradition with every bite. Plus, serve it with a fresh green salad, or just on its own. Can't go wrong.

INGREDIENTS

531

Calories per serving

For the savory shortcrust pastry (for a pan with a bottom diameter of 8 inches and a top diameter of about 9 inches): Type 00 flour 2 cups (250 g); Butter 4.4 oz (125 g) - cold; Eggs 1 - medium; Coarse salt 1 tsp (5 g); Thyme to taste

For the filling: Honey mushrooms 2 ¼ cups (500 g); Smoked scamorza cheese 7.5 oz (210 g); Fresh liquid cream 0.4 cup (100 g); Eggs 2; Thyme to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Savory Pie with Honey Mushrooms

To make the savory pie with honey mushrooms, first prepare the savory shortcrust pastry: in a food processor with a steel blade, pour in the flour and cold butter from the fridge 1, then add the coarse salt 2 and the thyme 3.

Add the egg 4 and blend until you get a crumbly mixture 5. Transfer the mixture onto a work surface and quickly knead with your hands to form a dough ball 6. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least an hour.

Meanwhile, bring a pot of water to a boil and clean the mushrooms by removing the earthy part of the stem and gently scraping with a small knife 7. Boil the mushrooms for 10 minutes 8, removing the foam that forms on the surface with a skimmer. After blanching, drain the honey mushrooms 9 and let them cool.

Cut the scamorza cheese into cubes 10. After the resting time, roll out the pastry on a lightly floured surface to a thickness of 1/4 inch 11 and line a pan with a bottom diameter of 8 inches and a top diameter of about 9 inches, removing excess dough with a knife 12.

Move on to the filling: beat the eggs in a bowl, then add the cream 13, salt 14, pepper, and thyme 15.

Add the mushrooms 16 and cubed scamorza cheese 17, then mix well to combine everything 18.

Pour the mixture obtained into the pan 19, add some more thyme leaves for flavor 20, and bake in a preheated static oven at 400°F for 30 minutes, then lower the temperature to 350°F and bake for another 10 minutes. Your savory pie with honey mushrooms is ready to be enjoyed 21!