Hobbit Pie

A pound and a half of mushrooms packed into a deep-dish pie with two kinds of cheese, white wine, and a lattice top. This vegetarian pie is substantial enough to be the whole meal, and the name alone makes it a conversation starter at any dinner table.

The filling comes together on the stovetop first. Saute the mushrooms until they soften and release their liquid, then add the onions and cook until translucent. Take the pan off the heat before stirring in the whole wheat flour and white wine. The flour thickens the wine into a sauce that binds everything together. Then fold in beaten eggs, grated cheddar, cottage cheese, and parsley.

The whole wheat flour does double duty: it thickens the filling and adds a nutty, earthy flavor that pairs naturally with the mushrooms. The cottage cheese melts into creamy pockets throughout the pie, while the cheddar browns under the lattice crust.

Kitchen Tips

• Cook the mushrooms until most of their liquid evaporates. Watery mushrooms make a soggy pie.
• Let the mixture cool slightly before adding the beaten eggs. Hot filling scrambles the eggs instead of binding with them.
• Use a deep-dish pie shell. This is a lot of filling and a standard depth shell will overflow.
• The lattice top lets steam escape and gives you a better view of the golden, bubbly filling.

Variations

• Wild mushroom blend: Use a mix of cremini, shiitake, and oyster mushrooms for more complex, earthy flavor.
• Herbed crust: Add dried thyme and rosemary to the pie dough for extra seasoning.
• With spinach: Fold 2 cups of wilted spinach into the filling for color and extra nutrition.