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Hobbit Pie

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Submitted by patburton

Hobbit Pie is a savory deep-dish mushroom pie with 1 ½ pounds of mushrooms, cheddar, cottage cheese, white wine, and whole wheat flour under a lattice crust. Hearty vegetarian comfort food.

YIELD

1 pie

PREP

30 min

COOK

60 min

READY

90 min

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.

Ingredients

2 2
EACH EACH PIE SHELL (9 INCH)
deep dish, unbaked
2 2
LARGE LARGE EGGS
beaten
79
1 ½ 355
CUPS ML CHEDDAR CHEESE
grated
1 ½ 680.4
POUNDS G MUSHROOMS
sliced
2 473
CUPS ML ONIONS
finely chopped
3 45
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML COTTAGE CHEESE *
¼ 59
CUP ML PARSLEY LEAVES
chopped
½ 118
CUP ML WHITE WINE
dry *

Directions

Preheat oven to 375℉ (190℃).

Sauté mushrooms until soft, then add onions, and cook over medium heat until onions are translucent.

Take mixture off heat, add flour, then wine, mixing well.

Add all other ingredients and salt and pepper to taste.

Pour into crust and cover with lattice top and bake 40 to 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 720 60% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 720mg 30%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 20%
Sugars g
Protein 48g
Vitamin A 17% Vitamin C 24%
Calcium 36% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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