It’s mushroom month.
Did you even know?
I could write an ode to how earthy, meaty, and tender a mushroom can be, or I could just feed you this pie: I made this for dinner tonight and I’m still swooning over the gravy that it makes, complemented by a flaky buttery puff pastry top.
When I told Amaya what we were having for dinner, I might have made a tiny omission. I said, “We’re having steak pie.”
She said, “I don’t even like steak pie.”
Good thing I didn’t tell her there were mushrooms in it. Sometimes we tell necessary lies. At dinner.
We also “accidentally” ate all the crème brulee while she was visiting a friend next door.
Hopefully child services is not reading this.
Mushroom and Steak Pie (adapted from The Joy of Cooking)
- 2 lbs chuck roast
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 C flour
- 3 Tbsp vegetable oil
- 5 Tbsp butter, divided
- 1 lb baby portabella mushrooms (or 1/2 portobella 1/2 button), wiped clean and cut into thick slices
- 2 medium onions diced (small)
- 3 Tbsp flour
- 2 Cups dry red wine
- 1 Cup water
- 1 cube beef bouillon
- 4 Tbsp fresh parsley, minced
- 1 sheet puff pastry, thawed
- 1 large egg
- 2 Tbsp milk
- Heat the oven to 350 degrees. Pat dry the chuck roast with a paper towel. Cut into 1 inch cubes, roughly. It’s okay if they are somewhat rectangular. Sprinkle with salt and pepper.
- Heat 3 Tbsp oil in a dutch oven on high heat. When hot, dredge the pieces of meat in the flour and shake off the excess. Brown the meat in batches in the dutch oven (will take 3 or 4 batches—do not crowd the meat or it will lower the temperature significantly). Turn and brown all sides – it will take about 4 minutes for each batch. Remove to a plate.
- In the same dutch oven, turn heat to medium and melt 2 Tbsp butter. Add mushrooms and sautee for a few minutes until mushrooms are browned. Remove and set aside.
- In the same dutch oven, turn heat to medium, and melt 3 Tbsp butter. Put the onions in and saute until softened (about 3 minutes). Sprinkle very lightly with salt and pepper. Add 3 Tbsp flour and stir until incorporated. Add red wine, water, and crumbled beef bouillon cube. Bring to a boil and then simmer until the mixture thickens slightly. Remove contents to a bowl.
- Put meat in the bottom of the dutch oven. Then pour mushrooms over, evenly. Then pour the onion/broth/wine mixture over all. Cover with heat proof lid and put it in the oven. Let cook for 2 hours.
- Take the pan out of the oven. Add the minced parsley and stir slightly. Let cool completely. You can save the mixture for cooking later, or finish the pie.
- Preheat the oven to 425 degrees. Put the puff pastry sheet directly over the filling and tuck the sides down into the casserole. Whisk together the egg and milk and brush it over the top of the dough. Cook for about 30 minutes, or until the top is golden and cooked. Let cool for a few minutes and then serve right away. You may want to serve this with some crusty bread to mop up the gravy.