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Mushroom & Taleggio Cheese Pie

it all started with cheese.

i fell in love with Taleggio cheese since Jess introduced it to me. so i made this pie on an icy cold day while on holiday with my family last winter. it was a hit – the cheese and the mushroom and the flaky pastry are a perfect combination. you can actually see my mom slapping my brother’s hand away from it in one of the photos. it was gone in 5 minutes.

it’s also a super easy recipe to make, especially since you use ready-made puff pastry that can be bought at any good supermarket. you all know i’m not the most prolific cook – so if i can get away with making something delicious with minimal effort, then that’s exactly what’s going to happen.

taleggio can be quite difficult to find*, and the imported Italian varieties are often pretty expensive. you can substitute with other semi-soft cheeses like fontina, havarti or raclette – though i would highly recommend hunting down some taleggio if you can! if you buy an imported variety from a local deli the cheese might have quite a pungent smell, don’t be put off by that – it actually has a far milder and almost fruity taste (especially once it’s cooked). don’t use mozzarella as it would probably prove too bland in this pie.

* for local readers: you can find Taleggio at Checkers or Woolies – look for the Portobello brand.

Mushroom & Taleggio Cheese Pie

25g butter
1 tablespoon olive oil
250g mushrooms, thinly sliced (basically one punnet of mushrooms)
1 garlic clove, crushed
1 tablespoon fresh thyme leaves (if you can’t find fresh, freeze dried would also work)
375g fresh puff pastry (a standard roll of puff pastry)
1 small packet of fresh rocket (arugula)
300g Taleggio, sliced
1 egg, beaten

– Heat the butter and olive oil in a frying pan over a high heat. Add the mushrooms and cook until softened.
– Reduce the heat, add the garlic and thyme leaves. Season with pepper and cook for 2 minutes. Take off the heat & leave to cool.
– Roll out the puff pastry on a floured surface into a rectangular shape. Try to make it as long as you can so that you have enough space to spread the filling quite thinly.
– Scatter the rocket over 1 half of the pastry, then top with the mushrooms and sliced Taleggio.
– Brush the pastry edges with egg and fold the pastry in half over the filling, pressing to seal.
– Put on a baking sheet and prick the pastry with a fork.
– Set the pie aside to rest while you preheat the oven to 220°C / 425°F
– Egg wash the pastry and decorate as you fancy. Make a few slashes in the top before putting it in the oven.
– Bake for 15 minutes, until golden. Serve hot!

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33 Comments

  1. I had to google what rocket is, never heard of it before. at first I tried “packet of fresh rocket” and came up with tons of links about jet packs…I now know that rocket is arugula.

  2. Yum that looks delicious! The photos are so much nicer than some other food blogs I read. Really makes me want to make it! Thankyou

  3. First of all, that pie looks insane. I want to reach into my computer and snag a bite, which brings me to the second thing: your photography is lovely. You have made what already reads as a ridiculously appealing dish, beautiful to look at. What a pleasure.

  4. I made this for dinner with fontina cheese as store was out of tallegio. Started by sauteing shallots til very soft added mushrooms and thyme. Then I added the garlic and deglazed the whole thing with some good Chilean red wine. Used a store bought puff pastry and it was amazing! Thank you for the recipe and inspiration!

  5. Pingback: Food Links, 06.03.2013 | Tangerine and Cinnamon

  6. I live in Italy and it was a South African who introduced me to taleggio cheese! I am filing this away for a northern hemisphere autumn day.

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