Add to Favourites
My Favourites
Email this recipe
Print this recipe
Finnish Funnel Chanterelle Pie
Created by AndrewM, Friday, 01 January 2010


A main or side dish pie with an underrated mushroom.

  • 8 oz. Craterellus tubaeformis
  • 1 large onion
  • 1/2 t. salt
  • 1/2 t. ground white pepper
  • dash of ground clove
  • dash of nutmeg
  • 3 T. butter
  • 1 lb. puff pastry, thawed
  • 6 oz. grated Emmental cheese
  • 8 oz. sour cream
  • 2 eggs, beaten
  1. Thaw the pastry sheet at room temperature. Line the bottom and edges of a greased pie tin with the pastry.
  2. Chop the onion and fresh mushrooms finely.
  3. Melt the butter in a saucepan over medium heat, add the onions, mushrooms and seasonings, and allow to simmer until the water is evaporated. Let it cool a bit.
  4. Mix with the grated emmental cheese, sour cream and eggs.
  5. Spread the mushroom-onion mixture over the pastry and then pour the cheese-sour cream-egg mixture over it.
  6. Bake the pie at 375 degrees F for approximately 30 minutes.
Additional Tips

This can also be made with a regular pie crust and turns out similar to a quiche.

Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design