Chanterelle and egg pie

Selection of ingredients

This is the second recipe I cooked last week, after the courgette salad. Still not sure what to do with the current bounty of wild mushrooms in my fridge. If only they would keep! The forecast now says no rain for 2 weeks at least, so it is quite possible that mushroom season will be suspended. I guess I'll have to hunt for wild strawberries instead: in all this heat they will get ripe in no time. Today we had 26 degrees, which is I think the all-time record.

But let me not be distracted from the recipe. Here it is.

Ingredients:

Just before the return to the oven

• 1 ready-rolled sheet of shortcrust pastry
  (or you can make it yourself, but I am lazy)
• 500g chanterelles
  
• 1 large onion
• 6 eggs
• 100g double cream
• 100g white wine
• grated parmesan
• herbs, salt, pepper

Ready to eat!

Process:

Grease two 20cm baking pans with butter and dust with flour. Line each with half of the pastry sheet, making a case for the future pie. Fill each pan with baking beans and bake in an oven preheated to 180C (if it is a fan oven, or 200 if not), for about 15 minutes. Remove the baking beans and bake the cases for a further 5 minutes until golden.

Meanwhile, clean, wash and tear the chanterelles and chop the onion. Fry them together in a large frying pan with a little olive oil. Once the onion gets soft add herbs, salt, pepper and white wine. Cook on high heat until the liquid evaporates. Remove the herbs. Distribute the mixture between the two pie cases. Beat the eggs together with cream and pour them over the mushrooms. I don't salt the eggs but add their share to the mushrooms/onions instead, but this is up to the cook. Now, for the final touch - cover the eggy surface of each pie with a generous helping of grated parmesan and put the pies back into the oven. The temperature needs to be lower now, about 170C. They will be ready in 15 minutes.