Mini Mushroom Pies

By ngaldi

Ingredients

• for the filling:
• 1 8 oz. package button (white) mushrooms, sliced
• 1 8 oz. package baby Portobello mushrooms, sliced (or 16 oz. of either, of your own choice of mushrooms)
• 3-4 shallots, sliced (or one small onion, chopped)
• 1-2 tablespoons fresh thyme
• 2 tablespoons dry sherry
• 2 teaspoons white truffle oil
• 2 tablespoons butter
• salt and pepper to taste
• for the crust:
• 1 stick cold unsalted butter, cut into cubes
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2-3 tablespoons cold water

Details

Servings 12
Adapted from noteatingoutinny.com

Preparation

Step 1

Preheat the oven to 450°.

Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.

Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges.

Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy. Allow to cool slightly and serve immediately.