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Mushroom Pie (flan aux champignons)

Mushroom pie from Erken 1914: shortcrust molds filled with a cold mushroom ragout of button mushrooms sautéed in butter and thickened with cream, covered with a pastry lid or lattice and baked golden brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 403 (falt i det fri)

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About the dish

A pie in a shortcrust mold was a typical party dish in Erken's cookbook, here in a vegetarian version with a mushroom ragout. The recipe is written without measurements, as she often does for dishes that use up leftover dough and ragout.

How to make it

  1. 1

    Line the molds

    Line one large or several small flat molds with shortcrust pastry.

  2. 2

    Make the filling

    Sauté the mushrooms in a little butter and thicken them with a little cream. Let the ragout cool completely before filling the molds.

  3. 3

    Add the lid

    Cover with a sheet of pastry or a lattice of pastry. Moisten the edge of the tart dough with cold water before laying on the lid.

  4. 4

    Bake

    Bake the pies until they are golden brown.

Changes from the original

Quantities are missing in the original and are therefore given without measurements. No baking temperature is stated in the source; the text has been divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 403) → Modernisert~76% av teksten endretfjernetlagt til
Mørdeig champignons mørdeig (til bunn og lokk). sjampinjonger (rensede). smør fløte. En (til å riste soppen i). fløte (til jevning). Kle en stor eller flere mindre små flate former klædes med mørdeig. Heri fyldes champignons, rystet mørdeig.. Rist sjampinjongene i litt smør og jevnet jevn dem med litt fløte. Stuingen maa være kold, La stuingen bli helt kald før den fyldes i. Over dækkes fylles i formene.. Dekk med en plate deigplate eller et gitterverk av deigen. Væt deig. Fukt kanten paa tertedeigen på terterdeigen med koldt vand, kaldt vann før lokket lægges paa. Stekes gulbrune. legges på.. Stek posteiene til de er gyllenbrune.

Note til Modernisert

Mengder mangler i originalen og er derfor angitt uten mål. Steketemperatur er ikke oppgitt i kilden; teksten er delt i trinn.

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Frequently asked questions

Why must the mushroom ragout be cold before filling the mold?
Because a warm filling makes the shortcrust soft and sticky, so the base doesn't turn out crisp. Cool the mushroom ragout completely before filling the pie.
How do I make the filling?
The mushrooms are sautéed in a little butter and thickened with a little cream into a thick ragout. Then it is cooled.
How do I get the lid to stay in place?
Moisten the edge of the shortcrust with cold water before laying on the pastry lid or lattice of dough. Then bake the pie until golden brown.
Can I use small molds instead of one large one?
Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) calls for one large or several smaller flat molds lined with shortcrust pastry.

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