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)
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.
Line the molds
Line one large or several small flat molds with shortcrust pastry.
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.
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.
Bake
Bake the pies until they are golden brown.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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