PIE WITH MUSHROOMS AND RICOTTA

Serves 6
1 hour 15 minutes

Ingredients

• 60 g butter
• 270 g button mushrooms, sliced
• 2 garlic cloves, crushed
• 1 tbsp Marsala wine
• 1 tsp fresh thyme leaves
• 1/2 tsp fresh rosemary leaves
• 1 pinch ground nutmeg
• 5 sheets phyllo pastry
• 75 g butter, melted
• 200 g of ricotta
• 2 eggs, lightly beaten
• 125 g crème fraiche
• 1 tbsp fresh parsley, chopped

Method

1. Set the oven temperature to 180 °C.
2. Melt the butter in a skillet and add the mushrooms.
3. Fry them on high heat for few minutes until they become soft.
4. Add the garlic and fry for another minute.
5. Stir in the wine, thyme, rosemary and nutmeg.
6. Lift the mushrooms and drain them.
7. Unfold the phyllo pastry sheets very carefully and work with one sheet at a time. Let the rest lie in a damp kitchen towel so they don´t dry.
8. Brush the sheet with the melted butter and fold them in half, then place them on top each other in a low pie plate with removable bottom, letting the sheet corners hang over the edges.
9. Whisk together the ricotta, eggs and crème fraiche, then season with salt and pepper to taste.
10. Spoon half of the batter into the pie shell and add the mushrooms.
11. Spread the rest of batter on top, then bake for 35 minutes or until the filling has hardened.
12. Sprinkle with the parsley and serve with a salad.