Chanterelle Mushroom Pie

chantarelle mushroom pie

4 servings



  • 150 g of butter
  • 3 1/2 dl flour (approx. 210 g)
  • 1/2 tsp salt
  • 2 tbsp cold water


  • 2 L fresh chanterelles (approx. 600 g)
  • 1 yellow onion
  • 2 tbsp of butter
  • 1/2 tsp salt
  • 150 g grated cheese
  • 3 eggs
  • 2 dl whipping cream
  • 1 dl of milk
  • 1/2 tsp cayenne pepper
  • 1 tsp salt



  1. Set the oven to 200°C/400°F.
  2. Pie crust: Cut the butter into pieces. Mix it with the flour and salt to a crumbly mass, preferably in a food processor or by hand. Add the water and quickly work together to form a dough.
  3. Press the dough into a pie form, approx. 28 cm in diameter (for example a 12 inch cast iron skillet). Prick the dough with a fork. Put the mold in the fridge for about 30 minutes.
  4. Pre-bake the dough in the middle of the oven for about 10 minutes.
  5. Trim and cut the mushrooms into rough pieces. Let it "sweat" in a hot frying pan. Peel and finely chop the onion. When the liquid has evaporated, increase the heat and add the butter. Saute for a while and then add the onion. Sauté the mushrooms and onions for 1 - 2 minutes. Season with salt.
  6. Fill the pie shell with the mushrooms, onion and cheese.
  7. Whisk together eggs, cream, cayenne pepper, salt. Pour into the pie shell.
  8. Bake the pie in the middle of the oven for about 40 minutes, until it has a nice color.
  9. Serve with a green salad.

wild chantarelle

many chantarelles

basket with chantarelle mushrooms

ingredients for chantarelle mushroom pie

trimming chantarelles

chantarelles on a cutting board

sweating chantarelles

pie dough

pie dough pressed out in a 12 inch cast iron skillet

pre baked pie crust

pie crust filled with chantarelle and onion

pie with added cheese

pie with added egg mixture

chantarelle mushroom pie baked and ready to be served

a slice of chantarelle pie



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