Suppilovahveropiirakka Ruispohjalla
recipe

A savory Finnish mushroom pie with a hearty rye crust.
Preparation Time: 1 hour
Serving Size: 6-8 servings
Ingredients:
Rye Crust:
- 1.5 dl rye flour
- 1.5 dl wheat flour
- 100 g butter
- Salt to taste
- 1 dl plain yogurt
Filling:
- 13 dl fresh funnel chanterelles
- 1/2 fresh chili
- 4 shallots
- 40 g bacon
- 1/2 bunch parsley
- 3 eggs
- 2.5 dl cooking cream
- 0.5 dl milk
- Herb salt to taste
- Black pepper to taste
- White pepper to taste
Instructions:
1. Prepare the rye crust: In a bowl, mix rye flour, wheat flour, butter, and salt. Add yogurt and knead into a dough.
2. Press the dough into a greased pie dish, covering the bottom and sides. Refrigerate while preparing the filling.
3. Prepare the filling: Chop the funnel chanterelles and sauté them in a dry pan until the moisture has evaporated. Transfer to a bowl and set aside.
4. Chop the bacon into small pieces and fry until crispy. Transfer to paper towels to drain.
5. Sauté the chopped shallots and chili in the bacon fat until soft.
6. Chop the parsley and mix it with the mushrooms, bacon, and other filling ingredients.
7. Whisk together the eggs, cooking cream, and milk. Season with herb salt, black pepper, and white pepper.
8. Pour the mushroom mixture over the rye crust, then pour the egg mixture on top.
9. Bake at 200°C (392°F) for about 40 minutes, or until the filling is set and the top is golden brown.
10. Allow the pie to cool slightly before serving. Enjoy!
Nutritional Information (per serving):
Calories: 320
Protein: 12g
Fat: 22g
Carbohydrates: 24g
Fiber: 3g
Sodium: 300mg

Reviews: 4.33 (2735 reviews) ★★★★★ share