Mushroom Soup and Phyllo Pastry Mushroom Pies
recipe

A delightful mushroom soup enhanced by flavorful mushroom pies made from phyllo pastry. This recipe takes you on a culinary journey through the bounty of the forest, perfect for festive occasions or everyday indulgence.
Preparation Time: 60 minutes
Serving Size: 8 servings

Ingredients:

- 25 g dried porcini mushrooms
- 2 dl water
- 50 g butter
- 1 onion, chopped
- 2 cloves garlic, crushed
- 400 g fresh mushrooms (e.g. chanterelles or porcini)
- 1 l vegetable broth
- 2 dl cream
- Salt and pepper to taste
- Fresh parsley for garnish

For the Mushroom Pies:

- 250 g phyllo pastry
- 100 g melted butter
- 200 g mushroom filling (e.g. morels and other mushrooms)
- 1 egg
- Salt and pepper to taste

Instructions:

1. Soak the dried porcini mushrooms in water for about 30 minutes and then chop them finely.
2. In a pot, melt the butter and sauté the onion and garlic until soft.
3. Add the fresh mushrooms and cook until they are tender.
4. Stir in the soaked porcini and vegetable broth. Simmer for about 15 minutes.
5. Blend the soup with an immersion blender and stir in the cream. Heat again and season with salt and pepper.
6. For the mushroom pies: Brush a baking dish with melted butter and layer phyllo pastry sheets in the dish.
7. In a bowl, mix the mushroom filling, egg, salt, and pepper. Pour the filling over the phyllo pastry.
8. Cover the filling with more phyllo pastry sheets and brush the top with melted butter.
9. Bake at 180°C (350°F) for about 25-30 minutes or until the top is golden brown.
10. Serve the mushroom soup alongside the mushroom pies and garnish with fresh parsley.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 8 g
Carbohydrates: 15 g
Fat: 28 g
Fiber: 2 g

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