Mushroom pie

I’ve baked this mushroom pie for years; it’s the centerpiece of our Thanksgiving dinner, and every good brunch. As part of the silliness of the ebook edition of Wisdom’s Kiss, I created a king, Cuthbert of Montagne, who’s an avid mushroom collector and who serves Cuthbert en Croûte (“Cuthbert in crust”) as the kingdom’s national dish.

The recipe is included here because everyone — seriously: everyone — who tastes it wants the recipe. So ta da.

Cuthbert en Croûte, a.k.a. Savory Mushroom Pie

Preheat oven to 400°


1 tablespoon butter

1 large onion, chopped or sliced thin

2 pounds mushrooms (try a combination), stemmed and sliced, about 12 cups.

1 tablespoon thyme, fresh or dried

½ teaspoon salt

fresh ground pepper


1 cup whole-wheat flour

1¼ cup white flour plus extra for dusting

2 teaspoons baking powder

¼ teaspoon salt

1 cup (8 ounces) chilled good butter, cut in pieces

1 cup (8 ounces) chilled sour cream

1 egg

1 teaspoon milk

coarse sea salt (optional)

Melt butter in large skillet on medium-high heat. Sauté onion, mushrooms and seasonings until onion is translucent, mushroom liquor has cooked out, and the filling is relatively dry. Taste and adjust seasonings.

While mushrooms cook, pulse dry ingredients in a food processor. Add butter and pulse until mixture is grainy. Transfer to a mixing bowl and stir in sour cream (bare hands are okay), until sour cream is fully incorporated. Kneed several times.

Roll out half the dough on a floured surface and line a 10” or deep 9” pie plate. Fill with mushrooms. Roll out remaining dough, cut into strips, and arrange in a lattice pattern atop mushrooms. Trim and crimp edges.

Whisk together egg and milk, and brush onto lattice for that glorious golden crust. Sprinkle lattice with a little coarse salt if desired.

Bake 25-30 minutes until the pie looks done. Serve warm or room temp; can be baked ahead and reheated.

Delicious accompaniments: beet relish; cranberry sauce; gravy.