Torta Salata ai Funghi {Savory Mushroom Pie} from Bell'Alimento

Today’s Mushroom Pie post brought to you by the bella of the ball- Paula of Bell’Alimento.

Fall and Winter just call out to us to make bubbling casseroles, gratins, and savory pies…And what better to put in one of those savory pies than Mushrooms ; ) Torta Salata ai Funghi is a pie will that will be sure to go into your rotation during these cold months.


It’s creamy, cheesy and yes full of shroom goodness! Creamy because it’s made with a bechamel sauce {swoon}. Cheesy because it includes Provolone cheese melted to perfection. And of course there are 16 ounces of majestic mushrooms. All of that contained in a beautiful, flaky buttery package.

This is perfect to make ahead of time and pop it into the oven when you come home!

Torta Salata ai Funghi {Savory Mushroom Pie}
What you’ll need:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic – minced
16 ounces mushrooms – sliced
1 tablespoon flat leaf Italian Parsley – chopped
salt/pepper
4-6 slices of provolone cheese
2 pie crusts

1 egg – beaten
béchamel:
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

What to do:
1. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.

2. WHILE mushrooms are sautéing, prepare the béchamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sautéed mushrooms. Stir to combine. Set aside.

3. Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.

4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.

5. Allow pie to cool before slicing.

Buon Appetito!



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