Chestnut and Mushroom Pie is a savory and hearty dish that combines the rich flavor of chestnuts with the earthiness of mushrooms.
Ingredients:
- 2.2 pounds (about 4 cups) chestnuts
- 2.2 pounds (about 8 cups) mushrooms (a mix of wild mushrooms and button mushrooms is best)
- 3 medium onions
- 1/2 cup red wine
- 2 bell peppers
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 2 tablespoons garlic and parsley marinade (in oil)
- Salt, pepper, oil
- 2.2 pounds (about 1 package) phyllo dough
Instructions:
- Score the chestnuts and boil them for about 40 minutes. Peel and blend in a food processor until smooth.
- Finely chop the onions, mushrooms, and bell peppers.
- Heat some oil in a skillet and sauté the onions until golden. Lightly salt them, then add the mushrooms and peppers. Cook for a few minutes, then add the cumin, thyme, and garlic-parsley marinade. Continue cooking for 5–6 minutes.
- Stir in the blended chestnuts, red wine, and season with salt and pepper to taste. Cook for another 5–6 minutes, stirring constantly.
- Allow the filling to cool slightly. Take a sheet of phyllo dough, brush it lightly with oil, and spread the filling evenly. Roll it into a log and place it on a baking tray. Repeat with the remaining dough and filling.
- Bake the pie at 375°F (190°C) for about 20 minutes, or until golden and crispy
