Mushroom pie


A hearty pastry with fresh mushrooms and herbs as a delicious starter… or even as a main course!


2 tbsp Farina
2 tbsp Paniermehl - Breadcrumbs
150 g porcini mushrooms
400 g ricotta cheese
100 g Fontina cheese
30 g Parmesan cheese, grated
6 eggs
1 bunch parsley
2 tbsp olive oil
1 pinch/es of salt and pepper


  • Wash the mushrooms and cut into thin slices.
  • Wash the parsley, dry and mince finely.
  • Pour the oil into a frying pan and fry the mushrooms for a few minutes until they are soft.
  • Season with salt and pepper, add the parsley, and remove from heat.
  • Beat the ricotta cheese with a whisk until it forms a soft crème.
  • Cut the Fontina cheese into cubes, add to the ricotta, add the shaved parmesan cheese and the egg yolks, and mix everything together well.
  • Mix the flour with 2 tablespoons of water, fold into the cheese mixture, and then add the mushrooms.
  • Add a pinch of salt to the egg white and beat until stiff, then fold into the mixture.
  • Grease a round cake tin, with high edges and a diameter of 22 cm. (9 in.), sprinkle with the Schär Pan Gratí readcrumbs, and fill with the mushroom-cheese mixture.
  • Preheat the oven to 160° C. (325° F. / Gas Mark 3) and bake for about 40 minutes.
  • Do not open the oven door before the required baking time has expired so that the pastry does not fall.