| Prep: 30 mins | Cook: 50 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 34g | 20g | 28g |
| sugars | fibre | protein | salt |
| 3g | 2g | 16g | 0.8g |
Why I Love Swedish Västerbotten Pie with Mushroom and Onion
If you’ve greeted the dawn with the smell of freshly baked bread wafting through an open window, then you understand the joyous anticipation of biting into a warm slice lathered with butter. For me, this Västerbotten Pie with Mushroom and Onion “Västerbottenpaj med svamp och lök” triggers that exact same jubilation. As a fusion recipe writer, the melding of flavors is a delightful journey, with each dish bringing something new and exciting.
A Touch of Swedish Inspiration
With my background diving into health-conscious meals and comfort food, it’s always thrilling to experiment with international cuisines. This particular recipe drew inspiration from the world-renowned Swedish chef, Magnus Nilsson. Not only does this Västerbotten Pie with Mushroom and Onion perfectly encapsulate hearty comfort, but it bridges the gap between my West Coast heritage, with its fresh ingredients, and the hominess of classic American comfort food.
Crafting the Perfect Balance
When you dive into a slice of this savory pie, you’ll note an equilibrium of flavors – salty Västerbotten cheese, earthy mushrooms, and the pungent yet mild bite of white onions. The rich cream adds depth to the amalgamation, creating a sumptuous sauce encased within a crisp, buttery crust. This balance between light and decadent, between healthy and indulgent, is what makes this dish special.
In terms of comparisons, this dish can be likened to a classic French Quiche. Swap the typical gruyere for the Swedish Västerbotten cheese, and you’ll find you’ve taken a unique culinary excursion without ever leaving your kitchen. To pair, I might suggest a simple, fresh salad tossed with a light vinaigrette or perhaps a charred Brussel sprout side to lend some contrasting flavors to the palate.
For me, cooking isn’t merely a way to satisfy hunger; it kindles connections and nurtures the soul. This Västerbotten Pie with Mushroom and Onion is a testament to that very love of food, embodying the essence of family, taste, and hearty satisfaction.
What You’ll Need
- 8 oz Västerbotten cheese
- 1 cup all-purpose flour
- 1/2 cup butter
- 4 tablespoons cold water
- 4 eggs
- 1 cup cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sliced mushrooms
- 1 large onion, diced
- 2 tablespoons olive oil
Method
Step One
Start with the crust by combining the butter with the all-purpose flour. Gradually add the cold water while kneading it into the flour and butter. Continue this process until you have a smooth dough. Cover the dough in cling film and leave it to chill in the refrigerator for about 30 minutes.
Step Two
While the dough is chilling, preheat your oven to 375 degrees. When the dough is ready, roll it out on a lightly floured surface. It should be large enough to line a medium-sized pie dish. Place the dough in the pie dish, pressing it down to fit the contours of the dish. Trim any excess dough off the edges. Use a fork to pierce small holes in the base of the pie crust to prevent it from bubbling when baking. Blind bake the crust in the preheated oven for 15 minutes.
Step Three
In the meantime, heat the olive oil over medium heat in a frying pan. Add the sliced mushrooms and diced onion to the pan and sauté them until they soften and release their juices. This should take approximately 10 minutes. Season with salt and set them aside to cool.
Step Four
In a separate bowl, combine the eggs, cream, cheese, salt, and pepper. Whisk the mixture until everything is fully incorporated together. Add the sautéed mushrooms and onion to the cheese mixture and stir well.
Step Five
Retrieve the blind baked pie crust from the oven. Pour the cheese and mushroom mixture into the pie crust. Lower the oven temperature to 350 degrees and then return the pie to the oven. Bake the pie for 35 minutes or until the filling has set and the top is golden. Let the pie cool for a few minutes before serving it.
