Adapted from Middle-Earth Recipes. Serving size: “4 – 6 hungry little hobbits”
- 1 pound whole mushrooms
- 1 pound ground sausage
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 2 stalks celery, diced (we used 1 leek)
- 1 carrot, diced
- 2 Tbsp. flour
- 1/4 Cup dry white wine
- 1 1/2 Cups chicken stock
- 1 Tbsp. thyme
- 1 tsp. paprika
- 1 teaspoon sage (we subbed with 2 bay leaves)
- Salt & pepper to taste
- 1 pie crust (if not using cornmeal crust)
- Clean mushrooms and cut into quarters.
- Crumble the sausage & place in a large, deep pan. Cook over medium heat.
- Add onions, garlic, then celery and carrot, and cook about 5 minutes.
- Add mushrooms and cook 5 minutes more until vegetables are tender.
- Stir in flour and cook a couple of minutes, still stirring.
- Add wine and half of the stock, stirring and working out any lumps. Add remaining stock and bring to a boil.
- Turn heat to low, add herbs, salt and pepper and cook 10 minutes.
- Pour into deep pie dish or 8×8 baking dish and set aside.
- Place pie dough over top of filling in pie dish. Bake pie at 375 degrees for 30 minutes or so, until crust is lightly browned and filling is bubbly.
Cornmeal Crust (makes enough for two pies)
1 3/4 Cups flour, 3/4 C. yellow cornmeal, 1 teaspoon salt, 1/2 pound cold butter, 1/4 Cup shortening, 1/3 – 1/4 Cup ice water. Mix flour, cornmeal, and salt in a large bowl. Cut in butter. Add shortening and continue to work dough until texture resembles coarse meal. Sprinkle water over dough and knead with hands. Refrigerate dough 30 minutes to 24 hours (can also be frozen). Roll dough on a floured surface to 1/4 inch thickness.
I am not a baker, so I usually prefer to buy pre-made pie crust. “Along with a green salad and warm bread, this pie feeds a family of 4 – 6 hungry little hobbits.” We currently have a crop of fresh marjoram, rosemary, thyme — so a sprinkling of those we added to the stew because we didn’t have a bottle of dry white. Substitutions are fun.