Ingredients
Group I
- 3 cups of oyster mushrooms
- salt
- 2 sprigs of tarragon (minced)
- 1 tablespoon of onion chives (chopped)
- pat of butter
- 2 cloves of garlic
- ½ cup of leek (chopped)
- 1 handful of radish greens
- 1 handful of baby turnip greens
- 2 tablespoons of stock or water
Group II
- 2 cups of flour (sifted)
- 1 teaspoon of salt
- 1/3 cup of butter (frozen)
- 1/3 cup of chicken drippings (or butter)
- 1/3 cup of ice water
Group III
- 1 pat of butter
- 1 tablespoon of flour
- 1 cup of stock (the fattier the better)
- salt and pepper to taste
Group IV
- 2/3 cup of carrots (minced finely)
- 1 stick of new celery (minced)
- 4 new potatoes (chopped and simmered in stock until soft)
- 1 tablespoon of fresh parsley (chopped)
- 1 tablespoon of onion chives (chopped)
Directions
Preparation
- Put 1/3 cup of butter in the freezer.
- Chop up 4 potatoes and simmer in stock until soft.
- Preheat oven to 350 degrees.
Phase 1
- Heat a cast iron frying pan on high.
- When dry pan is hot, add oyster mushrooms and salt.
- When water forms, add tarragon and chives.
- When water disappears, decrease heat to low.
- Add butter and garlic and cook for 1-2 minutes.
- Add greens and stock and cook for an additional minute.
- Turn off.
Phase II
- Add flour and salt to food processor.
- Turn on processor and add frozen butter in chunks.
- Add chicken drippings or more butter.
- Add water until dough forms in ball. Turn off food processor.
- Separate dough into two balls and roll each as thin as you can get it.
- Line greased 9-inch pie pan with half of the dough and reserve the other half for pie top.
Phase III
- In a small pan, melt pat of butter over low heat.
- Add remaining ingredients. If gravy seems too thin, sprinkle more flour.
- Stir until gravy thickens. Turn off.
Phase IV
- Put Group I ingredients in pie pan.
- Add Group II.
- Add Group III.
- Add Group IV.
- Cover with top crust.
- Bake at 350 until crust is golden brown.
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