Heat olive oil and butter in a skillet over medium heat.
After melting the butter and olive oil add the garlic, mushrooms, and parsley.
Reduce heat to low. Season with salt and pepper, and cook for ten minutes.
In the meantime, prepare the sauce. In a small saucepan melt butter over medium heat.
Add flour and stir constantly for a couple minutes. Add heated milk and salt. Cook until mixture has thickened.
Pour the sauce over the sautéed mushrooms and stir.
Spray pie dish with cooking spray and press pie dough in the dish. Lay three or four slices of provolone cheese onto the pie dough.
Pour mushroom mixture into the pie dish.
Cover with remaining three or four slices of provolone cheese. Lay the remaining pie dough over the top and crimp edges to seal. Brush the top of the pie with a beaten egg.
Bake at 350 F for 35-40 minutes.
Let the pie cool for 15 minutes before slicing or else it will fall apart. I didn't wait, and sure enough, mine fell apart!
Savory Mushroom Pie
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic – minced
16 ounces mushrooms – sliced
1 tablespoon flat leaf Italian Parsley – chopped
4-6 slices of provolone cheese
2 pie crusts (I bought mine!)
1 egg – beaten
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt
Preheat the oven to 350 F. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.
WHILE mushrooms are sautéing, prepare the béchamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sautéed mushrooms. Stir to combine. Set aside.
Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.
Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.
Allow pie to cool before slicing.