- 2 shallots
- 350 grams of mushrooms chanterelles
- 2 tablespoons butter
- black pepper
- 100 ml cream
- 2 eggs
- 180 g flour 00
- 1 teaspoon baking powder
- 125 grams of cottage cheese
- 3 tablespoons extra virgin olive oil
Peel and finely chop the shallots, peeled the mushrooms, wipe with a damp cloth and cut in half length-wise larger, put the butter in a hot frying pan and brown the shallots then mushrooms, then season with salt and of pepper.
Add the cream and cook for 5 minutes in pan discovery, in order to evaporate the liquid in vegetation and turn off the heat, transfer the contents of the skillet into a bowl and when it cools, Incorporat the beaten eggs.
In another large bowl mix the flour, baking powder, ½ teaspoon of salt, ricotta and extra virgin olive oil.
Grease and sprinkle with bread crumbs 4 trays from 12-14 cm in diameter, roll out the dough with a rolling pin, ricavatene 4 discs with which the molds lined and filled them with the mixture of chanterelles.
Bake on the bottom of a preheated oven at 170 degrees for 30 minutes.
Once baked the pie you can accompany with a bowl of cranberry jelly.