4.1.2013

Chèvre-porcini pie brings up aromatic tastes


Rich pie that is baked with mushrooms and goat cheese gives joy during winter time. Chèvre-porcini pie unites delicate flavors of forest mushrooms and herbal, tart aromas of goat cheese. Same time it gives a little promise about summer and its colors and tastes.

Chèvre-porcini pie is elegant entity with aromatic tastes and earthy colors.

Chèvre-porcini pie recipe:
dough:
3,5 dl wheat flour
125 g butter
0,5 dl water

filling:
25 g dried mushrooms, (porcini)
butter, canola oil
1‒2 onions
2 teaspoons herbal mix
2 eggs
2 dl cream
salt, pepper
150 g goat cheese
rosmarine

Pick butter with wheat flour. Add water and mix even. Set dough to refrigerator meanwhile you make the filling.
   Soak mushrooms with cold water for half an hour. Mince onions, brown them with mushrooms in a pan with butter and canola oil. Season with herbal mix. Combine eggs with cream and season with salt and pepper. Press dough so that the bottom and sides of casserole are covered. Spread first mushroom mix and pour eggmilk over it. Slice goat cheese and put over the filling. Fry 20‒30 minutes in oven with 200 Celcius.

Fresh porcini that has just stand out is elite of mushrooms.

Classic combination has balanced tastes
Chèvre-porcini pie and French sauvignon blanc have a combination where aromas match up. Strong aromas of chèvre and its creamy, tart features call much of the wine. Traditional choice is to serve sauvignon blanc. Accidity of wine and its herbal aromas make taste of cheese softer and counterbalance on strong sourness of chèvre.
   Sancerre and Pouilly-Fumé are located on upriver of Loire. They are famous for their elegant and high-class sauvignon blanc wines. Blackberry and grassy aromas are typical for wines and herbal, mineral and fresh tastes are familiar on a palate. Pouilly-Fumé has aromas of light smokiness that is typical for those wines.
    Pouilly-Fumé de Ladoucette represents tradition of French winemaker and family that has been in wine business nearly 240 years. During the production grape juice has been in contact with its lees (sur lie) nearly six months. That has made more fruitiness and more body for the taste of the wine. Wine has not been in contact with oak so to retain and emphasize the nature of Sauvignon Blanc and its natural aromas and freshness.

Chèvre-porcini pie and fresh white wine offer aromatic enjoyment.

Glass of wine:
Pouilly-Fumé de Ladoucette. France, Loire, Pouilly-Fumé 2009. Bright yellow, intense and fresh wine which has dry taste with strong aromas of blackberries and gooseberries. Very elegant and rich in nuances.

Text: Heikki Remes
Photos: Eeva Remes
www.viinimies.com

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