Champilège 3 : Fall fungi pie soup



Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.



Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.


Bunapi and awabi-take.


In a white wine chicken broth, with thyme.



Sealed, and baked.


Fall salmon pot pie


A salmon and mushroom pie hidden in a pumpkin. That’s Halloween on the plate.


This month :

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

So let’s go for Japanese season produce and even tofu for a dairy free pie :


Autumn/Fall is the season of kabocha pumpkin, salmon, mushrooms (shiitake).


Kabocha pumpkin crust : 1/3 boiled kabocha flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt, chili flakes and enough of the squash cooking water to for a dough.


The fresh ingredients.


Gravy : I stir-fried onion, garlic, the feet of the shiitake with salt and black pepper. Then added the shiitake hats, the peas. To cream it, passed in the blender : 1/2 block of silky tofu, 1 glass of white wine, a tbs of potato starch. I’ve added the fish and parsley raw.

Baked 45 minutes.


The crust is perfectly cooked. The inside is a little curded (I should have added the wine to the onions to avoid it), but it looks nice.


Cress and parsley pesto on the plate.




Autumn colors (1) : Pumpkin crust


A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.


Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.


Then I baked them at 160 degrees, about 30 minutes.


A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.


Crack crack, rice bran pie and cracker dough

Des biscuits salés. Crackers.

The dough is my quick weekday dough :
A : White flour + nuka (rice bran). About 20% of bran in weight, but that makes the same volume as the flour as bran is very light.
B : Add about 1 tbs of olive oil and 3 pinches of sea salt per cup.
C : Add water progressively. Mix. Form a ball.
That’s all. It’s ready to use.

For savory, I prefer olive oil. For sweet, it’s good too, but white (unflavored) sesame oil gives a more cake-like taste.

They are blond and nutty.
Here sesame, black pepper and coarse salt for flavorings.
After baking about 30 minutes, I let them dry. The next day, I pass them 3 minutes in the oven-toaster and let cool. They are then completely dry. It’s the original meaning of “biscuit” (bis-cooked).

Baked at the same time : pumpkin tarts. No need to pre-bake the dough. Click here.

An an empty crust for uncooked toppings. See here.
In this case, I pick the dough well with a fork and push it around the sides. I don’t use “beans” here. If need I put a second mold on top of the dough. No need here.
I fill the molds 30 minutes before baking. That way, it keeps its shape better.