To avoid us going crazy from all the smells in the kitchen while baking duck for Thanksgiving… I made some finger foods for us to nibble on before the bird was ready to serve…
about 12 bite sized pies
for the dough
75 g (2.6 ounces) butter
250 ml (1 cup) flour regular flour (or whole wheat)
250 ml (1 cup) of dried porcini mushrooms (or other mushrooms)
one medium sized shallot
2-3 table spoons medium dry port (or similar)
2 tablespoons sour cream
salt & pepper
Mix the dough ingredients together and let rest for a while in the fridge. Grease a mini muffin pan or small cake tin molds with butter. You may prefer to roll the dough out but I take one portion at a time and, with my bare hands, flatten them out to fit the tiny molds. How many you get depends on the size of the molds you’re using (I had some dough left over that can be used for something else). Pre-bake the shells 10-15 min at 200°C (392 F). Let cool.
Soak the dried mushrooms in cold water for about 30 minutes to an hour. The mushrooms should be ready when they’ve softened. Chop the shallot into tiny pieces and sauté in butter at low heat until soft and golden. Put aside for later. Drain the mushrooms and keep the liquid for later use*. Chop the mushrooms in smaller pieces and sauté in a dry pan on medium heat. If they’re too dry in the beginning you may add some of the soaking water. Sprinkle some salt over and when all the water has disappeared its time to start feeding with butter, thyme, the sautéed shallots and later on the port. When the alcohol has dissolved add some spoons of sour cream. The mushroom filling should be a little thick but not too thick. Add some of the soaking liquid to make it slightly thinner. Season with salt and pepper. Let cool.
Fill the pie shells and bake in the oven for about 10 minutes. Sprinkle some parmesan on top and bake for another 10 minutes. Let the pies cool a little before popping them out of the mold. I served mine as finger food with bubbly. However, they work perfectly well as a starter with an arugola & walnut salad.
*I use the remaining liquid for mushroom stews, stocks, noodle soups and whatever I will be cooking in the next few days. This time I used some in the duck stock .