Mushroom, Chicken & Apple Sausage Pie
2 tablespoons canola oil, divided
2 chicken apple sausages, sliced
1 large leek, chopped
2 cups sliced shiitake mushrooms, stems discarded
1 teaspoon chopped fresh basil
1/2 -1 teaspoon kosher salt, divided, or to taste
3 eggs
3/4 cup sour cream
1 cup packed grated Fontina cheese
1/2 cup grated Asiago cheese
Fresh black pepper to taste
dash of Worcestershire sauce
1 unbaked frozen, 9-inch pie shell
paprika to garnish
Preheat oven to 375°F.
Heat 1/2 tablespoons of the oil in a skillet over medium heat. Cook sausages for a few minutes on each side until browned. Transfer to a plate and set aside.
Heat remaining oil in a skillet over medium heat. Add leek, mushrooms, basil, and 1/4 to 1/2 teaspoon salt. Cook for 7 to 10 minutes or until leeks are translucent and mushrooms are tender. Stir in cooked sausage slices.
In a mixing bowl, whisk together the eggs, sour cream and both cheeses. Add remaining salt, pepper and Worcestershire. Add the leek and sausage mixture and stir to combine. Pour the mixture into the pie crust, spreading evenly. Sprinkle with paprika and bake for 40 to 50 minutes or until puffy and golden brown.
Serve with a side salad of micro-greens tossed with toasted pine nuts, craisins, mandarin orange segments and a balsamic dressing.
Chef Frank Krause – The Art Institute of Salt Lake City
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