Did you count down from 10 and stay up past midnight last weekend?
I did, and yes, I’m consider that an accomplishment. Our fabulous friends Gracie and Andrew threw their second annual New Year’s Eve party—I’m rolling my eyes hard at the fact that I just used annual as a description of a New Year’s Eve party, but bear with me—and I, with the help of Sarah from Wisconsin From Scratch, got to make a not-so-unreasonable amount of hors d’oeuvres for the party. Everything turned out delicious, and with the exception of my fallen gougères, everything looked like perfection too.
But all that bustling to make buckwheat blinis, a second batch of gougères (still not as airy as I wanted), and 10 pounds of chicken pâté meant that I completely and totally forgot to post the only new recipe I’ve made in the last couple of weeks.
Basically, I bought a lot of mushrooms. Then I got to work. I wanted a pie that had a flaky, crispy phyllo dough crust but didn’t require too much effort. Inspired by Bon Appétit, it seemed like a single skillet pie was the way to go. Cutting board, skillet, and one large bowl was basically the entirety of the mess. And in my kitchen, that’s a god damn miracle.
So here’s the deal with this one: you cook down onions, mushrooms, and some accoutrements in a skillet until they’re nice and flavorful. You transfer that all to a bowl, mix in lots of cheese. The skillet gets wiped (paper towel + one, maybe two swipes) and phyllo dough gets layered in, with olive oil in between, to get some of that crispiness we all know and love. Then the mushrooms are poured back in, the dough is inartistically smashed down and you put it in the oven.
This sort of lazy, beautiful recipe might be my signature 2017 thing. We’ll see if I eventually snap out of it (I don’t know if I want to).
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 medium onions, coarsely chopped
- 1½ pounds mixed mushrooms, like oyster, crimini, portabellas, trimmed and coarsely chopped
- 1 teaspoon Kosher salt
- 2 large garlic cloves, minced
- ¼ cup chopped flat-leaf parsley
- 2 eggs
- 5 ounces goat cheese, divided
- ¼ cup parmesan cheese
- Pinch of red pepper flakes
- Ground pepper
- ½ pound phyllo dough (usually about ½ a package)
- Preheat the oven to 400F degrees.
- Heat 2 tablespoons olive oil in a large, cast iron skillet over medium heat. Add onions and cook until translucent. Turn heat to medium low and cook, stirring occasionally, until onions start to caramelize, about 15 minutes.
- Turn heat up to high again and add in mushrooms. Cook until mushrooms begin to leach out water, season with salt, and cook for about 15-20 minutes, until mushrooms have softened and most of the liquid is gone. Stir in garlic and red pepper flakes and cook for an additional minute. Remove from the heat, taste and adjust salt, and stir in the parsley, 4 ounces goat cheese, Parmesan, and freshly ground pepper to taste.
- Wipe out skillet with clean paper towel. Add one piece of phyllo dough to skillet, brush lightly with olive oil, then add the next. Continue until you've used up all the phyllo dough. Add mushroom mixture, and top with remaining 1 ounce goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
- Cook pie over medium heat until bottom of pastry is slightly golden, about 3 minutes. Transfer skillet to oven and bake until phyllo is a crispy golden brown, about 20–25 minutes. Let pie cool slightly, then cut into wedges and serve.