This savory Italian crostata combines the umami-rich, earthy flavors of our Porcini Mushrooms with our unique Nepitella seasoning for a delicious dish that will have the family begging for a second helping.
PORCINI MUSHROOM CROSTATA
Prep time: 50 minutes | Cook time: 40 minutes | Serves 4-6
▢ 1.5 cups all-purpose flour
▢ 1 tsp salt
▢ 1 stick of butter (8 tbsp) chilled, cut into small cubes
▢ 1 tbsp vodka
▢ 1/4 cup ice water
▢ 1 egg (for egg washing)
▢ 1 shallot, minced
▢ 2 tbsp butter
▢ 2 tbsp olive oil
▢ 4 cloves garlic, minced
▢ 1 packet Bona Furtuna Dried Porcini Mushrooms, rehydrated
▢ 6 oz cremini mushrooms, diced
▢ 2 tsp Bona Furtuna dried Nepitella
▢ Pinch of Sicilian Chili Pepper Flakes (optional)
▢ spritz of fresh lemon juice
▢ 1/4 cup freshly grated pecorino-romano cheese
- Combine flour and salt in a food processor and mix. Add chilled, cubed butter and pulse until the flour/butter mixture looks like small pebbles.
- Drizzle in the vodka and water, tbsp by tbsp, until the dough begins to come together in a shaggy mixture. You don’t want to add too much water, otherwise, your dough won’t have those delicious buttery flakes when it bakes. Turn out the shaggy dough onto a clean surface and bring it together into a ball until it holds together. Wrap in cling film and press into a disk. Refrigerate for at least an hour.
- Rehydrate the Bona Furtuna Dried Porcini Mushrooms in lukewarm water for 1 hour. Strain the mushrooms out, reserving the deliciously umami-flavored broth for later. Pass the mushrooms through a strainer a few times, to remove any residual grit. Squeeze out any excess liquid, and roughly chop the porcinis. Set aside.
- Bring a large saucepan to medium-high heat, then add the olive oil and butter. Add both porcini and cremini mushrooms and season generously with salt and pepper. Saute the mushrooms, but do not stir too frequently as you want the mushrooms to brown.
- Once the mushrooms have browned, add the shallots, garlic, Nepitella and chili flakes (if using), and saute for another 3-5 minutes, until the shallots and garlic have cooked. If and when the pan begins to look a little dry, add a few tablespoons of that reserved mushroom water. Allow the mushrooms to absorb the liquid, add a few more tablespoons of the water, and allow the mushrooms to absorb. You don’t want the mixture to be watery, as it will make your crostata soggy, so keep a close eye to make sure that all the liquid is absorbed. If it isn’t, strain out your mixture before adding it to your crostata. Taste the mushrooms and adjust seasonings as needed, before spritzing with a squeeze of fresh lemon juice.
- If your dough has been refrigerated for over 3 hours, bring it out 30 minutes prior to assembling. Preheat your oven to 400℉. Roll out your dough on a gently floured surface into a round, ⅛ inch thick dough. Line the backside of a metal sheet pan with parchment paper, and carefully transfer your dough onto the parchment.
- Drain any excess liquid from your mushroom mixture, and spread it evenly into the center of your dough, leaving enough dough on the sides to fold a 1-2 inch crust over the mushrooms. Shower the mixture with freshly grated pecorino.
- Make an egg wash with your egg and a few tbsp of water, and gently begin to fold the dough, overlapping as needed. Brush the dough with your egg wash. Shower the mushroom filling with pecorino, and bake your crostata until the crust turns a golden brown, and the bottom of the crust is cooked (roughly 30 minutes). You can check this by lifting carefully from the parchment and feeling whether the crust is hard or soft. Allow your crostata to cool for 15 minutes before serving. Mangiamo!