Chestnut Mushroom Tourtiere

5 Dec

Vegetarians no longer have to skip the traditional tourtiere! For convenience, use pre-cooked, vacuum-packed chestnuts. Serve tourtiere warm or chilled with tomato chili sauce or fruit chutney.
–Alison Kent, recipe developer

Photo: My Yen Trung; Styling: Signe Langford

Prep time: 20 minutes
Total time: 1 hour
Makes: 6 to 8 servings

1 pkg (15 g) dried mushrooms
8 oz (250 g) cremini or white mushrooms
3 tbsp butter
1 stalk celery, diced
1 leek (white and light green parts only), thinly sliced
1 carrot, diced
1 tbsp chopped fresh sage (or ¾ tsp dried sage)
1 tsp salt
½ tsp ground allspice
¼ tsp pepper
3, 100 g pkg vacuum-packed cooked peeled chestnuts (or 1-½ cups cooked peeled chestnuts)
2 eggs, beaten
2 frozen 9-inch (23 cm) deep-dish pie shells, thawed

In small, heatproof bowl, pour 1 cup boiling water over dried mushrooms; let stand for 15 minutes. Reserving liquid, transfer mushrooms to food processor; add cremini mushrooms; pulse until chopped.

In large skillet, melt butter over medium-high heat; cook celery, leek and carrot until softened, stirring often, about 4 minutes. Stir in chopped mushrooms, sage, salt, allspice, and pepper; cook until mushrooms are softened, about 4 minutes. Stir in reserved mushroom liquid and cook until almost all liquid is evaporated, about 2 minutes. Transfer mixture to large bowl; let cool slightly.

Pulse chestnuts in food processor until coarsely chopped. Stir into mushroom mixture, along with all but 1 tbsp of the beaten egg.

Beat 1 tsp water into remaining egg. Spoon filling into one of the pie shells; lightly brush edge with some of the egg wash.  Remove remaining pie shell from its foil liner and invert over filling. Pinch shells together and flute edges to seal.

Brush top of pie with more of the remaining egg wash. Cut 2 or 3 steam vents in top. Bake in bottom third of 400°F (200°C) oven until deep golden, about 45 minutes. Let stand at least 10 minutes before cutting into wedges.

CHESTNUT KNOW-HOW: Vacuum-packed chestnuts are flavourful, affordable, readily available year-round in most grocery stores, and are convenient to use. If you choose to roast and peel your own chestnuts, consider wearing a pair of clean, form-fitting gardening gloves. Then, very carefully cut an X on the flat side of each chestnut with a sharp knife. Place chestnuts in a heavy skillet or roasting pan and toss with a couple of teaspoons of oil. Roast in 425°F (220°C) oven until shells curl back and inner brown skin can be easily removed, up to 15 minutes, checking and shaking pan often. Peel while still warm. Or, cut an X on the flat side of each chestnut. Working with 6 at a time, cook in boiling water until points of cut curl, about 3 minutes; drain. Pull off skins while still warm. Once all are peeled, place chestnuts in saucepan, cover with water and bring to boil. Reduce heat and simmer until tender, about 5 minutes.

(Recipe by Alison Kent, Dec 2011, Reader’s Digest Canada)

(Find more special-dietary-needs holiday recipes here.)

2 Responses to “Chestnut Mushroom Tourtiere”

  1. Cheryl December 17th, 2012 at 7:48 AM #

    This sounds and looks too good not to try for both the vegans in the family as well as the meaters

    • Valerie Howes December 18th, 2012 at 7:12 AM #

      Hi Cheryl,
      I hope you do try it. A quick note: it’s vegetarian, but not vegan, because of the butter and eggs.
      Happy Holidays!

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