The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.55
WINTER2017

Pleasant House Bakery’s
mushroom & kale pie.

Serves 4-6.

This recipe belongs to Art Jackson from the Pleasant House Bakery in Chicago. We are most grateful for his contribution; the Pleasant House makes some of the best food on either side of the Atlantic and the atmosphere at the little dining room lives up to its name.


  • Chicago_Pleasant_House_postcard007.jpg 8 oz (227 g) Russian or black kale (or a combination of them)
  • 2 oz (57 g) plus 1 oz (28 g) unsalted butter
  • 5 oz (142 g) thinly sliced shallots
  • 8 oz (227 g) sliced cremini mushrooms
  • 8 oz (227 g) sliced shiitake mushrooms
  • 1 head roasted garlic
  • 2 oz (57 g) flour
  • 4 oz (114 g) white wine
  • 1 quart (948 mL) milk
  • 3 oz (85 g) grated Parmesan cheese
  • Salt and pepper
  • Pie crust dough for a double 9-inch (22.5-cm) crust ( see the notes)
  • 1 egg beaten with 1 Tablespoon (15mL) milk

  1. Remove the stems from the kale and tear the leaves into 1 inch (2.5-cm) pieces. Cook the kale in a large pot of rapidly boiling salted water until tender, usually in about 5 minutes.
  2. Remove the kale to a strainer and set aside. Gently squeeze the kale in its strainer with the back of a spoon to remove most of the liquid.
  3. Heat a large skillet over medium heat and add 1 ounce (28 g) of butter. Add shallots and fry until they begin to soften, for about 5 minutes. Add the mushrooms and fry until they release all of their water to become dry.
  4. Add the remaining 2 ounces (57 g) butter and the roasted garlic, then stir in the kale. followed by the flour. Stir in the wine and cook the mixture for 5 minutes.
  5. Blend the milk into the kale mixture and cook everything, stirring, for another 5 minutes.
  6. Stir in the cheese, season the mixture with salt and pepper, then let it cool.
  7. To assemble the pie, roll out half of the pie dough and line a 9-inch (22.5-cm) pie pan. Fill with the mushroom mixture. Roll the remaining dough and cover the filling, crimping the edge. Beat the egg in a small bowl and beat in the milk. Brush the egg mixture over the top crust. Bake at 350°F (180°C) until the crust turns golden brown, usually in about 45 minutes to 1 hour.

Notes:

- Store-bought puff pastry can be substituted for the pie crust dough. Instead of making a pie with a double crust, use the puff pastry to top the filling.

- The filling can be made a day ahead.

- If you cannot get cremini and shiitake mushrooms, use what you can find and make the pie anyway.