Mushroom pie: a journey through science, nutrition, and culinary tradition

Savory pie: between tradition and innovation

The savory pie represents one of the most versatile and ancient culinary preparations in European tradition. Known in France as "quiche" and in Italy as "torta salata" or "torta rustica", this dish combines the simplicity of pastry with the richness of fillings that vary according to seasons and regions. The mushroom version, in particular, combines the earthy flavor of mushrooms with the creaminess of béchamel and the savoriness of scamorza cheese, creating a perfect balance of flavors and textures. In this chapter, we will explore the origins of this preparation and its evolution in contemporary cuisine.

History and evolution of the savory pie

Savory pies have a history rooted in antiquity. The Romans already prepared similar dishes, as attested by Apicius in his "De re coquinaria". However, the modern form of the savory pie began to spread in medieval Europe, particularly in England and France. The main characteristic of these preparations was the ability to preserve food longer thanks to the protection offered by the pastry. Over time, the savory pie evolved from a preservation method to a culinary delicacy, with increasing experimentation of ingredients and techniques.

The rustic pie in italian gastronomic culture

In Italy, the savory pie has assumed distinct regional characteristics. In Liguria we find the famous pasqualina, in Trentino the potato pie, while in Tuscany the "torta coi bischeri". The mushroom version is particularly widespread in the Apennine and Alpine areas, where mushroom foraging is a deep-rooted tradition. The rustic mushroom pie therefore represents not only a delicious dish but also a cultural heritage that unites botanical knowledge, culinary traditions, and knowledge passed down through generations.

Mushrooms: the protagonists of our savory pie

Mushrooms are not simply an ingredient, but the true protagonists of our savory pie. Their selection, preparation, and cooking crucially influence the final result. In this chapter, we will explore the world of edible mushrooms, their nutritional characteristics, and the best varieties to use in a rustic pie. We will also delve into cleaning and preparation techniques to maximize their flavor and preserve their nutritional properties.

Mushroom selection: which varieties to choose

The choice of mushrooms is fundamental for a successful savory pie. We can distinguish between cultivated and wild mushrooms. Among the cultivated ones, champignon (Agaricus bisporus) are the most common and accessible, with a delicate flavor that pairs well with many ingredients. Porcini mushrooms (Boletus edulis) are instead the kings of wild mushrooms, with an intense and aromatic flavor. Other excellent varieties for the savory pie are chanterelles (Cantharellus cibarius), yellowfoot chanterelles (Cantharellus tubaeformis), and field mushrooms (Agaricus campestris). According to a study published in the Journal of Food Composition and Analysis, porcini mushrooms contain the highest level of essential amino acids among edible mushrooms, making them particularly nutritious.

Comparative table of mushroom varieties for savory pie

Nutritional properties of mushrooms: a concentrate of wellbeing

Mushrooms are an extraordinary food from a nutritional point of view. They are low in calories (about 20-30 kcal per 100g) but rich in essential nutrients. They contain good quality proteins, fiber, B vitamins (especially B2, B3, and B5), selenium, copper, and potassium. Furthermore, they are one of the few non-animal sources of vitamin D, particularly when exposed to UV light. A study in the International Journal of Microbiology highlighted that regular consumption of mushrooms can contribute to strengthening the immune system thanks to their content of beta-glucans, polysaccharides with immunomodulatory properties.

Average nutritional composition of mushrooms (per 100g of fresh product)

To deepen your knowledge of different mushroom species and their characteristics, visit the portal of the Unione Micologica Italiana (Italian Mycological Union), an authoritative resource for enthusiasts and experts.

Béchamel: the creaminess that makes the difference

Béchamel is one of the fundamental sauces of French and Italian cuisine, also known as mother sauce for its versatility. In the mushroom savory pie, béchamel has the function of binding the ingredients, adding creaminess, and contrasting with its delicacy the strong flavor of the mushrooms. In this chapter, we will analyze the scientific composition of this sauce, the chemical reactions that occur during its preparation, and the variations that can enrich our rustic pie.

Science of béchamel: a perfect emulsion

Béchamel is an emulsion stabilized by the starch in the flour. From a scientific point of view, it is a colloidal suspension in which globules of fat from the butter and milk are dispersed in an aqueous phase stabilized by gelatinized starch granules. The key to a perfect béchamel lies in temperature control: the starch must be cooked enough to lose the flavor of raw flour but not too much to lose its thickening power. A study published in the Food Hydrocolloids Journal shows that the optimal temperature for the gelatinization of wheat starch is between 85°C and 95°C, an interval in which the granules swell maximally without breaking.

Béchamel variations for the mushroom savory pie

The classic béchamel calls for butter, flour, and milk, but there are numerous variations that can enrich our savory pie. Replacing part of the milk with cream yields a richer and creamier sauce. Adding nutmeg enhances the flavor of the mushrooms. For a lighter version, you can use whole wheat or rice flour, or replace part of the butter with extra virgin olive oil. For vegans, there are versions with plant-based milk and oil, although the result will be slightly different in terms of flavor and texture.

Table of béchamel variations and their characteristics

Scamorza: the cheese that unites flavor and structure

Scamorza is a traditional stretched-curd cheese from Southern Italy, similar to provolone but with a shorter aging period. In the mushroom savory pie, scamorza plays a fundamental role: it melts homogenously without releasing too much fat, gives a savory and slightly smoky note, and contributes to the structure of the filling. In this chapter, we will analyze the characteristics of this cheese, its nutritional properties, and its behavior during cooking.

Characteristics and origin of scamorza

Traditional scamorza is made with whole cow's milk and has a characteristic pear shape with a small head, due to being tied with string during shaping. The name "scamorza" would derive from the verb "scamozzare" which means "to behead", referring to the headless shape of some variants. The smoked version, particularly suitable for the mushroom pie, undergoes a smoking process with aromatic woods that gives it a distinctive flavor. According to the Production Regulations of Italian DOP Cheeses, scamorza must have a fat content on a dry basis of not less than 40%, which contributes to its excellent meltability.

Nutritional properties of scamorza

Scamorza is a moderately fatty and caloric cheese, with a significant protein intake. 100 grams of scamorza provide about 280 calories, 19 grams of protein, 23 grams of fat, and 1 gram of carbohydrates. It is rich in calcium (about 500 mg per 100g), phosphorus, and vitamin A. It also contains a fair amount of sodium (about 700 mg per 100g), so its consumption should be moderate in case of hypertension. In the mushroom savory pie, scamorza contributes not only to the flavor but also to the protein intake of the final dish.

Nutritional comparison of cheeses for savory pie (values per 100g)

To learn more about traditional Italian dairy production, visit the website of Assolatte - Italian Dairy Association, rich in information on Italian cheeses.

Pâte brisée: the perfect base for the rustic pie

Pâte brisée is the ideal base for our mushroom savory pie. Of French origin ("brisée" means "broken"), this pastry is characterized by its flakiness and its ability to support moist fillings without becoming soggy. In this chapter, we will analyze the science behind the flakiness of pâte brisée, the techniques to achieve a perfect result, and possible alternatives for different dietary needs.

Science of flakiness: how pâte brisée works

The flakiness of pâte brisée derives from the precise interaction between flour, fats, and water. The fats (butter or other) coat the flour particles, preventing the formation of an extensive gluten network. When the pastry is baked, the water present in the butter and added to the dough evaporates, creating steam that separates the layers of dough and gives the characteristic flakiness. A study published in the Journal of Cereal Science demonstrated that the temperature of the butter during preparation is crucial: ideal between 15°C and 18°C, to maintain optimal dispersion without melting completely.

Pâte brisée preparation techniques

There are two main methods for preparing pâte brisée: the classic method (sablage) and the modern method (creaming). In the classic method, cold butter is incorporated into the flour until a sandy mixture is obtained, to which cold water is added. In the modern method, slightly softened butter is worked with the flour, resulting in a more homogeneous but slightly less flaky pastry. For the mushroom savory pie, the classic method is preferable because it creates a more effective barrier against the moisture of the filling.

Comparative table of bases for savory pie

Complete recipe: savory pie with mushrooms, scamorza, and béchamel

After scientifically analyzing each component, it's time to put all the knowledge together to create the perfect mushroom savory pie. In this chapter, we will provide the detailed recipe, step by step, with all the precise times, temperatures, and quantities. We will also include practical tips to avoid common mistakes and variations for different dietary needs.

Ingredients and precise doses

For a 26 cm diameter savory pie (6-8 servings):

For the pâte brisée:

• 250 g of 00 flour
• 125 g of cold butter
• 1 teaspoon of fine salt
• 60-70 ml of cold water

For the filling:

• 600 g of assorted fresh mushrooms (porcini, champignon, chanterelles)
• 200 g of smoked scamorza
• 1 medium yellow onion
• 2 cloves of garlic
• 3 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• Fresh chopped parsley
• Fresh thyme (optional)

For the béchamel:

• 500 ml of whole milk
• 50 g of butter
• 50 g of 00 flour
• Nutmeg to taste
• Salt and white pepper to taste

Step-by-step preparation

Phase 1: preparation of the pâte brisée (30 minutes + resting)

Sift the flour into a large bowl. Add the cold butter cut into cubes and the salt. Work quickly with your fingertips until a sandy mixture is obtained. Add the cold water little by little, working the dough just enough to combine. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

Phase 2: cleaning and preparation of mushrooms (15 minutes)

Clean the mushrooms with a brush or a damp cloth, avoiding washing them under water to prevent them from becoming waterlogged. Slice the mushrooms about 5 mm thick. Finely chop the onion and garlic.

Phase 3: cooking the mushrooms (15 minutes)

In a large pan, heat the extra virgin olive oil. Add the onion and let it sweat over medium heat for 5 minutes. Add the garlic and let it golden for 1 minute. Add the mushrooms and sauté over high heat for 8-10 minutes, until they have released their water and it has evaporated. Salt, pepper, and add the chopped parsley. Turn off the heat and let cool.

Phase 4: preparation of the béchamel (10 minutes)

In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes to cook the flour without coloring it. Pour in the milk little by little, continuing to whisk to avoid lumps. Bring to a boil and let thicken, stirring constantly. Add nutmeg, salt, and white pepper. Turn off the heat and let cool slightly.

Phase 5: assembling the pie (10 minutes)

Roll out the pâte brisée on a floured surface until you get a disk about 3 mm thick. Line a buttered and floured 26 cm tart pan, making sure the pastry adheres well. Prick the bottom with a fork. Cut the scamorza into cubes. Distribute the cooled mushrooms and scamorza cubes over the pastry base and cover with the béchamel. Fold the edges of the pastry inward.

Phase 6: baking (35-40 minutes)

Preheat the oven to 180°C (convection) or 190°C (static). Bake the pie for 35-40 minutes, until the pastry is golden and the filling is hot. Let it cool for 10 minutes before serving.

Variations and suggestions

For a lighter version, replace the classic béchamel with a light version using skim milk and whole wheat flour. For a lactose-free variant, use low-lactose cheeses and béchamel with lactose-free milk. To enrich the filling, you can add chopped walnuts, aromatic herbs like thyme or rosemary, or cubes of cooked ham. For a vegan version, replace the béchamel with a plant-based version, the scamorza with vegan cheese, and use a butter-free pâte brisée.

Complete nutritional analysis of the mushroom savory pie

In this chapter, we will analyze in detail the nutritional profile of our mushroom savory pie. Using scientific nutritional databases and food analysis software, we will provide precise data on calories, macronutrients, micronutrients, and nutritional indices. This analysis is particularly useful for those following specific dietary regimens or are simply curious to know the nutritional intake of what they consume.

Nutritional values per serving (1/6 of the pie)

*Percentage values based on a 2000 kcal daily diet

Considerations on glycemic Index and glycemic Load

The mushroom savory pie has a medium-low glycemic index, thanks to the presence of fiber from the mushrooms and fats that slow down the absorption of carbohydrates. The glycemic load per serving is about 15, considered medium. This makes it suitable even for those who need to control blood sugar, naturally consuming it in the right portions and in the context of a balanced meal. According to a study published in the American Journal of Clinical Nutrition, dishes rich in fiber and unsaturated fats like this savory pie can help stabilize postprandial blood sugar.

Analysis of macronutrients and micronutrients

The mushroom savory pie provides a good amount of high-quality protein, thanks to the combination of that from mushrooms and cheeses. The fats are predominantly saturated (from butter and cheese), but it is possible to modulate this aspect by using light versions of the ingredients. Regarding micronutrients, the intake of calcium, vitamin B2, and selenium stands out. The mushrooms also contribute with antioxidants like ergothioneine, a sulfur-containing amino acid with neuroprotective properties.

Storage, pairings, and variations of the mushroom savory pie

Once prepared, our mushroom savory pie can be stored and consumed in different ways. In this chapter, we will explore the best storage techniques, the ideal pairings for a complete meal, and the regional and seasonal variations of this recipe. We will also provide practical tips for reheating without losing the flakiness of the pastry.

Optimal storage techniques

The mushroom savory pie keeps in the refrigerator for 2-3 days, well covered with plastic wrap or in an airtight container. For longer storage (up to 3 months), it can be frozen, preferably already cooked and cut into slices. Thawing should occur in the refrigerator for 12 hours, followed by reheating in the oven at 160°C for 15-20 minutes to recover the crispness of the pastry. A study in the Journal of Food Science and Technology demonstrated that savory pies with béchamel maintain their texture better if frozen quickly at -40°C and thawed slowly, conditions difficult to replicate at home but which explain the importance of freezing as quickly as possible.

Recommended pairings

The mushroom savory pie can be served as a main dish accompanied by a fresh salad with bitter leaves (arugula, radicchio) to contrast the richness of the filling. For a wine pairing, a young Pinot Noir or a Chardonnay not too oaky are excellent choices. For a complete meal, it can be preceded by a light vegetable soup and followed by a fruit salad. In summer, it pairs perfectly with gazpacho or a caprese salad.

Regional and seasonal variations

In Italy, there are numerous regional variations of the mushroom savory pie. In Piedmont, fontina is often used instead of scamorza and truffle is added. In Tuscany, pecorino is preferred and it is flavored with rosemary. In Sicily, sausage and Sicilian pecorino are often added. Regarding seasonal variations, in spring you can add asparagus and peas, in summer zucchini and mint, in autumn chestnuts and walnuts, in winter radicchio and walnuts.

To learn more about food preservation techniques, visit the website of the Istituto Superiore di Sanità (Italian National Institute of Health), food and nutrition section.

Savory pie: the perfect dish for every occasion!

The savory pie with mushrooms, scamorza, and béchamel represents a perfect example of how culinary tradition and food science can meet to create a delicious and nutritious dish. Through the detailed analysis of each component, we have discovered that this rustic pie is not only a delicacy for the palate but also a concentrate of nutrients.

The careful choice of ingredients, scientifically validated preparation techniques, and attention to cooking times and temperatures can elevate this simple recipe to a masterpiece of gastronomic balance.

Whether you are mycology enthusiasts, botanists, mycocultivators, or simply lovers of good food, we hope this in-depth article has provided you with the tools to appreciate and perfect every aspect of this magnificent savory pie.