Recipes: Main Entrees

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Cheesy Asparagus and Wild Mushroom Pie

Recipe courtesy of Chef Keith Snow of Harvest Eating.


1/4 cup olive oil extra virgin
3 Tbsp. organic butter
1/4 cup sliced leeks, white part only
1 Tbsp., thyme minced
1/4 cup white wine dry
1 bunch asparagus tips only
1 lb. mushrooms assorted wild or domestic
2 large eggs
1 cup Gruyere cheese grated
3/4 cup Parmesan cheese grated
2 cups ricotta cheese whole milk
Salt & pepper to taste


  1. In a large saute pan over medium high heat, cook the garlic and leeks until they begin to soften – about 5 minutes.
  2. Now add the mushrooms and continue to cook for another 7-8 minutes or until they begin to wilt. Now, add the asparagus, cook for a few more minutes and deglaze with white wine. Add the thyme and season to taste.
  3. In a large bowl combine the ricotta, egg, 1/2 cup Parmesan, 1 Tbsp. Gruyere and salt and pepper. Mix well.
  4. In the pre-baked pie shell spread the ricotta cheese mixture on the bottom and top with the some of the remaining Gruyére and Parmesan cheese.
  5. Top the cheese with the asparagus and mushroom mixture and top with the remaining cheese.
  6. Bake for 25 minutes in a preheated 350-degree oven.

Chef’s Notes: If you have any leftover filling, just toss some cooked whole wheat pasta with it, use as lasagna filling, or top some crisp bread and you’ve got a nice appetizer.

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