Pan-roasted mushroom and kale slab pie with an all-butter crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 104) by Cathy Barrow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on June 11, 2021

    I made a single-crust, open-faced version. I just had 10 oz frozen spinach (instead of kale), which seemed like enough relative to the mushrooms, although more would have fit. I used the sherry but omitted the red pepper flakes. The pie was very tasty. Without the top crust, this served 4 for dinner with a side salad. I would make it again the same way, but with even more mushrooms and the full amount of greens, and perhaps some blue cheese for added flavor.

  • Lsblackburn1 on December 16, 2018

    This was delicious. My first slab pie was not pretty, but made a great vegetarian option for a casual pie-themed dinner party.

  • MollyB on November 23, 2018

    Delicious pie! We had it as a vegetarian main dish for Thanksgiving, and it was a big hit. A lot of work, but worth it. One caution - the weight for fresh kale seemed off (too much). Once we chopped the amount of kale as listed, there was no way it would fit in the pie; I would go by the volume measure (5 c) on the chopped fresh kale, not the weight.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.