Mushroom Pie with Truffle Cream

Mix butter with egg, add water, salt and flour. Knead smooth dough, wrap in plastic wrap and refrigerate for 30 minutes.

Soak shiitake mushrooms in cold water for 2–3 hours, then boil in salted water for 30–40 minutes.

Rinse the champignons and oyster mushrooms under running water and chop them finely. Chop the shallot finely as well. Sauté the mushrooms with onion in melted butter with the addition of vegetable oil until golden brown.

Add salt, ground pepper, thyme, and garlic oil, sauté for a few more minutes. Finely chop the boiled shiitake mushrooms and add to the mushroom filling.

Add mascarpone cheese, milk, 2 eggs, parmesan cheese, feta cheese, salt and pepper to the blender bowl. Blend until smooth.

Remove the dough from the refrigerator and roll it out. Transfer it to the form and shape the edges. Lightly prick the bottom with a fork so that steam escapes during baking and the dough does not bubble. Put the form in the freezer for 20–30 minutes, then bake for 10 minutes at 180 °C.

Spread the filling on the prepared crust and pour the cheese mixture over it. Bake for another 10–15 minutes. 5 minutes before it's done, sprinkle the pie with grated sulguni cheese.

For decoration, whip the cream in a mixer. Add the remaining ingredients (sour cream, truffle paste, chives, tarragon, and herbs) to the blender bowl and whip until smooth, then manually combine with the whipped cream.

Blend vegetable oil, tarragon, and herbs in a blender to make green oil.

Place spinach leaves on a plate, then add a piece of pie. Add a spoonful of truffle cream, drizzle with green oil and sprinkle with ground pepper.