~ Thanks to Nicoletta & Beppe’s, located in the heart of Portland’s Pearl District, for bringing us Sound Tasting! ~
Looking for a delightful vegetarian alternative, or simply a delicious addition to your holiday dinner table? Look no further!
Join host Marti Mendenhall in the kitchen with local choral virtuoso Dr. Ethan Sperry as they whip up a flavorful Scandinavian Mushroom Pie (pictured below). All the while discussing Dr. Sperry’s upcoming concert with the Oregon Repertory Singers, his past choral travels, culinary adventures, and how music and the art of food can ultimately bring people together.
From Behind the Microphone
2 ½ cups chopped onions 2 ½ cups unbleached white flour
3 tbsps butter 2 tsps baking powder
8 cups chopped mushrooms ¼ tsp salt
1 tsp dried thyme 1 cup butter
½ tsp salt 1 cup sour cream
Lots of freshly ground black pepper Flour for coating the dough and board for rolling
8 oz. cream cheese
1 tbsp milk
|To make the filling, sauté the onions in the butter in a large skillet. When onions are soft and translucent, add mushrooms and thyme and sauté for a few more minutes, until the mushrooms release their juices. Add the seasonings. Cut the cream cheese into small pieces and then stir it into the mushrooms until it melts. Remove from the heat and set aside until the crust is ready.
Preheat the oven to 400°.
For the crust, combine the flour, baking powder, and salt in a large mixing bowl. Using an electric mixer or by hand, cut in the butter just enough to achieve an evenly textured crumbly mix. Stir in the sour cream to form a soft dough. Generously dust the dough with flour and form it into a ball.
On a heavily floured board, roll out 2/3 of the dough to fit a 10-inch pie plate. Trim the edges. Fill with the mushroom mixture. Roll out the remaining dough about ¼ inch thick (thicker than a usual pie crust) and cut into strips 1 inch wide. Weave the strips into a lattice over the filling. Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
For the glaze, beat the egg and milk. With a pastry brush, thoroughly coat the pie crust.
Bake the pie for 25 to 35 minutes, until the crust is puffy and golden.
Serve with glazed onions, and beet and horseradish salad.
Ethan’s Playlist for Cooking
Born in New York City, Dr. Sperry began studying conducting at the age of eight, cello at the age of twelve, and singing at the age of eighteen. He has earned a bachelor’s degree in Philosophy from Harvard College and Masters and Doctoral degrees in Choral Conducting from the University of Southern California.
Ensembles under his direction have won over 20 medals at International Choir Competitions, performed at over a dozen professional conference in the United States and toured to Bermuda, Canada, China, England, Estonia, Finland, France, Germany, Guadeloupe, Ireland, Italy, Jamaica, Japan, Korea, Luxembourg, Puerto Rico, Russia, and Taiwan, and have performed at major venues in the United States, including the Hollywood Bowl and the Kennedy Center.
Also, Sperry is a frequent collaborator with film composer A.R. Rahman and has appeared as a guest conductor for him numerous times including at Bollywood Night at the Hollywood Bowl and the 2008 Filmfare Awards, the Indian equivalent of the Oscars.
Sound Tasting with Host Marti Mendenhall, features interviews with chefs, musicians and foodies about music, food, behind-the scenes info and a how-to recipe on every show.
Marti Mendenhall, Jazz Singer, Food Enthusiast
You can follow Sound Tasting on Social Media:
Join us Friday, October 13th at 2 p.m. for Sound Tasting: Episode 1, featuring Dr. Ethan Sperry. Listen live at 99.1 FM in the heart of Portland – or online anywhere at PRP.fm.
This week on Sound Tasting, The Oregon Repertory Singers will give away a free tickets to their upcoming concert on Saturday, October 21st, at 3pm and Sunday, October 22nd at 3pm. Listen to the live show for a chance to text-to-win!
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