Mushroom and Shallot Rustic Pie

Ingredients

• For the ricotta shortcrust pastry
• 200 g plain flour
• 150 g ricotta cheese
• 100 g unsalted butter, cold and diced
• For the filling
• 1 big white onion
• 4 shallots
• 3 to 4 stalks spring onions
• 2 garlic cloves
• 200 g white mushrooms
• 250 g portobello mushrooms
• 30 g dry porcini mushrooms
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon organic honey
• 1 cup white wine (your selection)
• 1/2 teaspoon dry rosemary (optional)
• 1/2 teaspoon salt
• 1 grind fresh black pepper
• 3 eggs, lightly beaten
• 1/2 cup whole cream

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