Artichoke Wild Mushroom Pie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE AND MUSHROOM PIE RECIPE



Artichoke and Mushroom Pie Recipe image

Provided by á-4460

Number Of Ingredients 11

1/2 c. grated Parm. cheese
(1) 17 1/2 ox. pkg frozen puff pastry sheets, defrosted
2 T. butter
1 # white mushrooms, sliced 1/2" thick
2 T. lemon juice
1 1/2 tsp. salt
1/2 tsp pepper
2 T. flour
1 c. heavy cream
(2) 14 oz. cans artichoke hearts, drained and cut in half
1/2 c. grated Swiss cheese

Steps:

  • Oven 400 degrees Sprinkle 1/2 parm. cheese on a board and roll 1 sheet puff pastry into a 12/10" rectangle, using the cheese as you would flour. Place the sheet of puff pastry on 15x10" jelly roll pan lined with parchment or alum. foil. Roll out other piece of puff pastry in same manner. Ref. both while making the filling. In a saute pan, melt butter, add mushrooms and cook till liquid in pan begins to evaporate, about 4-6 min. Sprinkle lemon juice over the muushrooms and season with salt and pepper. Sprinkle flour over the mushrooms and stir till flour begins to cook. Gradually add the cream, about 3 min., whisking till mixture is smooth and thick. Add arthichoke hearts, (you can refg. at this point). Spread filling over chilled bottom crust and top with Swiss cheese. Cover with top crust and slash a few vent holes in top. Crimp edge with fork and bake 20-25 min. till golden and puffed.

WILD MUSHROOM PIE



Wild Mushroom Pie image

Make and share this Wild Mushroom Pie recipe from Food.com.

Provided by Jacques Lorrain

Categories     Vegetable

Yield 8 serving(s)

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled, cut into pieces
4 1/2 tablespoons ice water (about)
3/4 ounce dried porcini mushroom (about 3/4 cup)
2 tablespoons unsalted butter
1/2 cup shallot, finely chopped
2 1/2 teaspoons garlic, minced
10 ounces fresh mushrooms (such as crimini, chanterelles and/or stemmed Shiitake, thickly)
3 large eggs
1/3 cup half-and-half
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
2 cups Swedish Fontina cheese (about 8 oz) or 2 cups Danish Fontina cheese, grated (about 8 oz)
to taste fresh parsley sprig

Steps:

  • FOR CRUST:
  • Mix flour and salt in medium bowl.
  • Add butter and rub with fingertips until mixture forms coarse meal.
  • Mix in enough water by Tbsp to form moist clumps.
  • Gather dough into ball; flatten into disk.
  • Wrap in plastic and chill until firm, about 45 minutes.
  • (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.
  • Transfer to 9-inch glass pie plate; crimp edges.
  • Refrigerate 30 minutes.
  • Preheat oven to 375 F.
  • Line pie crust with foil.
  • Fill with dried beans or pie weights.
  • Bake 10 minutes.
  • Remove foil and beans.
  • Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.
  • FOR FILLING: Place porcini in small bowl.
  • Add enough hot water to cover.
  • Let soak 30 minutes.
  • Drain mushrooms.
  • Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
  • Add porcini and saute 2 minutes.
  • Season to taste with salt and pepper.
  • Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.
  • Season with salt and pepper.
  • Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.
  • Bake until center is set, about 40 minutes.
  • Transfer to rack and cool slightly.
  • Garnish with parsley.
  • Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced

Nutrition Facts : Calories 387.1, Fat 29.1, SaturatedFat 17.5, Cholesterol 160.2, Sodium 398, Carbohydrate 19.3, Fiber 1, Sugar 1.3, Protein 13.3

ARTICHOKE PIE



Artichoke Pie image

Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.

Provided by Lisa Bianco

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 55m

Yield 7

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
½ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
  • Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
  • Bake in preheated oven for 45 minutes, or until crust begins to brown.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g

ITALIAN MUSHROOM AND ARTICHOKE PIE



Italian Mushroom and Artichoke Pie image

Make and share this Italian Mushroom and Artichoke Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 17

12 sheets frozen phyllo dough, thawed
1/2 lb fresh wild mushrooms or 1/2 lb cremini mushroom
2 (10 ounce) packages frozen artichoke hearts, thawed
1/4 cup fresh lemon juice
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup chopped fresh parsley
salt
fresh ground black pepper
1 (15 ounce) carton low-fat ricotta cheese or 1 (15 ounce) carton fat-free ricotta cheese
3 eggs
1/2 cup freshly grated parmesan cheese
1 tablespoon all-purpose flour
freshly grated nutmeg
3 tablespoons unsalted butter

Steps:

  • Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
  • In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
  • Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
  • Add in the broth in small amounts, waiting until it is absorbed before adding more.
  • Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
  • Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
  • Preheat oven to 375°; oil a 10-inch springform pan.
  • Melt butter and mix with the remaining 2 tablespoons oil.
  • Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
  • Add the artichoke mixture, then top with the ricotta mixture.
  • Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
  • Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
  • Brush with any remaining oil-butter mixture.
  • Bake 40 minutes or until golden; remove from oven and cool, uncovered.
  • Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
  • Serve hot, warm, or at room temperature.

ARTICHOKE MUSHROOM PIE



Artichoke Mushroom Pie image

This is a dish I used to make a lot as a newly wed (the first time!) I have served it as an appetizer or side dish and once as a main dish. It's a nice addition to a brunch as well.

Provided by Hey Jude

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 frozen 9-inch deep dish pie shells
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (4 ounce) can mushrooms, drained
4 beaten eggs
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded gruyere or 1 cup swiss cheese
1/4 cup chopped ripe olives
1/8 teaspoon pepper

Steps:

  • Remove pie shells from freezer; turn 1 shell out of foil pan onto waxed paper and let thaw for 10 minutes; press gently to flatten.
  • In a medium skillet, cook garlic in hot oil, stir in artichokes and mushrooms; spoon mixture into bottom of the pie shell still in the pan.
  • In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
  • Place flattened shell on top, turn under and crimp edges; cut slits in the top.
  • Bake at 350° for 40-50 minutes; let cool 5 minutes before cutting into wedges.

Nutrition Facts : Calories 516.8, Fat 34.1, SaturatedFat 13, Cholesterol 195.3, Sodium 882.7, Carbohydrate 30.6, Fiber 4.4, Sugar 3.4, Protein 23.2

ARTICHOKE & WILD MUSHROOM PIE



Artichoke & Wild Mushroom Pie image

Make and share this Artichoke & Wild Mushroom Pie recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 large onions, finely sliced
300 g artichoke hearts, grilled and halved
300 g mixed mushrooms, halved if large
1 garlic clove, crushed
1 teaspoon fresh thyme leave
500 g ready-made shortcrust pastry
1 egg, plus
1 pinch salt, plus
1 tablespoon water, beaten together to glaze
1/4 cup flat leaf parsley, very roughly chopped
142 ml sour cream, to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
  • On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
  • Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
  • Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.

Nutrition Facts : Calories 560.8, Fat 37.7, SaturatedFat 10.2, Cholesterol 44, Sodium 620.1, Carbohydrate 48.3, Fiber 6.7, Sugar 3.5, Protein 9.8

More about "artichoke wild mushroom pie food"

RUBY TUESDAYS MENU - WARRENTON VA 20186 - (540) 341-4912 - ALLMENUS
grilled fresh 10 oz. chicken breast with fresh sauteed portobello mushroom slices&comma; artichokes and parmesan cream sauce. Served with fresh steamed broccoli and white cheddar mashed potatoes
From allmenus.com


WILD MUSHROOM ARTICHOKE PAELLA - DADS THAT COOK
Paella is an iconic Spanish dish that consists of saffron flavored rice cooked with meat, seafood, and/or vegetables. This is a wonderful vegetarian version that you can impress your family and friends with! INGREDIENTS: DIRECTIONS: Massage the saffron with your thumb and fingers and place the saffron granules in a ramekin or small bowl.
From dadsthatcook.com


JERUSALEM ARTICHOKE, LEEK & MUSHROOM PIE [VEGETARIAN] - THE …
Dec 1, 2014 Deliciously creamy, this vegetarian Jerusalem artichoke, leek & mushroom pie makes the best of this season’s vegetables. Jerusalem artichokes make a nice change from potatoes. This dish is perfect for a mid-week dinner or casual entertaining. The cream sauce and fluffy puff pastry make it a very satisfying and comforting meal on a cold day.
From theflexitarian.co.uk


RED TRUCK BAKERY IN VIRGINIA SERVES WORLD-FAMOUS PIES YOU'LL LOVE
Mar 15, 2020 Perhaps the most famous is the pumpkin pie. Come Thanksgiving, you can bet that Red Truck bakery churns out as many of these as possible. Each individual pie is made with a time-honed recipe, local ingredients, and garnished with a miniature truck.
From onlyinyourstate.com


ARTICHOKE & WILD MUSHROOM PIE - GOOD FOOD MIDDLE EAST
Try shopping online at www.wildfoods.com for a range of wild mushrooms. Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside.
From bbcgoodfoodme.com


MUSHROOM AND ARTICHOKE SAVORY PIE RECIPE - LEMONS & SPICES
Mar 30, 2022 Remember our easy and tasty mushroom and artichoke frittata? Well, with the same fillings, you can prepare a fantastic savory pie that can become a main dish, a party snack, or an easy-to-carry street food if you are traveling, commuting, or at work.
From lemonsandspices.com


ARTICHOKE & WILD MUSHROOM PIE – PONTALO.NET
Sep 2, 2024 This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites. Cook:1 hr. Serves 6
From pontalo.net


ARTICHOKE WILD MUSHROOM PIE RECIPES
In a medium skillet, cook garlic in hot oil, stir in artichokes and mushrooms; spoon mixture into bottom of the pie shell still in the pan. In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
From tfrecipes.com


ARTICHOKE & WILD MUSHROOM PIE RECIPE - RECIPEOFHEALTH
Get full Artichoke & Wild Mushroom Pie Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com


THE 15 BEST RESTAURANTS IN WARRENTON, VA - WITH MENUS, …
Fantastic visit today with a tasty lunch and a delicious Pecan Pie to bring home. (Happy Birthday to me ?) The staff were friendly and helpful. Couldn't have had a better visit. We even decided to order a Kentucky Bourbon Pecan Pie to be delivered to a family member in Mississippi.”
From restaurantji.com


ARTICHOKE AND MUSHROOM PIE - EAT WELL RECIPE - NZ HERALD
Great sprinkled with chopped parsley and served with sour cream. For extra flavour, add some dried and reconstituted mushrooms eg shiitake and/or porcini.
From nzherald.co.nz


WILD MUSHROOM AND ARTICHOKE DIP RECIPE - FOOD.COM
Combine mushrooms and remaining ingredients except cooking spray in a large bowl stifling until well blended. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes or until thoroughly heated.
From food.com


RECIPE ARTICHOKE & WILD MUSHROOM PIE - COOKINGBITES.COM
Mar 16, 2017 Ingredients 3 tbsp olive oil 2 large onions, finely sliced 300g grilled artichoke hearts, halved 300g mixed mushrooms, halved if large 1 garlic clove...
From cookingbites.com


FARM STATION CAFE MENU - WARRENTON VA 20187 - (877) 585-1085 - ALLMENUS
Ask about our seasonal specials baked daily, to include most of the following: cupcakes, hand pies, scones, croissants, seasonal tea bread, cookies, eclairs, brownies & bars.
From allmenus.com


Related Search