Artichoke Wild Mushroom Pie Food

ARTICHOKE CROSTINI WITH WILD MUSHROOMS

Steps:

• Artichoke Purée: Lightly toast pine nuts in a dry saute pan over medium-low heat until golden. If using jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients except parsley and thyme to a coarse puree, stirring as needed. Season to taste with salt and pepper, and fold in fresh herbs. Set aside.
• Sautéed Wild Mushrooms: Place a large saute pan over medium heat. Add the minced shallot, tossing until translucent, slightly golden, and beginning to stick. Add the mushrooms, and a splash of the vegetable stock to deglaze. Add another splash of vegetable stock when the first stock addition reduces and the mushrooms begin to stick, being careful not to let it burn. Stir in fresh herbs and season with salt and pepper. Saute until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.Meanwhile, slice the baguette on the bias into slices. Lightly grease a hot griddle pan and grill lightly on both sides.
• To assemble, lay out crostini and on each place about 1 to 2 tablespoons of the artichoke puree. Top with sauteed mushrooms and finish with fresh horseradish root, shaved fine using a microplane zester, and drizzle with truffle oil if desired.

ITALIAN MUSHROOM AND ARTICHOKE PIE

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 & WILD MUSHROOM PIE

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.

ARTICHOKE MUSHROOM PIE

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.

ARTICHOKE AND MUSHROOM PIE RECIPE

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.

UNIQUE MUSHROOM PIE

Steps:

• Saute the onions and the mushrooms until tender. Cook the pie shell halfway as directed on package.
• Fill the pie shell in the following layers: onions and mushrooms; grated cheese, spinach souffle.
• Bake 1 hour at 350. Cool slightly before serving.
• Great for brunch.