Cheddar Cheese And Mushroom Pie Food

CHEDDAR CHEESE AND MUSHROOM PIE

Steps:

• Melt butter in large skillet over medium, heat.
• Add onion; cook 2 minutes.
• Add mushrooms, salt, pepper, Worcestershire and lemon juice.
• Cook 5 minutes, stirring occasionally.
• Drain mushroom mixture.
• Heat oven to 375°F.
• Combine mushroom and cheese; mix well.
• Turn into pastry shell.
• Arrange pastry strips, lattice fashion on top of filling. (I use full top and cut design in it).
• Trim ends even with edges of shell.
• Moisten and fold overhang over strip ends.
• Flute edges.
• Beat egg yolk and water and brush over pastry.
• Bake 35 to 40 minutes or until pastry is golden.
• Serve hot or cold.
• Better to let cool for 5 to 10 minutes before cutting.

CHICKEN POTPIE WITH CHEDDAR CRUST

Steps:

• Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
• Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
• Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
• Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch pie dish.
• Melt butter in a saucepan over medium-high heat. Whisk in flour. Continue to whisk until the flour combines thoroughly with butter, 2 to 3 minutes. Add milk, a little at a time, whisking to prevent burning, until thickened. Keep stirring until it begins to boil. Reduce heat and allow to simmer.
• Heat oil in a large pan over medium heat. Add chicken and cook and stir until no longer pink in the centers, 7 to 10 minutes. Add mushrooms, onion, celery, carrot, rosemary, oregano, garlic, salt, and pepper and cook until they begin to soften, about 10 minutes. Add the milk mixture and stir thoroughly. Simmer for an additional 5 to 10 minutes. Stir in Cheddar cheese and mustard until cheese is melted.
• Lay 1 sheet of pie pastry in the prepared pie dish. Add the chicken mixture to the dish. Cover pie with remaining pastry, pinching the sides together and trimming off any excess dough. Cut a slit in the center of the pie for ventilation.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

HOT CHEDDAR-MUSHROOM SPREAD

Steps:

• In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.

EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST

Steps:

• Set oven to 400 degrees.
• Prepare a 9-inch glass pie plate.
• Roll out the puff pastry sheet to an 11-inch square, then transfer to prepared pie plate; trim edges.
• In a bowl beat the cream cheese until smooth.
• Add in the half and half and eggs; beat until combined.
• Squeeze out any moisture in the thawed spinach well using you hands before adding inches.
• Add in all remaining ingredients; mix with a wooden spoon to combine.
• Pour into puff pastry crust.
• Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
• Bake for about 25 minutes, or until the filling is set.
• Cool for 10 minutes before slicing and serving.

MUSHROOM CRUSTED HAM AND CHEESE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium pan, saute mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper.
• Butter the bottom and sides of a 10 inch deep dish pie pan with remaining butter. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle shredded cheese over the mushrooms.
• In a blender, beat together cream cheese, eggs and hot pepper sauce until well incorporated. Stir in diced ham. Pour over the shredded cheese and bake 30 minutes or until set in center. Garnish with fresh chopped parsley.

SPINACH MUSHROOM CHEESY QUICHE

Steps:

• Heat olive oil in a saute pan, toss spinach until it cooks down.
• Combine fresh garlic, onions, milk, eggs & grated cheese.
• Mix parmesan and garlic powder together (do not combine with other ingredients).
• Spread spinach out in the pie crust.
• Pour egg mixture into crust.
• Arrange mushrooms and feta over the top
• Sprinkle with parmesan/garlic mixture.
• Bake for one hour at 350.

BEEF AND CHEESE PIE

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

EASIEST CHEDDAR SHEPHERDS PIE

Steps:

• Brown ground beef and add onion; cook until onion is transparent.
• Add soup, veggies and garlic and mix, pour into a oblong baking dish.
• Spread mashed potatoes on top and sprinkle with cheese.
• Bake at 350°F for 30 minutes.
• •Looking for a variation on this recipe? Try this: Instead of topping with mashed potatoes and cheese, top the casserole with a single layer of tater tots instead. This is also a big hit.