Mushroom Herb And Parsnip Pie Food

MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
• Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
• Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.

MUSHROOM, HERB AND PARSNIP PIE

Steps:

• cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins).
• About 8 mins into cooking steam the carrot and leeks over the potato pan.
• Meanwhile heat the oil and 25g of the butter until foamy. add onion and cook for 5 minutes Add mushrooms and garlic and fry over a high heat for minutes.
• Sprinkle flour on mushrooms and toss to coat.
• Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
• Stir until sauce thickens and simmer for 15 minutes.
• Heat grill to high.
• Drain the potatoes and parsnips. Melt the remaining butter and gently fry the rosemary in it. Add the seasoned butter to the potatoes along with the milk. Mash until smooth.
• Add carrots and leeks to the mushroom mix and season.
• Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.