Mushroom Pie Food

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

CREAMY MUSHROOM POT PIE

Steps:

• Pre-heat the oven to 180°c.
• In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
• Add the garlic and thyme and sauté for another minute before stirring in the flour.
• pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
• Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
• Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
• Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
• Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
• Remove from the oven and serve.

MUSHROOM PIE

Steps:

• Saute the onions in butter in a large skillet.
• When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
• Add the seasonings.
• Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
• Remove from the heat and set aside until crust is ready.
• Preheat oven to 400°F.
• For the crust, combine the flour, baking powder and salt in a large mixing bowl.
• Cut in the butter just enough to achieve a crumbly mix.
• Stir in the sour cream to form a soft dough.
• Generously dust the dough with flour and form into a ball.
• On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
• Trim the edges.
• Fill with the mushroom mixture.
• Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
• Weave the strips into a lattice over the filling.
• Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
• For the glaze, beat the egg and milk.
• With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
• Bake the pie for 25-35 minutes, until the crust is puffy and golden.

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.

MCGUIRE'S STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

STEAK AND MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling.
• Bake until heated through, about 15 minutes.
• Serve with your favorite mashed potatoes and vegetables.

MINI CREAMY MUSHROOM PIES

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

MUSHROOM, SPINACH & POTATO PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
• Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
• Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

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.