MUSHROOM PEAR MELTS
I really like mushrooms with cheese. Add pears, broil away and you have got a scrumptious open-faced sandwich. Serve with a salad and fruity tea. -Marla Hyatt, St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Stir in salt and pepper., Place toast slices on a rack of a broiler pan. Top with mushrooms; layer with pears and cheese. Broil 3-4 in. from heat until cheese is lightly browned, 2-3 minutes.
Nutrition Facts : Calories 421 calories, Fat 20g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 883mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 9g fiber), Protein 19g protein.
MUSHROOM PIE
A classic savory pie made with a luscious mushroom filling made easy using ready made pie crust. Make this hearty pastry dish fresh off the oven on a cold day to instantly warm you up!
Provided by Maike
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450º Fahrenheit.
Nutrition Facts : Calories 332 kcal, Carbohydrate 25 g, Protein 6 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 59 mg, Sodium 242 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
BUTTER LETTUCE SALAD WITH CRISPY PROSCIUTTO, OYSTER MUSHROOM CHIPS, CABRALES AND PEARS
Steps:
- Preheat the oven to 375 degrees F.
- Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of "cooked on" to the bottom of the baking sheet, about 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl.
- MMMMM...mushroom chips!
- Cut the prosciutto crosswise into 1/2-inch strips. Try to keep them separated. Coat a large saute pan with olive oil and put over low heat. Lay the prosciutto strips in the pan, and when they start to shrivel and shrink add more strips to the pan. When the strips get crispy and crinkly give them a douse of red wine vinegar. Stir quickly and turn off the heat. Remove the strips to paper towels until ready to use. These are best when they are cooked the day of use.
- Separate the leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking. Add the lettuce to a large bowl and toss in the mushrooms chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check the seasoning to make sure the salad is dressed appropriately. Arrange the salad on serving plates and sprinkle with the prosciutto strips.
- Let everyone tell you that you are a super star!!!
SWISS MUSHROOM PIE
"I needed a before-dinner snack, so I conjured this up with ingredients that I had at home," remarks Rita Weaver of Lakewood, Washington. "It was enjoyed by all." Rich wedges also would make a nice brunch dish or light lunch alongside a salad.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers., Place remaining pastry over filling; trim, seal and flute edges. Cut slits in the top. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes. Cut into wedges.
Nutrition Facts : Calories 476 calories, Fat 31g fat (17g saturated fat), Cholesterol 66mg cholesterol, Sodium 361mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
HERBED GRAIN SALAD WITH MUSHROOMS, HAZELNUTS AND PEARS
Instead of the usual Mediterranean flavors, this grain salad has a whiff of Eastern Europe, with dill, hazelnuts and mushrooms. Ripe pear adds juicy and sweet notes. It's great for fall and winter parties, and can be prepared well ahead of time, but wait till the last minute to stir everything together.
Provided by Julia Moskin
Categories grains and rice, salads and dressings, main course, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.)
- Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich.
- Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt.
- When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes.
- When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 224 milligrams, Sugar 4 grams
MUSHROOM PIE
Make and share this Mushroom Pie recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
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.
MINI CREAMY MUSHROOM PIES
Individual party pies with vegetarian garlicky filling, flavoured with caraway for a Scandinavian feel
Provided by Good Food team
Categories Buffet, Starter
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 373 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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