ELEGANT MUSHROOM PIE RECIPE
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h5m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g
MUSHROOM SHEPHERD'S PIE
It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. -Glen Warren, Keswick, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.
Nutrition Facts : Calories 354 calories, Fat 22g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.
CREAMY MUSHROOM POT PIE
Creamy, fragrant mushrooms encased in crisp, buttery pastry makes this creamy mushroom pot pie the perfect vegetarian comfort food.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 388 kcal, Carbohydrate 31 g, Protein 7 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 259 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
WHAT TO SERVE WITH POPOVERS - 7 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
POPOVERS WITH WILD-MUSHROOM SAUCE
We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, to flavor these light and fluffy rolls.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Whisk together milk, eggs, and melted butter in a medium bowl; set aside. Whisk together flour and salt in a separate medium bowl. Pour milk mixture into flour mixture; whisk until blended. Cover; let batter stand 1 hour.
- Preheat oven to 450 degrees. Put 2 teaspoons oil into each cup of two standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place pans on a rimmed baking sheet. Transfer to oven; heat oil in pans 20 minutes.
- Pour batter into popover cups, filling each two-thirds full. Bake (do not open oven while popovers cook) 15 minutes. Reduce oven temperature to 350 degrees; continue to bake popovers until well browned and crusty, about 20 minutes more. Invert popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
- Meanwhile, heat remaining 8 tablespoons butter in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add sherry; cook until liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in tarragon, and season with salt and pepper.
- To serve, place popovers on plates, and spoon mushroom sauce on top.
GIANT MUSHROOM POPOVER RECIPE
Make and share this Giant Mushroom Popover Recipe recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375'F.
- Melt the butter in a 10" ovenproof skillet. Add the onion and saute over medium heat for 5 minutes.
- Stir in the mushrooms, garlic and salt, and saute for another 5 minutes. Add the sherry and cook, uncovered for 10 minutes longer.
- Meanwhile, place the eggs, milk and flour in a blender, and whip them into a smooth batter. Pour this over the mushroom mixture in the skillet, and transfer the pan to the center of the oven.
- Bake for 25-30 minutes, or until set. Cut into wedges and serve hot or warm.
- Serve popover with a green salad or some fresh fruit for a refreshingly uncomplicated meal.
Nutrition Facts : Calories 403.5, Fat 12.6, SaturatedFat 6, Cholesterol 233.1, Sodium 728.1, Carbohydrate 48.3, Fiber 3.1, Sugar 4.8, Protein 16.6
MUSHROOM POPOVER PIE
Steps:
- 1) Pre-heat over to 375 degrees with rack in center of oven 2) Melt 1 T butter in a 9-10" cast iron skillet over medium low heat. Add the onion and cook until it softens, about 5 minutes. 3) Add mushrooms, garlic, thyme and a dash of salt and pepper. Cook, stirring often, until mushrooms release their liquid and start to turn golden around the edges. Remove from heat and transfer the mushrooms to a bowl. Wipe out skillet and dry it. 4) Combine eggs, milk, flour, some salt and pepper in a blender. Puree to form a smooth, aerated batter. 5) Return skillet to low heat. Add 1 T butter and allow to melt and foam. Remove from heat and swirl the pan to completely coat the bottom and sides. Add the mushrooms, forming an even layer. Pour batter over mushrooms. 6) Transfer to oven and bake 25 to 30 minutes or until batter has become dry on top and feels solid when poked.
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- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is unevenly crumbly.
- Add the cheese and water, mixing until the dough is cohesive., Divide the dough in half, pat each half into a disk, wrap in plastic, and chill for at least 30 minutes., To make the filling: Sauté the onion and mushrooms in the butter until softened., Add the spinach, salt, and pepper, and cook until warmed through.
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- To make the crust, combine both flours in a large bowl; add butter to flour and incorporate the butter into the flour mixture with your fingertips until small pea-size pieces form.
- Combine the water, lard, and salt in a small saucepan over medium heat; cook, stirring often, until melted and combined. Carefully pour the lard mixture over flour mixture and stir with a fork until liquid is evenly distributed.
- Transfer dough to a floured surface and divide into 2 equal pieces. Form each piece into (1-inch-thick) discs. Wrap each disk in plastic wrap and refrigerate for 20 minutes.
- While dough is chilling, make the filling. Heat a medium skillet over high heat; add the mushrooms and cook for 3 minutes, stirring frequently. Add the oil, garlic, and green onion to pan; cook for 3 minutes, stirring frequently. Remove from the heat; combine mushroom mixture well with the rice, ground chuck, salt, and pepper in a large bowl. Divide meat mixture into 6 even portions (about 3 ounces each); gently roll each portion into a ball.
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- Combine milk and eggs in a bowl. Weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife. Add flour and 1/2 teaspoon salt to milk mixture, stirring well; let stand 30 minutes. Place popover tin in oven for 5 minutes. Remove tin from oven; lightly coat popover cups with cooking spray. Spoon 1/4 cup batter into each cup, and sprinkle with cheese. Bake at 400° for 35 minutes or until puffed and golden.
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- Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef to pan; sauté 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.
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