Pie Crust Mushroom Soup Food

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ELEGANT MUSHROOM PIE RECIPE



Elegant Mushroom Pie Recipe image

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

6 tablespoons butter, divided
1 ½ pounds baby bella (crimini) mushrooms, sliced
¼ cup chopped sweet onion
½ lemon, juiced
½ teaspoon dried thyme
5 tablespoons all-purpose flour
1 ¼ cups Swanson® Chicken Broth
⅓ cup Marsala wine
2 tablespoons half-and-half
salt and pepper to taste
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, beaten

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

EASY CHEDDAR SPINACH AND MUSHROOM PIE WITH PUFF PASTRY CRUST



Easy Cheddar Spinach and Mushroom Pie With Puff Pastry Crust image

This is a perfect luncheon dish! You will need a 9-inch deep-dish pie plate, I used fresh sliced mushrooms in place of canned that I sauteed firstly when I made this, and I also added in a small chopped red bell pepper but that is optional. If you use more than 1 cup sauteed fresh mushrooms I suggest to use a 10-inch pie plate instead of 9-inch and roll the puff pastry out a little larger.

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 puff pastry sheet (use half of a 17-ounce package)
4 ounces cream cheese, softened
1/2 cup half-and-half
3 eggs
1 cup canned sliced mushrooms, very well drained
1 (10 ounce) package frozen spinach, thawed and well drained
1 1/4 cups cheddar cheese, shredded
1/4 cup grated parmesan cheese
2 green onions, chopped (can use more)
seasoning salt, and
pepper
1/2 cup parmesan cheese (or to taste)

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.

Nutrition Facts : Calories 390.2, Fat 28.9, SaturatedFat 12.7, Cholesterol 117.8, Sodium 437.8, Carbohydrate 18, Fiber 1.8, Sugar 1.5, Protein 15.6

CAULIFLOWER AND MUSHROOM POT PIE WITH BLACK OLIVE CRUST



Cauliflower and Mushroom Pot Pie With Black Olive Crust image

From Isa Moskowitz's "Veganomicon.": "Fresh cauliflower teams up with succulent mushrooms in a velvety leek and herb gravy. And what's not to love about a satisfying biscuit-style top crust flecked with savory black olives?"

Provided by EmilyStrikesAgain

Categories     Savory Pies

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 23

3 tablespoons margarine
4 tablespoons all-purpose flour
2 cups unsweetened plain soymilk
1 bay leaf
2 teaspoons dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon mustard powder
1 teaspoon salt
ground pepper
1 lb cauliflower, trimmed, washed, and cut into bite-sized pieces
2 tablespoons olive oil
1 leek, thinly sliced
1 small carrot, diced
1/2 lb cremini mushroom, washed, trimmed, and sliced into large chunks
1 teaspoon sherry wine or 1 teaspoon white wine vinegar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 pinch dried thyme
3 tablespoons margarine, chilled
4 -5 tablespoons cold water
1/3 cup pitted black olives, chopped coarsely (kalamata recommended)

Steps:

  • Preheat the oven to 375 degrees. Use a large, oven-to-table Dutch oven. If you don't have one, use a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finished potpie.
  • Sauce:.
  • In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
  • Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
  • Heat the oil in the Dutch oven over medium heat. Add the mushrooms, leeks and carrots, and saute for 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
  • Prepare the crust while cauliflower is cooking:.
  • Sift together the flour, baking powder, salt and thyme in a small bowl. With a pastry cutter or two knives held together cut the cold margarine until crumbs form, then drizzle in tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but careful not to overwork it). Fold in the olives.
  • Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disc of dough).
  • Assemble:.
  • Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
  • Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.

CHICKEN POT PIE



Chicken Pot Pie image

Make and share this Chicken Pot Pie recipe from Food.com.

Provided by Heather Martin

Categories     Savory Pies

Time 1h15m

Yield 1 caserole, 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon lemon juice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mixed vegetables
1 cup chicken broth
1/2 cup margarine, softened
6 frozen biscuits, thawed
4 boneless chicken breasts, boiled,chopped

Steps:

  • Mix chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, chicken broth& margarine and place in a caserole dish.
  • Roll biscuits until flat and piece together to cover the top of the mixture.
  • Bake on 350 degrees for 1 hour or until browned.

Nutrition Facts : Calories 573.3, Fat 32.6, SaturatedFat 8.4, Cholesterol 67.7, Sodium 1430.3, Carbohydrate 40.2, Fiber 2.9, Sugar 4.1, Protein 29

PIE CRUST MUSHROOM SOUP



Pie Crust Mushroom Soup image

this is where pies came from. The layer of pastry is there purely to keep the soup warm. Great low cal, low fat alternative to other pies and a hearty winter soup to warm the hands and the heart.

Provided by Lani D

Categories     Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

400 g field mushrooms
1 small onion, diced
1 garlic clove
1/4 cup plain flour
3 cups vegetable stock
1 tablespoon thyme leaves
1 tablespoon sherry wine
1 cup fat-free evaporated milk
1 sheet puff pastry
1 eggs, beaten or 1 tablespoon nonfat milk

Steps:

  • Preheat the oven to 200°C Peel and roughly chop mushrooms, including the stems.
  • In a non-stick heavy-based pan, add some liquid and cook the onion until they're soft. Add the garlic and cook for 1 minute after. Add the mushrooms and cook until soft. Sprinkle the flour over the top and stir for a minute.
  • Stir in the stock, add thyme and bring to the boil. Reduce the heat to simmer, covered, for 10 minutes. Allow to cool before lightly processing the mix with a stick. I like mine with a lot of texture so do it to your own taste.
  • Stir in the sherry and the evaporated milk.
  • Pour mix into 4 ovenproof bowls or individual serving casserole dishes/ramekins. Use small deep dishes in any case so the pastry doesn't flop into the soup.
  • Cut rounds of pastry slightly larger then the bowl tops (or do this first tracing bowl tops)and cover each bowl with the pastry.
  • Seal the edges and give each pastry top a light brush with the egg or the no fat milk.
  • Bake for 15 minutes until golden and puffed.
  • Serve steaming hot.

Nutrition Facts : Calories 481.1, Fat 25.2, SaturatedFat 6.5, Cholesterol 55.4, Sodium 250.5, Carbohydrate 46.9, Fiber 2.5, Sugar 10.4, Protein 15

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