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
SHEPHERD'S PIE
Here is a shepherd's pie, made easy, that your family will love.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
- Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
- Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
- Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 29.1 g, Cholesterol 92.9 mg, Fat 28.6 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 755.4 mg, Sugar 6 g
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.
GRAM'S CHICKEN POT PIE
This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.
Provided by Jill
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
- Preheat oven to 400 degrees F (200 degrees C).
- Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
- Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!
Nutrition Facts : Calories 798.2 calories, Carbohydrate 40 g, Cholesterol 141.9 mg, Fat 51.6 g, Fiber 2.6 g, Protein 41.1 g, SaturatedFat 15.3 g, Sodium 911.2 mg, Sugar 5.9 g
CREAMY FISH AND MUSHROOM PIE
A creamy pastry-free fish pie. The fish is first poached with the mushrooms, then topped with mashed potato and baked in the oven. I found this recipe on an English website and I'm posting it here for the 2005 Zaar World Tour. If you cannot find the specialty mushrooms specified in the ingredients, use field mushrooms or your favourite variety of mushrooms.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
- While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
- Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
- To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
- Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.
Nutrition Facts : Calories 626.7, Fat 23.6, SaturatedFat 14.1, Cholesterol 138.5, Sodium 204.6, Carbohydrate 60.4, Fiber 6.8, Sugar 4.7, Protein 43.2
PIE CRUST MUSHROOM SOUP
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
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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BEEF PIE RECIPE WITH GROUND BEEF - SAVORY WITH SOUL
From savorywithsoul.com
4.7/5 (3)Total Time 40 minsCategory Main CourseCalories 384 per serving
- First, you will boil your potatoes for 5 minutes in water that just covers the potatoes. Don't fully cook - just needs to be a bit softened. Will finish cooking in the oven.
- Meanwhile, you will cook the ground beef until browned. Drain off any excess fat. Then add garlic, marjoram, oregano, and paprika and saute a bit longer (3-5 minutes) on low-medium heat.
PIE-CRUST MUSHROOM SOUP RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Preheat the oven to moderately hot 200°C (400°F/Gas 6). Peel and roughly chop the mushrooms, including the stems. Melt the butter in a large saucepan, add the onion and cook over medium heat for 3 minutes, or until soft. Add the garlic and cook for another minute. Add the mushrooms and cook until soft. Sprinkle with the flour and stir for 1 minute.
- Stir in the stock and thyme and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Cool before processing in batches. Return the soup to the pan, stir in the sherry and cream, then pour into 4 ovenproof bowls (use small deep bowls rather than wide shallow ones, the pastry may sag into the soup).
- Cut rounds of pastry slightly larger than the bowl tops and cover each bowl with pastry. Seal the pastry edges and brush lightly with the egg. Place the bowls on a baking tray and bake for 15 minutes, or until golden and puffed.
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- Melt the butter in a large saucepan, add the onion and cook over medium heat for 8 minutes or until soft. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring occasionally, for 10-15 minutes or until soft. Sprinkle with the flour and stir for 1 minute. Stir in the stock and thyme and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes.
- Return the soup to the pan, stir in the sherry and cream then pour into four 250 ml (9 fl oz/1 cup) capacity ovenproof dishes. Set aside for 10 minutes or until the soup has cooled slightly.
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