POTATO-MUSHROOM PIE
This gratin combines two comforting ingredients to their mutual advantage --and ours. Sliced potatoes encircle a casserole dish, with assorted wild mushrooms, such as chanterelle and oyster, taking spots alongside more potatoes. Fresh thyme gives the pie herbal undertones; Gruyere and Parmesan, melting in and around the layers during baking, make it soul-satisfying.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
- Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
- Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.
DEVONSHIRE POTATO MUSHROOM PIE
Make and share this Devonshire Potato Mushroom Pie recipe from Food.com.
Provided by Brenda.
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
- Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
- Spoon this over the potato layer.
- Spread sour cream over the onion/mushroom mixture.
- Top with remaining potatoes.
- Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.
POTATO, MUSHROOM, ONION & CHEESE PIEROGIES & ..........
This recipe was originally courtesy of Tyler Florence from the Food Network.com but have used it as my base recipe and then tweaked a "bit" here and there and these were the end results. It took awhile but here it is!
Provided by Manami
Categories Potato
Time 55m
Yield 35 serving(s)
Number Of Ingredients 17
Steps:
- Dough:.
- Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
- Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
- Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
- Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
- Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
- Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
- Filling:.
- Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
- Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
- Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
- Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
- Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
- Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
- Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
- Lightly flour your rolling pin and counter.
- Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
- Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
- Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
- Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
- Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
- Lightly tap the bottoms of the dumpling on the counter to make it flat.
- Repeat with the remaining half of dough and filling.
- You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
- Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
- Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
- Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
- Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:.
- Roasted apples:.
- 3 Gala apples, peeled, cored and coarsely chopped.
- 3 Golden Delicious, peeled, cored and coarsely chopped.
- 1 lemon juiced.
- 2 cinnamon sticks.
- 1/4 cup brown sugar or brown sugar "splenda".
- Pinch of salt.
- 2 Tablespoons butter.
- Preheat oven to 400°F.
- Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
- Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
- Serve the apples with peirogies, either hot or chilled.
- Caramelized Onions & Sour Cream:.
- 4-5 large onions, sliced thin.
- 3-4 tablespoons butter or margarine.
- 1-2 teaspoons sugar, to caramelize - no subs.
- Sour cream, to serve on the side.
- Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
- Serve onions with pierogies and sour cream, as little or all you want.
- "Maple" Cured Bacon & Melted Butter:
- 1/2 lb of "maple" cured bacon or turkey bacon.
- 4-5 tablespoons butter.
- Parsley, chopped fine - garnish.
- Saute bacon in frying pan or microwave oven.
- When crispy and drained; crumble into little pieces.
- Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
- Sprinkle melted butter with parsley and bacon on hot pierogies.
- Melted Butter & Green Onions:.
- 4-5 tablespoons butter
- 1-2 green onions, chopped fine (green & white parts).
- Melt butter in saucepan or microwave, remove before it browns.
- Sprinkle with green onions and spread it over the warm pierogies.
- Use any and all combinations with these.
- There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!
POTATO MUSHROOM BAKE
This is an interesting but very tasty recipe. When I use to go to my mom's house and she would invite company while I was there, this was one of the recipes she would request that I make. Enjoy!!!
Provided by kzbhansen
Categories Potato
Time 1h40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 8
Steps:
- In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
- Sprinkle with salt, pepper and tarragon.
- Pour whipping cream over all.
- Cover with foil.
- Bake at 350° for 30 minutes.
- Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
- Sprinkle with parsley.
Nutrition Facts : Calories 348.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 471.9, Carbohydrate 33.7, Fiber 4.3, Sugar 3, Protein 5.8
POTATO PIE
I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!
Provided by MarieRynr
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until cooked.
- Preheat oven to 425*F.
- Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
- Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
- Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
- Brush with the melted butter.
- Bake for 20 to 30 minutes or until golden brown.
- Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).
POTATO PIE
I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.-Patricia Wells, Riverhead, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.
Nutrition Facts :
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
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.
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POTATO AND MUSHROOM PIE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory MainServings 8Total Time 2 hrs
- Melt butter in a large saucepan over medium heat, then cook onion and garlic for 5 minutes or until onion is soft. Add half the mushrooms and cook for 5 minutes. Add remaining mushrooms, then cook for 8 minutes or until mushrooms have released their juices and most of the liquid has evaporated. Stir in wine and bring to the boil. Reduce heat to low and simmer until liquid is reduced by half. Remove from heat and season.
- Combine cheeses and chopped rosemary. Cover base of the dishes with slightly overlapping potato slices. Sprinkle with one-third of the cheese mixture, then half the mushroom mixture. Repeat with another layer of potato and remaining mushroom mixture. Arrange remaining potato slices, slightly overlapping, around the edges of the dishes. Stir milk and cream together, then pour over potato layers. Refrigerate remaining cheese mixture.
- Cover dishes loosely with foil. Bake for 1 hour or until bubbling. Remove foil and sprinkle remaining cheese mixture over potato. Bake for 30 minutes or until potato is tender and top is golden. Stand for 15 minutes before serving. Serve topped with rosemary sprigs.
POTATO MUSHROOM PIE - MARIASMENU
From mariasmenu.com
- Pressure cook the cleaned potatoes with skin on till it's done. I cooked it for 6-7 whistles on full flame.
- Once the cooked potatoes are cooled, peel and mash them. It's better if the mashed potatoes have some texture, so make it a bit lumpy. Season the mashed potatoes with salt and pepper. You can also add a knob of butter, if you wish.
- Heat oil in a pan and add chopped onion. Once it softens, add sliced mushrooms. Cook till it's done. season it with salt and pepper.
- Melt butter in a deep and wide pan. Add minced garlic and cook for 2-3 mins. Add flour and roast till the raw smell goes. Add hot milk gradually and make a thick white sauce. make sure you stir continuously to get a smooth thick white sauce. Add grated parmesan cheese (if using). Season the white sauce with salt and pepper.
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