MUSHROOM PIE
Steps:
- Pre-bake the pie crust: Preheat oven to 350°F. If using a homemade pie crust shell, freeze it for at least 30 minutes, then line the inside with heavy aluminum foil, pressing it against the sides. Fill with pie weights-dry beans, dry rice, or sugar work well. Bake for 40 minutes. If using a store-bought frozen pie crust, preheat the oven to 375°F. Thaw the crust for 15 minutes at room temperature. Poke the bottom and sides of the pie crust all around with the tines of a fork. Place an empty pie pan of the same size inside the crust OR line the inside with heavy aluminum foil, and fill with pie weights-dry beans or rice work well. Bake the pie shell on a baking sheet in the center of the oven for 12 minutes, or until it just barely starts to brown. Remove from oven and let cool.
Nutrition Facts : Calories 520 kcal, Carbohydrate 40 g, Cholesterol 109 mg, Fiber 3 g, Protein 13 g, SaturatedFat 16 g, Sodium 511 mg, Sugar 5 g, Fat 35 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
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
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.
MUSHROOM POTPIE
Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don't suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.
Provided by Alexa Weibel
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
- Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
- Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
- Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
- On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
- Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
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
UNIQUE MUSHROOM PIE
Make and share this Unique Mushroom Pie recipe from Food.com.
Provided by True Texas
Categories Onions
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the onions and the mushrooms until tender. Cook the pie shell halfway as directed on package.
- Fill the pie shell in the following layers: onions and mushrooms; grated cheese, spinach souffle.
- Bake 1 hour at 350. Cool slightly before serving.
- Great for brunch.
Nutrition Facts : Calories 585.7, Fat 38.5, SaturatedFat 20.5, Cholesterol 111.8, Sodium 506.5, Carbohydrate 31.5, Fiber 2.2, Sugar 5, Protein 28.9
More about "unique mushroom pie food"
37 MUSHROOM RECIPES SO GOOD, THEY'RE MAGIC | BON …
From bonappetit.com
Author Joe Sevier
- Chicken With Mushroom Purée and Swiss Chard. In this mushroom recipe, humble white buttons and chicken breasts become dinner party–worthy with the help of truffle oil, crème fraîche, shallots, and plenty of butter.
- Creamy Mushroom Pasta. When all you want is a bowl of creamy pasta, adding a pile of golden brown mushrooms makes it feel almost virtuous. For the most robust flavor, use a variety of maitakes, meaty oyster mushrooms, and woodsy shiitakes.
- Japanese Curry With Winter Squash and Mushrooms. There are countless ways to prepare homemade kare raisu, or Japanese curry rice, but the nonnegotiable ingredient is S&B Curry Powder, which gives the iconic dish its signature flavor.
- Beef Stroganoff. In this riff on the classic, fish sauce replaces Worcestershire, and scallions replace fresh parsley. There are dozens of interpretations of this 1950s staple of Russian origin—so have fun.
- Herbal Mushroom Hot Pot Broth. Hot pot is the ultimate one-pot meal, and this meatless base gets multiple doses of umami from dried shiitake mushrooms as well as fresh king oyster and portobello mushrooms.
CHICKEN AND MUSHROOM PIE WITH BACON - NICKY'S …
From kitchensanctuary.com
VEGAN MUSHROOM PIE WITH MELTED LEEKS & HERBS
From food52.com
BEST-EVER STEAK AND MUSHROOM PIE - SUGAR SALT MAGIC
From sugarsaltmagic.com
MUSHROOM AND ALE PIE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST STEAK AND MUSHROOM PIE RECIPE YOU’LL EVER …
From baconismagic.ca
CREAMY MUSHROOM POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
CREAMY MUSHROOM PIE AND VEGETABLES RECIPE - BBC FOOD
From bbc.co.uk
VEGETARIAN MUSHROOM POT PIE - THE BUSY BAKER
From thebusybaker.ca
29 SAVORY PIES TO MAKE FOR DINNER TONIGHT | BON APPéTIT
From bonappetit.com
Author Christina ChaeyPublished Jan 25, 2015
- Rapo’s Chicken Pot Pie. Our editor-in-chief Adam Rapoport—or Rapo, as we call him—uses puff pastry for this quick but elegant pot pie. Make sure to thaw pastry in the refrigerator the night before making this dish.
- Shepherd's Pie. We would eat pretty much anything topped with mashed potatoes. View Recipe.
- Spanakopita Pie. This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.
- Country Mince Pie. This throwback recipe is chock-full of sweet dried fruits, caramelly rum, toffee-like brown sugar, and warming baking spices. View Recipe.
MUSHROOM PIE RECIPE - FOOD.COM
From food.com
9 BEST FAST-FOOD PIZZAS IN AMERICA IN 2023 - EAT THIS NOT THAT
From eatthis.com
MUSHROOM POT PIE RECIPE - FOOD & WINE
From foodandwine.com
MUSHROOM SHEPHERD’S PIE WITH BROWN BUTTER POTATOES - THE …
From theendlessmeal.com
MUSHROOM-THYME POT PIES RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM AND LEEK PIE - COOKING GORGEOUS
From cookingorgeous.com
SAVOURY GROUND BEEF AND MUSHROOM POT PIE; NEXT LEVEL COMFORT …
From lifearoundthetable.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love