WILD MUSHROOM PIE WITH PARMESAN CRUST
A savory pie packed full of wild mushrooms, fresh herbs, and parmesan cheese.
Provided by Annalise
Categories Main Course
Time 2h45m
Number Of Ingredients 18
Steps:
- Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
- Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.
- Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time.
- Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days. For more help, see my pie crust tutorial.
- Heat the butter in a wide, shallow pan over medium heat. Add the onion and cook for a few minutes until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the sliced mushrooms and cook until browned, stirring frequently. The mushrooms may crowd the pan, but they will shrink as they cook. Season with salt and pepper.
- While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.
- In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Dump mixture into the bottom pie crust. Roll out the second dough disk and transfer it to the top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust as vents. Brush pie with egg wash.
- Bake at 350°F until crust is golden brown and juices are bubbling, about 60-75 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly.
- Store pie in the fridge. If desired, reheat pie at 350°F for 30 minutes.
Nutrition Facts : Calories 419 kcal, Sugar 3 g, Sodium 864 mg, Fat 29 g, SaturatedFat 18 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g, Cholesterol 110 mg, ServingSize 1 serving
WILD MUSHROOM PIE
Make and share this Wild Mushroom Pie recipe from Food.com.
Provided by Jacques Lorrain
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- FOR CRUST:
- Mix flour and salt in medium bowl.
- Add butter and rub with fingertips until mixture forms coarse meal.
- Mix in enough water by Tbsp to form moist clumps.
- Gather dough into ball; flatten into disk.
- Wrap in plastic and chill until firm, about 45 minutes.
- (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.
- Transfer to 9-inch glass pie plate; crimp edges.
- Refrigerate 30 minutes.
- Preheat oven to 375 F.
- Line pie crust with foil.
- Fill with dried beans or pie weights.
- Bake 10 minutes.
- Remove foil and beans.
- Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.
- FOR FILLING: Place porcini in small bowl.
- Add enough hot water to cover.
- Let soak 30 minutes.
- Drain mushrooms.
- Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.
- Add porcini and saute 2 minutes.
- Season to taste with salt and pepper.
- Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.
- Season with salt and pepper.
- Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.
- Bake until center is set, about 40 minutes.
- Transfer to rack and cool slightly.
- Garnish with parsley.
- Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced
Nutrition Facts : Calories 387.1, Fat 29.1, SaturatedFat 17.5, Cholesterol 160.2, Sodium 398, Carbohydrate 19.3, Fiber 1, Sugar 1.3, Protein 13.3
LAMB AND WILD MUSHROOM SHEPHERD'S PIE
DH and I made this delicious shepherd's pie a few nights ago and really enjoyed it. We used two pounds of lamb chopped of from a big leg of lamb, rather than using blade chops. I also used salted butter with no problems. Even though I used a 9 inch pie dish as directed, my pie spilled over the sides into the oven while cooking, so be careful. The only problem was the bit of mess in the oven, the pie looked and tasted fine. The recipe is from Williams-Sonoma.
Provided by Dr. Jenny
Categories Savory Pies
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
- In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
- In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
- Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
- Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
- Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
- Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
- Preheat the oven to 350°F.
- To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
- Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
- Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
- Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
- Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
- Sprinkle with remaining chives and serve immediately.
ARTICHOKE & WILD MUSHROOM PIE
Make and share this Artichoke & Wild Mushroom Pie recipe from Food.com.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
- On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
- Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
- Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.
Nutrition Facts : Calories 560.8, Fat 37.7, SaturatedFat 10.2, Cholesterol 44, Sodium 620.1, Carbohydrate 48.3, Fiber 6.7, Sugar 3.5, Protein 9.8
ARTICHOKE & WILD MUSHROOM PIE
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Provided by Lesley Waters
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
- On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
- Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
- Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.
Nutrition Facts : Calories 560 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 1.55 milligram of sodium
WILD MUSHROOM & CHESTNUT COTTAGE PIE
Use penny buns or mixed wild mushrooms for this rich and earthy vegetarian recipe
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato purée and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly.
- Meanwhile, to make the topping, put all the vegetables in a large pan of salted water and bring to the boil. Cook for 12 mins or until the vegetables are tender. Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with the butter, milk and some seasoning.
- Heat oven to 190C/170C fan/gas 5. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.
Nutrition Facts : Calories 538 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 25 grams sugar, Fiber 15 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium
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
VENISON AND WILD MUSHROOM PIE
From The Telegraph - Monday 02 December 2013 Plan to make this soon as I just finished packaging 1/2 a lovely young buck generously shared with us. I may bulk up the filling with additional dried cepes, morels and black trumpets I have on hand. The presentation with the perpendicular skewers coming out at the top warrants a special dish and the skewers with brass critter handles! Marinate for a day so start ahead of time.
Provided by Busters friend
Categories Pot Pie
Time P1DT50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the venison in the wine, carrots, onion, bay leaf and juniper for 24 hours.
- Preheat oven to 180C/gas mark 4 Remove the meat from the marinade (reserve the marinade). Melt the butter in a large, heavy-bottomed saucepan, add the drained venison and gently brown. Add the sliced onion, thyme and sugar, reduce the heat and continue to cook slowly until the onion pieces are soft.
- Add the flour and tomato paste and cook for a couple of minutes. Next add the reserved marinade and stir while slowly adding the stock. Bring to the boil and simmer until the venison is cooked and falling apart, and the sauce is well reduced - 20-25 minutes. Stir in the mushrooms and check the seasoning.
- Place the venison mixture in the bottom of the pie dish and allow it to cool. Then top it with the puff pastry, cutting off the excess to leave a 1cm overhang. (A pair of skewers inserted crossways into the pastry will keep it from sagging.) Brush with the egg yolk and bake for 15 to 20 minutes until the pastry is crisp and golden and the filling is hot. Serve with braised red cabbage and winter salad leaves.
Nutrition Facts : Calories 608.2, Fat 31.4, SaturatedFat 10, Cholesterol 150.2, Sodium 286.6, Carbohydrate 40.8, Fiber 2.6, Sugar 6.3, Protein 33
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.
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