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.
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.
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.
SWISS MUSHROOM PIE
My Dh just loves any kind of pot pie, so thought I'd try this little different version. It was really good, easy, and filling. I served this with beer bread and a crisp garden salad. I took this from our state daily paper over the holidays. If you like mushrooms, I think you will like this easy recipe. Thanks for trying this.
Provided by peppermintkitty
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
- Press the crust into a 9" glass or porcelain quiche pan or pie pan.
- Bake 10 min.
- or until lightly browned.
- The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
- 1-2 minutes.
- remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
- Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
- Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
- About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.
SILVERBEET ( SWISS CHARD) AND MUSHROOM PIE
This looks delicious and has a 5 star rating on www.taste.com.au This recipe was originally printed in Fresh Living magazine. It's Winter in Australia and I've been looking for a simple pie recipe without too many ingredients. I think this one fits the bill nicely. You could substitute Spinach for Silverbeet too.
Provided by Rhiannon and Matt
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
- Add the mushrooms and saute for another 2 minutes
- Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
- Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
- Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
- Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
- Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.
Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 13.7, Cholesterol 214.3, Sodium 98.9, Carbohydrate 8.2, Fiber 1.1, Sugar 3, Protein 10.6
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