BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
CHEESE 'N BACON STUFFED MUSHROOM RECIPE
Make your next hosting opportunity a breeze. This savory Cheese 'n Bacon Stuffed Mushroom Recipe is deceptively simple and even tastier than you can imagine.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Remove stems from mushrooms; discard or reserve for another use.
- Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
- Bake 18 to 20 min. or until heated through.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CHEESE, WILD MUSHROOM 'N BACON PIE
Steps:
- Place garlic on a double layer of heavy-duty foil, drizzle with oil, wrap and bake at 425 for 15-20 min until softened. Remove and cool. In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp drippings in skillet. Saute mushrooms and onion in drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture and softened garlic. Unroll pastry in 9" pie plate; trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with parmesan cheese and paprika. Bake at 375 for 30-35 min until a knife inserted in the center comes out clean. Let rest for 15 min. Prep 25 min Bake 30 min + standing
MUSHROOM & BACON PIE
Make and share this Mushroom & Bacon Pie recipe from Food.com.
Provided by j-jitterbug
Categories Savory Pies
Time 1h10m
Yield 1 pie, 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender.
- Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, & stir in the cheese.
- Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
- Bake for about 40 minutes in the preheated oven, or until golden brown.
CHEESE AND BACK BACON PIE
Not really a pie, more a cheese, potato, and bacon mess with a crispy topping! Very fattening. I like to serve this with fresh bread smothered in lots of butter and canned chopped tomatoes.
Provided by LilithPaige
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut Red Leicester cheese into 1/2-inch cubes; set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost cooked through, 10 to 15 minutes.
- While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until completely cooked but not too crisp, about 10 minutes. Drain bacon slices on paper towels and roughly chop when cool enough to handle.
- Drain potatoes and then mash them roughly; you want a few lumps left in this. Add Red Leicester, chopped bacon, and lots of black pepper; stir to combine. Transfer to a large, deep, oven-proof dish and sprinkle grated Cheddar over top.
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 21.3 g, Cholesterol 82 mg, Fat 26.7 g, Fiber 2.2 g, Protein 22.9 g, SaturatedFat 15.7 g, Sodium 646.1 mg, Sugar 1.6 g
WILD MUSHROOM MAC 'N' CHEESE
Give mac 'n' cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don't have to wait until they're in season
Provided by Barney Desmazery
Categories Dinner
Time 1h
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.
- Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
- When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
- When you're ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.
Nutrition Facts : Calories 592 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
CHEDDAR CHEESE AND MUSHROOM PIE
This is a good side dish but can also be used as an entree with salad and garlic bread. The original recipe called for swiss cheese, but my family likes cheddar better, so it is now Cheddar Cheese and Mushroom pie. Using a food processor for the mushrooms and onions really cuts prep time.
Provided by Linda Buermele
Categories Weeknight
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium, heat.
- Add onion; cook 2 minutes.
- Add mushrooms, salt, pepper, Worcestershire and lemon juice.
- Cook 5 minutes, stirring occasionally.
- Drain mushroom mixture.
- Heat oven to 375°F.
- Combine mushroom and cheese; mix well.
- Turn into pastry shell.
- Arrange pastry strips, lattice fashion on top of filling. (I use full top and cut design in it).
- Trim ends even with edges of shell.
- Moisten and fold overhang over strip ends.
- Flute edges.
- Beat egg yolk and water and brush over pastry.
- Bake 35 to 40 minutes or until pastry is golden.
- Serve hot or cold.
- Better to let cool for 5 to 10 minutes before cutting.
More about "cheese wild mushroom n bacon pie recipes"
BACON AND MUSHROOM CHEESE PIE - EAT IN EAT OUT
From eatineatout.ca
Estimated Reading Time 2 mins
NOVEMBER 2012'S RECIPE OF THE MONTH: CHEESE, WILD …
From madaboutmushrooms.com
BACON, EGG AND MUSHROOM TART - RECIPETIN EATS
From recipetineats.com
BEEF, BACON AND MUSHROOM PIES RECIPE | GOURMET …
From gourmettraveller.com.au
EASY BACON CHEESE STUFFED MUSHROOMS - LOWCARBINGASIAN
From lowcarbingasian.com
EGG, BACON AND MUSHROOM PIE - DOM IN THE KITCHEN
From dominthekitchen.com
MUSHROOM AND BACON PIE RECIPE - RECIPETIPS.COM
From recipetips.com
CHEESE, WILD MUSHROOM N BACON PIE | BACON PIE, STUFFED …
From pinterest.com
CHEESE 'N' BACON - STUFFED MUSHROOMS - RECIPE | COOKS.COM
From cooks.com
BACON AND MUSHROOM PIE - A YEAR IN REDWOOD
From ayearinredwood.com
SAVORY MINCED BEEF, BACON & CHEESE HAND PIES - FEAST IN THYME
From feastinthyme.com
BACON AND MUSHROOM PIES - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHICKEN, BACON & WILD MUSHROOM PIE RECIPE | SIDECHEF
From sidechef.com
MUSHROOM PIE WITH BACON RECIPE | EAT SMARTER USA
From eatsmarter.com
PHEASANT, WILD MUSHROOM AND BACON 'PIE' RECIPE - BBC FOOD
From bbc.co.uk
BLUE CHEESE BACON AND MUSHROOM PIE (LOW-CARB) - DITCH …
From ditchthecarbs.com
PHEASANT, WILD MUSHROOM AND BACON 'PIE' RECIPE | RECIPE | FOOD, …
From pinterest.com
CHICKEN AND MUSHROOM PIE WITH BACON - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHICKEN AND MUSHROOM PIE RECIPE WITH BACON - FOOD NEWS
From foodnewsnews.com
BACON AND MUSHROOM QUICHE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
TURKEY POT PIE WITH BACON AND WILD MUSHROOMS - HUMBLE OVEN
From humbleoven.com
PHEASANT, WILD MUSHROOM AND BACON 'PIE' RECIPE | RECIPE | BACON …
From pinterest.co.uk
WILD MUSHROOM & APPLEWOOD BACON PIZZA
From grandecheese.com
BACON, SPINACH & MUSHROOM QUICHE PIE - THE GOLD LINING GIRL
From thegoldlininggirl.com
CHICKEN, BACON & MUSHROOM PIE RECIPE - KEEF COOKS
From keefcooks.com
MINI WILD MUSHROOM AND GOAT CHEESE PIES - SPRINKLE BAKES
From sprinklebakes.com
WILD MUSHROOM PIE WITH PARMESAN CRUST - COMPLETELY DELICIOUS
From completelydelicious.com
BACON SPINACH MUSHROOM QUICHE PIE - MY ROI LIST
From myroilist.com
WILD GARLIC AND WILD MUSHROOM PIE - DOM IN THE KITCHEN
From dominthekitchen.com
CHICKEN AND MUSHROOM PIE - CREME DE LA CRUMB
From lecremedelacrumb.com
MUSHROOM PIE RECIPE: HOW TO MAKE WILD MUSHROOM PIE
From masterclass.com
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