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.
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.
ELEGANT MUSHROOM PIE RECIPE
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
- Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
- Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
- Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
- Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
- Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g
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.
MUSHROOM SOUR CREAM PIE
Make and share this Mushroom Sour Cream Pie recipe from Food.com.
Provided by michEgan
Categories Savory Pies
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425ºF.
- Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.
- Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.
- Bake for 5 minutes; remove from oven.
- In a large skillet, melt 1 tbs.
- of the butter.
- Add onion; sauté until tender, about 5 minutes.
- Remove from skillet, set aside.
- Melt remaining 2 tbs.
- of butter in skillet; add mushrooms.
- Sauté until tender, about 5 minutes; set aside.
- In a medium bowl, lightly beat eggs.
- Add sour cream, salt, tarragon, and black pepper; mix well.
- Reserve 1/3 of the mushrooms; add remaining sautéed mushrooms and onion to sour cream mixture; mix well.
- Pour into partially baked pie shell.
- Sprinkle with cheese.
- Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
- Heat reserved sautéed mushrooms until hot.
- Arrange on top of pie.
- Let pie stand 5 minutes before cutting.
Nutrition Facts : Calories 319.6, Fat 25.1, SaturatedFat 12.8, Cholesterol 143.4, Sodium 634.6, Carbohydrate 16, Fiber 1, Sugar 2.8, Protein 9
More about "devonshire potato mushroom pie recipes"
DEVONSHIRE POTATO-MUSHROOM PIE RECIPE
From recipeland.com
4.4/5 (21)Total Time 1 hrServings 8Calories 149 per serving
MUSHROOM POTATO PIE | SO DELICIOUS
From sodelicious.recipes
WILD MUSHROOM POTATO PIE - KEEPIN' IT KIND
From keepinitkind.com
MUSHROOM, POTATO & THYME PIE - WAITROSE
From waitrose.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
POTATO PIE, MUSHROOM STROGANOFF: JOE WOODHOUSE’S VEGETARIAN …
From theguardian.com
DEVONSHIRE POTATO MUSHROOM PIE - PLAIN.RECIPES
From plain.recipes
POTATO MUSHROOM PIE | MARIASMENU
From mariasmenu.com
POTATO MUSHROOM PIE WITH CARAMELIZED ONIONS
From idahopotato.com
DEVONSHIRE POTATO MUSHROOM PIE - CHAMPSDIET.COM
From champsdiet.com
POTATO AND MUSHROOM PIE | FOOD TO LOVE
From foodtolove.co.nz
EASY MUSHROOM & POTATO PIE RECIPE - DIY JOY
From diyjoy.com
DEVONSHIRE POTATO MUSHROOM PIE RECIPE
From recipenode.com
DEVONSHIRE POTATO MUSHROOM PIE RECIPE - WEBETUTORIAL
From webetutorial.com
DEVONSHIRE POTATO MUSHROOM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
DEVONSHIRE POTATO-MUSHROOM PIE FROM NEW YORK TIMES MENU …
From app.ckbk.com
DEVONSHIRE POTATO-MUSHROOM PIE RECIPES - ALL RECIPES IT IT
From recipesit.com
DEVONSHIRE POTATO AND MUSHROOM PIE - DVO.COM
From dvo.com
GOD'S GROWING GARDEN: WINE CAP MUSHROOM DEVONSHIRE PIE
From godsgrowinggarden.com
BEST POTATO & MUSHROOMS PIES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
DEVONSHIRE POTATO-MUSHROOM PIE | MAIN DISH | QUENCH MAGAZINE
From quench.me
FLAKY MUSHROOM POTATO PIE - COOK WITH KUSHI
From cookwithkushi.com
POTATO AND MUSHROOM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
FOODCOMBO
DEVONSHIRE POTATO-MUSHROOM PIE - BEYONDMEALS.COM
From beyondmeals.com
ROASTED MUSHROOM POT PIE - THE COOKIE WRITER
From thecookiewriter.com
MUSHROOM PIE - CHEERFUL COOK
From cheerfulcook.com
RECIPE | MUSHROOM POTATO POT PIE : 3 STEPS - INSTRUCTABLES
From instructables.com
DEVONSHIRE POTATO AND MUSHROOM PIE- WIKIFOODHUB
From wikifoodhub.com
COUNTRY-STYLE MUSHROOM PIE | FOODLAND ONTARIO
From ontario.ca
MIXED MUSHROOM AND GRANTINEED POTATO PIE - SOUTHERN LADY
From southernladymagazine.com
VEGAN MUSHROOM POT PIE WITH SWEET POTATO CRUST
From veganricha.com
RECIPES > MAIN DISH > HOW TO MAKE DEVONSHIRE POTATO …
From mobirecipe.com
SPUD SUNDAY: THE WHY OF COOKBOOKS – THE DAILY SPUD
From thedailyspud.com
DEVONSHIRE POTATO MUSHROOM PIE RECIPE - FOOD.COM
From pinterest.com
DEVONSHIRE POTATO MUSHROOM PIE RECIPE - FOOD.COM
From pinterest.com
WORLD BEST EUROPEAN COOKING RECIPES : DEVONSHIRE POTATO …
From worldbesteuropeanrecipes.blogspot.com
RECIPES BY INGREDIENT: MASHED POTATOES - RECIPELAND.COM
From recipeland.com
PLAITED POTATO MUSHROOM PIE RECIPE - MADS' COOKHOUSE
From madscookhouse.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #side-dishes #potatoes #vegetables #oven #easy #european #english #dietary #low-calorie #comfort-food #egg-free #free-of-something #low-in-something #taste-mood #equipment #4-hours-or-less
You'll also love