Individual Pies With Wild Mushrooms Recipes

MINI MUSHROOM PIES

Steps:

• Cut the onion, garlic and spring onions.
• Melt the butter in a large frying pan and add the onions and garlic.
• Fry gently until soft, then chop the celery sticks and mushrooms and fry together on a low to medium heat until tender.
• Mushrooms have a high water content, once all the water has been released and absorbed, add the milk and flour and mix well with a wooden spoon until you get a creamy texture.
• Remove from the heat, season well with salt, black pepper and dill.
• Set aside to cool completely.
• Dust some flour onto the working surface and place the ready rolled puff pastry. Use a round cookie cutter or a glass to cut 12 rounds. 6 will be needed for the bottom and 6 for the top of the pies. I found that the bottom ones is best to be slightly larger than the ones that form the top.
• Line each of the lie maker moulds with one of the larger pastry round.
• Fill each pie with the mushroom mixture, then top each pie with the smaller pastry lids.
• Securely close the pie maker and switch it on.
• Cook for about 10 minutes, then switch the pie maker off and carefully remove the pies.
• Serve hot.

MINI CREAMY MUSHROOM PIES

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.

ELEGANT MUSHROOM PIE RECIPE

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.

INDIVIDUAL PIES WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 475 degrees.
• Let the pastry stand briefly.
• Use heart-shaped or round molds, and brush the inside of each with a little butter.
• Lay out a 16-inch square of plastic wrap on a flat surface, and place one pastry patty in the center. Cover with a second square of plastic wrap. Roll out each round of pastry into a large 1/8-inch-thick circle of dough. Cut each circle into thirds. Lay one portion of dough on top of each individual mold, pressing the dough lightly to line each mold. Leave the outside edges overhanging and trim off the edges at the lip of the mold. Bake about 10 minutes, and let cool.
• Slice the mushrooms into bite-size pieces. There should be about 2 quarts, loosely packed.
• Heat the butter in a heavy skillet, and add the onions, thyme and ham. Cook for about a minute, and add the mushrooms and Sherry. Bring to a boil, and cover closely. Cook over moderate heat for about 2 minutes, and add the cream, salt and pepper. Continue cooking, uncovered, over high heat 5 to 7 minutes.
• Remove the pastry shells from the molds. Heap the mushrooms inside the pastry shells and serve.

STEAK AND WILD MUSHROOM PIES

Steps:

• Preheat oven to 200 degrees Celsius Cut out four 4 1/2 inch rounds of puff pastry. Place on a baking tray and score in a lattice pattern across the top. Brush with beaten egg and bake 10-15 minutes until golden.
• While pastry is cooking, heat 1 Tbsp oil in a skillet. Add mushrooms and stir-fry 2-4 minutes until softened. Season with salt and pepper and transfer to a plate. Add remaining oil to pan and cook half the steak. Stir fry 2-3 minutes and transfer to a plat, then repeat with other half of the steak.
• Pour the gravy into the pan, stir in mushrooms and simmer 4-5 minutes. Add the meat to the skillet and cook another minute or two. add between 50-75 ml water.
• Stir parsley into the sauce, divide mixture between four plates, and top each serving with a pastry 'lid'.
• Delicious with boiled new potatoes and a green salad.

WILD MUSHROOM PIE

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