Mushroom Shallot Squash Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SQUASH AND MUSHROOM MEDLEY



Squash and Mushroom Medley image

Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SHALLOT-MUSHROOM QUICHE



Shallot-Mushroom Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups thinly sliced shallots
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound mushrooms, thinly sliced and sauteed
1 cup grated Fontina (4 ounces)

Steps:

  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
  • Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 247 g, Fat 19 g, Fiber 1 g, Protein 11 g, SaturatedFat 10 g

ELEGANT MUSHROOM PIE RECIPE



Elegant Mushroom Pie Recipe image

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

6 tablespoons butter, divided
1 ½ pounds baby bella (crimini) mushrooms, sliced
¼ cup chopped sweet onion
½ lemon, juiced
½ teaspoon dried thyme
5 tablespoons all-purpose flour
1 ¼ cups Swanson® Chicken Broth
⅓ cup Marsala wine
2 tablespoons half-and-half
salt and pepper to taste
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, beaten

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

MUSHROOM, SHALLOT & SQUASH PIE



Mushroom, shallot & squash pie image

A hearty vegetarian main dish that will keep in the freezer for up to two months

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h

Number Of Ingredients 13

25g dried porcini mushrooms
600g shallots , halved
1 tbsp olive oil
100g butter
1 butternut squash , peeled, deseeded and diced
2 garlic cloves , finely chopped
2 tsp finely chopped rosemary
2 tsp finely chopped sage
250g fresh mushrooms (such as Portobello or chestnut) , sliced
50g plain flour , plus a little extra for dusting
500ml vegetable stock
500g pack puff pastry
1 egg , beaten

Steps:

  • Soak the dried mushrooms in 250ml boiling water. Meanwhile, soften the shallots in the olive oil and a third of the butter for 10 mins. Add the squash and cook for a further 10 mins until softening, then add the garlic and herbs and cook for 2 mins more. Set aside.
  • In another pan, fry the fresh mushrooms in another third of butter until softened. Strain the porcini, reserving the soaking liquid, then roughly chop and add to the cooked mushrooms. Fry for 2 mins, then remove from the pan and set aside.
  • Melt the remaining butter in the same pan, stir in the flour for 2 mins, then gradually stir in the stock and mushroom soaking liquid. Bring to the boil, stirring, and cook for 2-3 mins until thickened. Combine the sauce with all the veg, then transfer the mixture to a 2-litre rectangular pie dish and cool.
  • Roll out the pastry on a floured surface until big enough to cover the pie dish. Cover the pie, trimming the excess pastry, then wrap well in cling film. Will freeze for up to 2 months.
  • To cook, defrost the pie thoroughly in the fridge overnight if frozen. Heat oven to 200C/180C fan/gas 6, glaze the pastry with a little egg and bake for 30-40 mins or until golden and hot through.

Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium

ELEGANT MUSHROOM-SQUASH PIE



Elegant Mushroom-Squash Pie image

Make and share this Elegant Mushroom-Squash Pie recipe from Food.com.

Provided by brokenburner

Categories     Vegetable

Time 1h

Yield 3 pies, 24 serving(s)

Number Of Ingredients 13

1 flaky pastry dough (frozen, 1 lb 10 oz)
6 squash
2 large onions (diced)
3 tablespoons oil (to saute onions)
3 (15 ounce) cans mushrooms (drained)
3 tablespoons mayonnaise
1/2 cup matzo meal
3 tablespoons onion soup mix
3 eggs
salt, to taste (if needed)
1 dash paprika
1 beaten egg (to brush pies)
sesame seeds (optional)

Steps:

  • Roll out dough and press into three 9-inch round baking pans. (Reserve some of the dough to form lattice top on pies.) Preheat oven to 350 degrees.
  • Peel, slice, and cook squash until tender. Saute onions in oil for 10-15 minutes. Mix onions with mushrooms and add squash. Continue to saute until all vegetables are soft. Add the remaining ingredients, except paprika, and mix.
  • Pour mixture over dough in baking pans. Sprinkle some paprika for color. Use reserved dough to form lattice design on top of pies. Brush pies with beaten egg.
  • Bake pies for 30-40 minutes.
  • Note: Pies can be decorated around rim of baking pan with a thin braid formed of dough.

Nutrition Facts : Calories 106.3, Fat 6, SaturatedFat 1.3, Cholesterol 35.7, Sodium 68.4, Carbohydrate 10.5, Fiber 1.6, Sugar 2.7, Protein 4.1

GRANDMA WILLIAMS'S SQUASH PIE



Grandma Williams's Squash Pie image

"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.

Provided by Sunny Anderson

Categories     dessert

Time 1h25m

Yield Three 9-inch squash pies

Number Of Ingredients 7

6 medium yellow squash, sliced into 1-inch-thick rounds
1 stick unsalted butter, at room temperature
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 large eggs
3 9-inch prepared pie shells, defrosted if frozen, or 3 rounds refrigerated pie dough

Steps:

  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
  • Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

SQUASH PIE



Squash Pie image

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

MUSHROOM SHEPHERD'S PIE



Mushroom Shepherd's Pie image

It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. -Glen Warren, Keswick, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 24

2 tablespoons butter
3 tablespoons olive oil, divided
1 pound sliced fresh button mushrooms
1/2 pound coarsely chopped fresh oyster mushrooms
1/2 pound coarsely chopped fresh chanterelle mushrooms
1 large onion, thinly sliced
3 garlic cloves, minced
1/2 cup dry red wine or vegetable stock
1/2 cup vegetable stock
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon butter, softened
TOPPING:
6 medium red potatoes, cubed
1/4 cup 2% milk
2 to 4 tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheddar cheese
Optional: Additional thyme or parsley

Steps:

  • Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

Nutrition Facts : Calories 354 calories, Fat 22g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.

More about "mushroom shallot squash pie recipes"

MUSHROOM POT PIE RECIPE WITH SQUASH | OLIVEMAGAZINE
mushroom-pot-pie-recipe-with-squash-olivemagazine image
2014-12-19 Cook the leek in a little butter until softened, about 7 minutes. Add the mushrooms and cook for 4-5 minutes. Add the squash and cook for a …
From olivemagazine.com
Servings 4
Total Time 1 hr
Category Dinner
Calories 477 per serving


SHALLOT GARLIC MUSHROOM RECIPE - THE MEDITERRANEAN …
shallot-garlic-mushroom-recipe-the-mediterranean image
2019-03-17 1.First, cook shallots and garlic, along with cinnamon sticks and thyme in EVOO over medium heat until shallots are nice and soft (your house will smell amazing!!!) 2. Add mushrooms and cook some more (season …
From themediterraneandish.com


CHESTNUT, MUSHROOM AND SHALLOT PIE RECIPE - TESCO …
chestnut-mushroom-and-shallot-pie-recipe-tesco image
Preheat the oven to 200°C/Gas 6. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned, about 5 minutes. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. …
From realfood.tesco.com


HOW TO MAKE CHESTNUT, MUSHROOM AND SHALLOT PIE
how-to-make-chestnut-mushroom-and-shallot-pie image
2 tbsp flat leaf parsley, finely chopped. 225g puff pastry. Preheat the oven to 200C/gas 6. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly ...
From independent.co.uk


MUSHROOM STROGANOFF PIE - SO VEGAN
mushroom-stroganoff-pie-so-vegan image
2018-10-12 Roughly chop the mushrooms. Add them to the pan and fry for 12-15 minutes, until most of the moisture has evaporated. Meanwhile peel and roughly dice the potatoes. Add the diced potato to a saucepan of cold water. …
From wearesovegan.com


RECIPE OF AWARD-WINNING PUMPKIN, MUSHROOMS AND SHALLOTS PIE
2020-08-29 Mushrooms + Shallots + Green Beans make a lovely and delicious side dish: Green Beans with Mushrooms and Shallots. If you do, then I suggest whipping up these Green Beans with Mushrooms and Shallots. Mushrooms cooked with fresh green beans add great flavor, and the. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside.
From icooking.netlify.app


COOK EAT DELIGHT: UNBELIEVABLE MUSHROOM, SHALLOT AND SQUASH PIE!
2014-01-18 Mushroom, Shallot, and Squash Pie. Cook Eat Delight I have had a love of food from a young age and it has grown as I've got older. I've been brought up around cooking, taught by my parents who are both fantastic cooks. My first memories are in the Kitchen stood on a stool presenting my very own private cookery shows, in fact this lead to me cooking my first family …
From rosascookeatdelight.blogspot.com


RECIPE: APPETIZING PUMPKIN, MUSHROOMS AND SHALLOTS PIE
Pumpkin, mushrooms and shallots pie. Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish. Home • Mains • Vegan Mushroom and Pumpkin Shepherd's Pie. This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days …
From recipesvarious.blogspot.com


SHALLOT TARTE TATIN RECIPE | BON APPéTIT
2016-11-15 Step 1. Preheat oven to 400°. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with ...
From bonappetit.com


BUTTERNUT SQUASH PIE WITH SHALLOTS, RADICCHIO, AND FETA
2017-10-04 Prepare the filling: Preheat the oven to 425°F (220°C) with a rack in the center position. Place the butternut squash chunks, shallot pieces, and rosemary sprigs on a sheet pan, drizzle with the olive oil, sprinkle with the salt and pepper, and toss to evenly coat. Spread the vegetables into a single layer.
From abeautifulplate.com


CHUNKY STEAK, MUSHROOM AND SHALLOT PIE - SILVERSURFERS
2014-02-17 This Steak and Mushroom Pie is a perfect classic recipe, and is filling and a real crowd pleaser. Serves 4. Preparation time: 45 minutes. Cooking time: 2 hours . You’ll need: For the pastry: 110g butter. 280g plain flour. 1 ½ large eggs, beaten. For the filling: 8 shallots. 40g butter. 500g shoulder steak, trimmed and cut into 2cm cubes (or ...
From silversurfers.com


RECIPE - ROASTED BUTTERNUT SQUASH AND MUSHROOM PIE …
2 In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp (30 mL) oil and ¼ tsp (1 mL) each salt and pepper. Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown. Remove from the oven and let cool.
From lcbo.com


MUSHROOM, SHALLOT & SQUASH PIE | SQUASH PIE, SQUASH PIE RECIPES ...
Feb 11, 2012 - A hearty vegetarian main dish that will keep in the freezer for up to 2 months, from BBC Good Food.
From pinterest.ca


MUSHROOM, SHALLOT & SQUASH PIE | RECIPE | SQUASH PIE, BBC GOOD …
Feb 11, 2012 - A hearty vegetarian main dish that will keep in the freezer for up to 2 months, from BBC Good Food.
From pinterest.co.uk


SQUASH, SHALLOT AND MUSHROOM TART | KEEPRECIPES: YOUR UNIVERSAL …
350g peeled, deseeded squash flesh, cut into 1cm-thick chunky slices 175g shallots, peeled and cut into halves or quarters 2 tbsp olive oil Sea salt and freshly ground black pepper A few rosemary and/or thyme sprigs 150g large, firm mushrooms, thickly sliced 1 sheet ready-rolled all-butter puff pastry
From keeprecipes.com


MUSHROOM, SHALLOT & SQUASH PIE | RECIPE | BBC GOOD FOOD RECIPES ...
Sep 15, 2017 - A hearty vegetarian main dish that will keep in the freezer for up to 2 months, from BBC Good Food.
From pinterest.com


RECIPE DETAIL PAGE | LCBO
2 In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp (30 mL) oil and ¼ tsp (1 mL) each salt and pepper. Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown. Remove from the oven and let cool. 3 When garlic is cool enough to handle, squeeze cloves out of skins ...
From lcbo.com


MUSHROOM, SHALLOT & SQUASH PIE | JUDITH WARREN BILLSON | COPY ME …
Mushroom, Shallot & Squash Pie. bbcgoodfood.com Judith Warren Billson. loading... X. Ingredients. 25g dried porcini mushrooms; 600g shallots , halved; 1 tbsp olive oil; 100g butter; 1 butternut squash , peeled, deseeded and diced ; 2 garlic cloves , finely chopped; 2 tsp finely chopped rosemary; 2 tsp finely chopped sage; 250g fresh mushrooms (such as Portobello or …
From copymethat.com


MUSHROOM, SHALLOT & SQUASH PIE | SQUASH PIE, STUFFED MUSHROOMS, …
Feb 11, 2012 - A hearty vegetarian main dish that will keep in the freezer for up to 2 months, from BBC Good Food.
From pinterest.jp


SAVORY MUSHROOM CREPES WITH SPAGHETTI SQUASH AND SAGE
2014-02-14 Start the filling: Heat the oven to 425°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with oil and season generously with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast until fork-tender, about 35-45 minutes.
From feastingathome.com


RECIPE: TASTY PUMPKIN, MUSHROOMS AND SHALLOTS PIE
You can cook Pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you achieve it. Ingredients of Pumpkin, mushrooms and shallots pie. It's 700 grams of cubed pumpkin or butternut squash. You need 400 grams of shallots peeled and halved. Prepare 250 grams of fresh sliced mushrooms. Prepare 25 grams of dried porcini ...
From recipesvarious.blogspot.com


BUTTERNUT SQUASH & MUSHROOM TART - SALLY'S BAKING ADDICTION
2021-11-12 Roll dough out into a large rectangle and then transfer to a lined baking sheet. If using store-bought puff pastry, roll the thawed dough out into the same size, about 10×16 inches. Fold edges over, crimp with a fork, and then brush all over with egg wash. Use a fork again to poke holes in the bottom so steam can escape.
From sallysbakingaddiction.com


CHESTNUT, MUSHROOM AND SHALLOT PIE VEGETARIAN RECIPE
Sep 20, 2015 - Find out how to make delicious Chestnut, Mushroom and Shallot Pie with this vegetarian recipe from Veggie
From pinterest.ca


MUSHROOM, BUTTERNUT SQUASH & GRUYèRE TART RECIPE - FOOD & WINE
Line a baking sheet with parchment. On a floured work surface, roll the puff pastry out to 12 1/2 by 14 1/2 inches. Using a knife, trim the pastry to 12 by 14 inches.
From foodandwine.com


MUSHROOM, CHESTNUT AND SQUASH FILO PIE RECIPE - BBC FOOD
Heat 2 tablespoons oil in a large non-stick frying pan and fry the mushrooms over a medium–high heat for 4–5 minutes, or until lightly browned. Tip onto a …
From bbc.co.uk


CHESTNUT, MUSHROOM AND SHALLOT PIE VEGETARIAN RECIPE
Tip in the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Stir through the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
From easyveggieideas.com


CHESTNUT, MUSHROOM AND SHALLOT PIE VEGETARIAN RECIPE
Preheat the oven to 200C/400F/Gas 6. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned – about five minutes. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 ...
From easyveggieideas.com


RANDOM RECIPE IDEA FOR DINNER | MUSHROOM-SHALLOT--SQUASH-PIE …
Recipe Roulette. Recipes; Cuisines. African; Indian; French; British; European; Italian; Australian; Jewish
From reciperoulette.tv


ROASTED MUSHROOM AND SHALLOT PIZZA RECIPE | MYRECIPES
Preheat oven to 450°. Advertisement. Step 2. Spread cream cheese over pizza crust. Top with Roasted Mushrooms and Shallots and cheese slices. Step 3. Bake pizza directly on oven rack at 450° for 8 minutes or until crust is golden and cheese melts. …
From myrecipes.com


10 BEST BUTTERNUT SQUASH MUSHROOM SOUP RECIPES | YUMMLY
2022-07-03 fresh ginger, lime, broth, mushrooms, shallot, Thai chili, butternut squash and 3 more African Butternut Squash, Lentil & Peanut Stew Rebel Recipes mushrooms, Himalayan pink salt, onion, coriander, vegetable stock and 16 more
From yummly.com


MUSHROOM, SHALLOT & SQUASH PIE | RECIPE | SQUASH PIE, STUFFED …
Sep 19, 2020 - A hearty vegetarian main dish that will keep in the freezer for up to 2 months, from BBC Good Food.
From pinterest.co.uk


Related Search