QUICHE WITH MUSHROOMS
Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust., Bake for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 319 calories, Fat 20g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 712mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
MUSHROOM PASTRY
This simple recipe for some tasty mushroom pastry tarts gives you a delicious savoury puff pastry snack to impress your friends. Perfect as a starter or appetizer.
Provided by Gav
Categories Starters and Appetizers
Time 1h5m
Number Of Ingredients 11
Steps:
- Finely chop the mushrooms, shallot and garlic. Then saute the shallot and garlic together in some olive oil for about 2 minutes.
- Then add the mushrooms, thyme and the butter and cook over medium heat for another 2 minutes, stirring regularly.
- Finally, add the spring onions and the white wine and bring to a simmer. Simmer for 5 minutes or until the wine has evaporated.
- Then remove from the pan and allow the mushroom mixture to cool. In the meantime prepare the pastry.
- On a flat surface roll out the pastry dough to the required thickness. Then cut some rectangular shapes about 15cm x 6 cm or 12cm x 6cm, depending on your preference. Cut some pastry strips about 1cm x 12cm to use for the lattice on the top.
- When the mushrooms have cooled, add some to the top of the rectangular pastry, and roll up the edges to create a base to attach the lattice strips to. Then wet the pastry with milk and attach the lattice strips on the top, making sure the pastry strips are well joined to the base.
- This process is quite fiddly and may take some time. In the meantime, pre-heat the oven to 180C.
- When the pastries are complete add to a pre-greased baking tray and baste the top with milk.
- Put in the oven at 180C for 25 minutes, or until the pastry has cooked and is a golden brown colour.
- Allow a few minutes to cool down a bit before serving.
MUSHROOMS IN PASTRY SHELL
Make and share this Mushrooms in Pastry Shell recipe from Food.com.
Provided by TinkerTott
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake pastry shells according to package directions.
- Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown.
- Add garlic and cook for 1 minute.
- Add wine and cook until reduced by 1/2.
- Lower heat add cream and seasonings.
- Cook until sauce thickens.
- Divide mushroom mixture into six cooled shells.
Nutrition Facts : Calories 362.3, Fat 27.4, SaturatedFat 8.2, Cholesterol 18.1, Sodium 124.7, Carbohydrate 23.4, Fiber 1.1, Sugar 1.1, Protein 4.9
MUSHROOMS IN PUFF PASTRY
This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.
Provided by Susan Dillard
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms and shallots in oil until soft.
- Season with salt and pepper.
- Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
- Stir in butter, herbs,and lemon juice.
- Taste and season with additional salt and pepper if needed.
- Bake the puff-pastry rounds or squares according to package directions.
- Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
- Place pastry tops on top and serve.
- Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.
Nutrition Facts : Calories 658.6, Fat 52.4, SaturatedFat 18.8, Cholesterol 59.4, Sodium 221.6, Carbohydrate 40.7, Fiber 1.6, Sugar 1.4, Protein 8.2
WILD MUSHROOM RAGOUT IN PUFF PASTRY SHELLS
Are you looking for an elegant but meatless main course? Try these tender puff pastry shells filled with a savory blend of wild mushrooms with a delicious white wine-balsamic-cream sauce.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Prepare the pastry shells according to the package directions.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme. Cook until the mushrooms are tender, stirring often.
- Stir the wine and vinegar in the skillet. Cook until the liquid is reduced by half. Stir in the soup and milk and heat to a boil. Stir in the parsley.
- Spoon the mushroom mixture into the pastry shells. Serve immediately.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 25.3 g, Cholesterol 3.7 mg, Fat 22.9 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 602.1 mg, Sugar 6.1 g
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