Swiss Mushroom Pie Recipes

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SWISS MUSHROOM PIE



Swiss Mushroom Pie image

My Dh just loves any kind of pot pie, so thought I'd try this little different version. It was really good, easy, and filling. I served this with beer bread and a crisp garden salad. I took this from our state daily paper over the holidays. If you like mushrooms, I think you will like this easy recipe. Thanks for trying this.

Provided by peppermintkitty

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup flour
6 tablespoons chilled butter, sliced 1/4 inch thick
1/2 cup aged swiss cheese
1/4 cup sour cream
1 tablespoon butter or 1 tablespoon vegetable oil
2 cloves garlic, minced
1 lb fresh brown button mushrooms or 1 lb white mushroom, cleaned
1 1/2 cups aged shredded swiss cheese
1 teaspoon salt
1/2 cup light cream or 1/2 cup milk
2 eggs, lightly beaten

Steps:

  • preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
  • Press the crust into a 9" glass or porcelain quiche pan or pie pan.
  • Bake 10 min.
  • or until lightly browned.
  • The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
  • 1-2 minutes.
  • remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
  • Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
  • Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
  • About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.

MUSHROOM AND SWISS WELLINGTON PIE



Mushroom and Swiss Wellington Pie image

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
One 2 1/2-pound chuck pot roast, cut into 6 wedges (try to find a round-ish one!)
Kosher salt and black pepper
3 cloves garlic, minced
3 shallots, finely diced
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh parsley
1 pound sliced cremini mushrooms
1/4 cup dry red wine
3 tablespoons Dijon mustard
2 tablespoons instant flour, such as Wondra
6 slices Swiss cheese
1 sheet frozen puff pastry, thawed
1 egg whisked with 1 teaspoon water
Sliced chives, for garnish

Steps:

  • Set a crisping pressure cooker to sear/saute on high, then add the olive oil to the pot. Season the meat liberally with salt and pepper, When the crisping pressure cooker has preheated, sear the meat in the pot, 3 minutes on each side. Add the garlic, shallot, thyme, parsley, mushrooms and about a teaspoon more salt to season the mushrooms. Add the red wine and mustard. Set to high pressure for 25 minutes, then lock on the pressure lid.
  • After 25 minutes, release the pressure, then stir in the instant flour. Place the cheese slices over the roast pieces, then add the puff pastry, tucking the corners up. Brush the egg wash on the puff pastry. Air-fry at 390 degrees F for 10 minutes. Sprinkle with chives and serve.

SWISS MUSHROOM PIE



Swiss Mushroom Pie image

"I needed a before-dinner snack, so I conjured this up with ingredients that I had at home," remarks Rita Weaver of Lakewood, Washington. "It was enjoyed by all." Rich wedges also would make a nice brunch dish or light lunch alongside a salad.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 5

1 package (15 ounces) refrigerated pie pastry
1 pound fresh mushrooms, sliced
1 teaspoon chopped onion
1 tablespoon butter
1 pound Swiss cheese, sliced

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers., Place remaining pastry over filling; trim, seal and flute edges. Cut slits in the top. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes. Cut into wedges.

Nutrition Facts : Calories 476 calories, Fat 31g fat (17g saturated fat), Cholesterol 66mg cholesterol, Sodium 361mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.

SILVERBEET ( SWISS CHARD) AND MUSHROOM PIE



Silverbeet ( Swiss Chard) and Mushroom Pie image

This looks delicious and has a 5 star rating on www.taste.com.au This recipe was originally printed in Fresh Living magazine. It's Winter in Australia and I've been looking for a simple pie recipe without too many ingredients. I think this one fits the bill nicely. You could substitute Spinach for Silverbeet too.

Provided by Rhiannon and Matt

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 onions, finely sliced
3 garlic cloves, chopped
500 g mushrooms, thickly sliced
1 bunch silver beet, roughly chopped
1 pinch nutmeg
salt & freshly ground black pepper
4 eggs
300 ml lite thickened cream
1/2 cup grated low-fat swiss cheese

Steps:

  • Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
  • Add the mushrooms and saute for another 2 minutes
  • Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
  • Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
  • Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
  • Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
  • Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.

Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 13.7, Cholesterol 214.3, Sodium 98.9, Carbohydrate 8.2, Fiber 1.1, Sugar 3, Protein 10.6

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 PIE



Mushroom Pie image

My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!

Provided by GATOULA

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
1 (10 ounce) package fresh mushrooms, sliced
1 large onion, chopped
4 slices bacon, chopped
¾ cup heavy cream
1 cup shredded Swiss cheese
salt and pepper to taste
1 teaspoon chopped fresh dill
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and 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, and 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. Cool, then cut into squares to serve.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.7 g, Cholesterol 60.9 mg, Fat 32.3 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 230.2 mg, Sugar 1.5 g

IMPOSSIBLY EASY HAM AND SWISS PIE



Impossibly Easy Ham and Swiss Pie image

It's restaurant-style quiche at home! This easy ham and Swiss cheese pie is sure to be a family-pleasing entrée.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 10

1 1/2 cups cubed fully cooked smoked boneless ham
1 cup shredded Swiss cheese (4 ounces)
1/4 cup chopped green onions or chopped onion
1/2 cup Original Bisquick™ mix
1 cup milk
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 eggs
1 tomato, sliced
1 green bell pepper, cut into rings

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
  • Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.

Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 1/2 g

IMPOSSIBLY EASY MUSHROOM-SWISS TURKEY BURGER PIE



Impossibly Easy Mushroom-Swiss Turkey Burger Pie image

Fix up family dinner in 40 minutes with this Impossibly Easy pie recipe featuring one of our favorite better-together flavor combos: mushrooms and Swiss cheese. This meal in a pie plate takes inspiration from the beloved Impossibly Easy Cheeseburger Pie. Just like the original, it delivers on burger flavor in a big way, while actually using lower-calorie ground turkey instead of ground beef. A bit of Montreal seasoning boosts the grilled-burger flavor and the savory, melty combo of mushrooms and Swiss cheese take it to the next level. Make room in your dinner rotation for this surefire and surprisingly low-cal weeknight winner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1/2 lb ground turkey (at least 90% lean)
1 1/2 cups mushrooms, sliced (about 5 oz)
1/4 cup sliced green onions
1 teaspoon Montreal steak seasoning
1 cup shredded Swiss cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In 10-inch skillet, cook turkey, mushrooms and green onions over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Stir in seasoning, and spoon into pie plate. Sprinkle with 1/2 cup of the cheese.
  • In small bowl, stir Bisquick™ mix, milk and eggs with fork or whisk until blended. Pour into pie plate.
  • Bake 22 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; let stand 5 minutes. Sprinkle with more green onions, if desired.

Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 110 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g

SPINACH SWISS PIE



Spinach Swiss Pie image

This egg dish has a wonderful flavor from the nutmeg, which combines well with the Swiss cheese. Every time I've served it, it's been well received.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

1 package (10 ounces) frozen chopped spinach
1 cup shredded Swiss cheese
2 tablespoons chopped onion
1-1/2 cups whole milk
3 large eggs
3/4 cup biscuit/baking mix
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

  • Cook spinach according to package directions; drain well. In a bowl, combine cheese, onion and spinach. Transfer to a greased 9-in. pie plate. , In a blender, combine milk, eggs, biscuit mix, salt, pepper and nutmeg; cover and process until smooth. Pour over spinach mixture. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 544mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

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