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.
Time 1h Yield 12 Number Of Ingredients 10 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.
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.
Yield 6 Number Of Ingredients 13 Steps:
Crust: Whisk flour, baking powder and salt in large bowl. Add butter and cut in with fork until it looks like coarse meal. Add sour cream and stir until dough comes together. Shape dough into disk; dived into 2 pieces (1 about 2/3 of dough) and (1 about 2/3 of dough). Roll larger piece on lightly floured surface to 14-inch round. Transfer to 10-inch glass pie dish and trim overhang. Roll remaining to 12-inch round and place onto baking sheet. Cut into 1-inch wide strips for top lattice. Chill crust at least 30 minutes. Filling: Melt butter in heavy skillet. Add onions and saute until soft and golden, about 6 minutes. Add mushrooms and thyme. Saute until mushrooms are tender and release juices, abut 6 minutes. (Can be made ahead. Cover and chill. Rewarm over medium heat before continuing). Add cream cheese and stir until melted. Season to taste with salt & pepper. Preheat oven to 400-degrees. Spoon filling into crust. Top pie with strips in lattice pattern. Fold strip ends and overhang under. Crimp edge decoratively. Brush lattice with glaze. Bake pie until crust is golden brown and filling is heated through, about 45 minutes. Cool pie 30 minutes before serving.
Time 1h10m Yield 10 servings. Number Of Ingredients 18 Steps:
In a large skillet, saute mushrooms in 1 tablespoon butter until tender; drain and set aside. In the same skillet, saute onions and beans in remaining butter until beans are crisp-tender, 18-20 minutes. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted. Remove from the heat; set aside. , In a large bowl, combine the flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream to form a soft dough. , Divide dough in half. On a well-floured surface, roll out 1 portion to fit a deep-dish 9-in. pie plate; trim pastry even with edge. , Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge. , In a small bowl, beat the egg and cream; brush over lattice top. Bake at 400° until golden brown, 25-35 minutes.
Time 15m Yield 2 single crusts Number Of Ingredients 5 Steps:
In a large bowl sift together flour and salt. Cut in the butter until mixture resembles cornmeal. In a small bowl mix the egg and sour cream together. Add this to the flour mixture and work it in quickly until dough forms a ball. Divide in half, wrap in plastic and chill for 1 hour.
More about “mushroom pie with sour cream crust recipes”
Yield 6 servings Number Of Ingredients 21 Steps:
Preheat the oven to 375°F. Make the crust: In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days. Make the filling: In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally. In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion. Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside. On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan. Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn’t have to be perfect. Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley. Note Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you’re doing your swaps.
