Time 1h5m Yield 8 serving(s) Number Of Ingredients 11 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.
Time 1h Yield 6 servings Number Of Ingredients 15 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.
Time 1h Yield 6-8 servings. Number Of Ingredients 5 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.
Time 1h Yield 6 serving(s) Number Of Ingredients 10 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.
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 55m Yield 6 Number Of Ingredients 10 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.
Time 40m Yield 6 Number Of Ingredients 8 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.
More about “swiss mushroom pie recipes”
Time 1h Yield 6-8 servings. Number Of Ingredients 9 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.
