Cheesy Morel Pie Recipes

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CHEESY MOREL PIE



Cheesy Morel Pie image

In Northern Michigan, Morel Mushrooms are a big deal, they are by far the best mushroom I have ever tasted. But if you can't get morels then your favorite mushrooms will also work. This is a wonderfully tasty pie and will be a big hit whenever you make it.

Provided by Sheri Zarnick

Categories     Savory Pies

Time 40m

Number Of Ingredients 14

1 lb morel mushrooms, rinsed and sliced
1 tsp mince garlic (sold in jars in dairy section)
5 slice bacon, uncooked
1 medium sweet onion, chopped
1 pkg cream cheese, room temperature
1 c sharp shredded cheddar cheese
1/2 c swiss cheese, shredded
3 Tbsp parmesan cheese
3 large eggs
3 stick asparagus, fresh
salt and pepper, to taste
1/2 tsp paprika
1 small red pepper, diced
1 pkg refrigerated pie crust

Steps:

  • 1. In a large skillet, fry bacon until done. drain on papertowel. when cool enough chop up in a food processor. set aside.
  • 2. In the bacon drippings saute sliced morel mushrooms,onion,garlic,asparagus,and red pepper until veggies are tender.
  • 3. In a large bowl beat eggs until foamy. Add cream cheese and beat until smooth. Mix in salt & pepper. Add veggie mixture and bacon pieces.
  • 4. Unroll pastry in a 9" deep dish pie pan. Trim and flute edges. Fill bottom with cheddar cheese. Pour mixture in on top of cheese. Top with Swiss cheese, sprinkle parmesan and paprika on top.
  • 5. Bake at 375^ for 30 min.

BAKED CHEESY VEGGIE CHICKEN PASTA



Baked Cheesy Veggie Chicken Pasta image

This is a tasty, creamy pasta dish with many different flavors to savor. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi. Serve with a green salad and garlic bread, if desired.

Provided by TZJOANNA

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 12

Number Of Ingredients 21

1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 ½ ounces blue cheese, crumbled
7 ounces Parmesan cheese, grated
2 cups milk

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
  • Preheat oven to 370 degrees F (180 degrees C).
  • Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
  • Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Nutrition Facts : Calories 863.3 calories, Carbohydrate 38.3 g, Cholesterol 265.1 mg, Fat 61.3 g, Fiber 2.5 g, Protein 41.3 g, SaturatedFat 36 g, Sodium 826 mg, Sugar 8.6 g

CHEDDAR CHEESE AND MUSHROOM PIE



Cheddar Cheese and Mushroom Pie image

This is a good side dish but can also be used as an entree with salad and garlic bread. The original recipe called for swiss cheese, but my family likes cheddar better, so it is now Cheddar Cheese and Mushroom pie. Using a food processor for the mushrooms and onions really cuts prep time.

Provided by Linda Buermele

Categories     Weeknight

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 cup thinly sliced onion (1 large)
1 1/2 lbs mushrooms, sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 lb sharp cheddar cheese, shredded
1 egg yolk
1 tablespoon water
18 inches pastry crust, for bottom and top (I use frozen from grocery store)

Steps:

  • Melt butter in large skillet over medium, heat.
  • Add onion; cook 2 minutes.
  • Add mushrooms, salt, pepper, Worcestershire and lemon juice.
  • Cook 5 minutes, stirring occasionally.
  • Drain mushroom mixture.
  • Heat oven to 375°F.
  • Combine mushroom and cheese; mix well.
  • Turn into pastry shell.
  • Arrange pastry strips, lattice fashion on top of filling. (I use full top and cut design in it).
  • Trim ends even with edges of shell.
  • Moisten and fold overhang over strip ends.
  • Flute edges.
  • Beat egg yolk and water and brush over pastry.
  • Bake 35 to 40 minutes or until pastry is golden.
  • Serve hot or cold.
  • Better to let cool for 5 to 10 minutes before cutting.

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