Creamyfishandmushroompie Recipes

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CREAMY FISH AND MUSHROOM PIE



Creamy Fish and Mushroom Pie image

A creamy pastry-free fish pie. The fish is first poached with the mushrooms, then topped with mashed potato and baked in the oven. I found this recipe on an English website and I'm posting it here for the 2005 Zaar World Tour. If you cannot find the specialty mushrooms specified in the ingredients, use field mushrooms or your favourite variety of mushrooms.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

225 g assorted mushrooms, such as oyster, horse, shiitake, trimmed and quartered
675 g cod or 675 g haddock fillets, skinned and diced
600 ml milk, low-fat is fine, boiling
900 g floury potatoes, peeled and quartered
25 g unsalted butter
150 ml milk, low-fat is fine
salt, to taste
fresh ground black pepper, to taste
grated nutmeg, to taste
50 g unsalted butter
1 medium onion, chopped
1/2 celery rib, chopped
50 g plain flour
10 ml lemon juice
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes.
  • While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste.
  • Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside.
  • To make the sauce: Melt the butter in a saucepan, add the onion and celery and sauté until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms.
  • Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.

Nutrition Facts : Calories 626.7, Fat 23.6, SaturatedFat 14.1, Cholesterol 138.5, Sodium 204.6, Carbohydrate 60.4, Fiber 6.8, Sugar 4.7, Protein 43.2

DEVONSHIRE POTATO MUSHROOM PIE



Devonshire Potato Mushroom Pie image

Make and share this Devonshire Potato Mushroom Pie recipe from Food.com.

Provided by Brenda.

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups seasoned mashed potatoes (use your favorite recipe)
1 1/2 cups fresh mushrooms, sliced
1/4 onion, chopped
2 tablespoons butter
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 cup sour cream
black pepper
paprika

Steps:

  • Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
  • Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
  • Spoon this over the potato layer.
  • Spread sour cream over the onion/mushroom mixture.
  • Top with remaining potatoes.
  • Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.

CREAMY FISH TOPPED WITH MUSSELS AND PRAWNS



Creamy Fish Topped With Mussels and Prawns image

Make and share this Creamy Fish Topped With Mussels and Prawns recipe from Food.com.

Provided by The Flying Chef

Categories     European

Time 23m

Yield 4 serving(s)

Number Of Ingredients 21

olive oil
4 firm white fish fillets (I used cod but any white fish is fine,sea bass, orange roughy, hake etc.. Just note there are two ca)
125 g mussels, meat
120 g peeled cooked prawns
3 garlic cloves, crushed
4 green onions
1 cup milk
1 teaspoon fish stock, powder
1/2 teaspoon vegetable stock powder
2 teaspoons cornflour
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
135 ml sour cream
1/2 cup cream
1 teaspoon Dijon mustard
1 tablespoon gruyere cheese
1 tablespoon parmesan cheese
1/2 teaspoon dill
pepper
1 medium carrot, chopped
100 g green beans, trimmed

Steps:

  • Note make the sauce first and leave on heat as the fish fillets cooking time are very quick.
  • In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.
  • Boil, steam or microwave carrots and beans until tender, set to one side.
  • Heat milk in pan, add both the stocks. Blend cornflour with a little water and add half the mixture stir until sauce thickens slightly.
  • Add sour cream, lemon juice, white wine, cream and mustard stir until thoroughly.
  • combined.
  • Add cheeses and stir until melted, add garlic onion mixture and dill. If the consistency of the sauce is not to runny like a broth, don't add the remaining cornflour. If it needs to be thickened up a little more to make it more of a sauce, this is where you add remaining cornflour. I add a little at a time until desired consistency. ( I don't know why but sometimes I need all of the cornflour and other times what I add in the beginning is enough.).
  • Add the carrots, beans, mussel meat, and prawns. Leave over low heat while you cook the fish, stir sauce occasionally.
  • Pour a little oil in a pan and heat. Pat fish on both sides lightly with flour, place fillet in pan (pan should be hot enough that fish sizzles when added, turn heat down to a medium high heat immediately) Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes.
  • Turn the heat up on the sauce, so it is nice and hot when served. Turn fish over and cook again without moving fish, 3-4 minutes. This is for thick fillets, for thin it will only be 2-3 minutes a side.
  • To serve place a mound of mash potato in a large bowl, place fillet on top and pour sauce over.

Nutrition Facts : Calories 377.2, Fat 20.4, SaturatedFat 11.4, Cholesterol 167.6, Sodium 445.3, Carbohydrate 13.2, Fiber 1.7, Sugar 3.4, Protein 30.1

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.

EASY, CREAMY MUSHROOM PIE



Easy, Creamy Mushroom Pie image

This easy mushroom pie is a great side dish for meat, fish or chicken. Get out the mozzarella, cream cheese and Parmesan and let's get started!

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 10 servings

Number Of Ingredients 9

4 Tbsp. KRAFT Zesty Italian Dressing, divided
1 large onion, thinly sliced
1 pkg. (10 oz.) mushrooms, sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 frozen deep-dish pie crust (9-inch), thawed
1 egg, beaten
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add onions; cook and stir 8 to 9 min. or until onions are tender and just beginning to turn golden brown. Stir in mushrooms and remaining dressing. Cook and stir 3 min. or until mushrooms are tender; remove from heat. Let cool to room temperature.
  • Stir mozzarella into cooled vegetable mixture; spoon into crust. Mix egg and cream cheese until blended. Add milk; mix well. Spoon gently over vegetable mixture; sprinkle with Parmesan.
  • Bake 40 to 45 min. or until filling is set and crust is lightly browned. Let stand 5 min. before serving.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 4 g, Protein 8 g

CREAMY FISH PIE



Creamy Fish Pie image

Make and share this Creamy Fish Pie recipe from Food.com.

Provided by Rosie Rob

Categories     European

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

5 large potatoes, peeled and cut into 1 inch cubes
2 eggs
1 onion, finely chopped
extra virgin olive oil
1/2 pint double cream
3 ounces strong cheddar cheese, grated
1 lemon, juice of
1 teaspoon English mustard
parsley, finely chopped
1 lb haddock or 1 cod fish fillet, skinned and sliced into strips
4 ounces sweetcorn
8 ounces cooked shelled prawns
nutmeg
seasoning

Steps:

  • Pre-heat the oven to 230C/450F/Gas MK 8.
  • Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
  • Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
  • Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
  • In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
  • Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
  • Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.

Nutrition Facts : Calories 858.9, Fat 33.9, SaturatedFat 19.6, Cholesterol 344.7, Sodium 888.7, Carbohydrate 90.1, Fiber 11.1, Sugar 5.9, Protein 50.3

SIMPLE CREAMY FISH PIE



Simple Creamy Fish Pie image

This recipe is a slight adaptation of Marco Pierre White's recipe on Hell's Kitchen. It's a really simple and tasty recipe for a fish pie. The fish is only for suggestion, you could of course replace with any fish of your choice. Add a few scallops for decadence, or maybe some monkfish... Make sure you have enough potato for your serving dish(es). It's difficult to say how many you need, because it depends how deep you like your pies - the shallower the dish, obviously the more mashed potato you'll need!

Provided by Snowbunny Andorra

Categories     Savory Pies

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

750 ml dry white wine
600 ml water
500 ml double cream
2 fish stock cubes
1 chicken stock cube
200 g sweetcorn, niblets
1 salmon fillet, skinned, pin-boned and cubed
1 cod fish fillet, skinned, pin-boned and cubed
1 smoked haddock, skinned, pin-boned and cubed
1 small leek, thinly sliced
5 large floury potatoes, peeled
chopped parsley

Steps:

  • Cut the potatoes into large chunks and put in a pan of cold, salted water. Bring to the boil and cook until soft to the centre.
  • Meanwhile, put the wine, stock cubes and water in a large pan and bring to the boil. Reduce until about a centimetre is left in the bottom of the pan.
  • Add the cream and simmer, stirring, until well blended. Taste and season if necessary.
  • Add the fish and simmer for 2-3 minutes. Remove from the heat.
  • Using a slotted spoon, carefully move the fish into the pie dish, and add enough sauce to just cover the fish, but not enough that the juice is going to boil over in the oven.
  • Cover the fish with a sprinkling of sweetcorn, a thin layer of leek, then the parsley.
  • Once the potatoes are cooked, drain and mash, using any remaining sauce from the fish to make smooth. Add a little butter or cream if there's not enough sauce left; it all depends on the size and shape of your cooking dish. Season to taste, then cover the fish with the potato.
  • Bake in the top half of a pre-heated oven at 220C for about twenty minutes, or until golden.

Nutrition Facts : Calories 2222.6, Fat 102.8, SaturatedFat 60.2, Cholesterol 482, Sodium 1144.3, Carbohydrate 187, Fiber 24.9, Sugar 19.6, Protein 76.9

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