Mini Creamy Caramelized Mushroom Pies Recipes

MINI MUSHROOM PIES

Steps:

• Cut the onion, garlic and spring onions.
• Melt the butter in a large frying pan and add the onions and garlic.
• Fry gently until soft, then chop the celery sticks and mushrooms and fry together on a low to medium heat until tender.
• Mushrooms have a high water content, once all the water has been released and absorbed, add the milk and flour and mix well with a wooden spoon until you get a creamy texture.
• Remove from the heat, season well with salt, black pepper and dill.
• Set aside to cool completely.
• Dust some flour onto the working surface and place the ready rolled puff pastry. Use a round cookie cutter or a glass to cut 12 rounds. 6 will be needed for the bottom and 6 for the top of the pies. I found that the bottom ones is best to be slightly larger than the ones that form the top.
• Line each of the lie maker moulds with one of the larger pastry round.
• Fill each pie with the mushroom mixture, then top each pie with the smaller pastry lids.
• Securely close the pie maker and switch it on.
• Cook for about 10 minutes, then switch the pie maker off and carefully remove the pies.
• Serve hot.

MINI CREAMY MUSHROOM PIES

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

MINI CREAMY MUSHROOM PIES

Steps:

• Preheat the oven to 390 °F.
• Melt 1 tablespoon of butter and 1 teaspoon of oil in a medium-sized saucepan. Add a finely sliced small onion and sauté until soft. Add a crushed garlic clove and the sliced mushrooms. Cook for about 3 minutes until the mushrooms are soft.
• Mix in a chopped handful of parsley and pour in 100 millilitres of cream. Stir, cook for about 2- 3 minutes and remove from the heat and leave to cool.
• Roll the pastry out on a work surface lightly dusted with flour. Use a cookie cutter to cut out six 4-inch circles. Press one circle into each muffin cup and continue to roll out the pastry and cut out six 3-inch circles until no more pastry remains.
• Distribute the mushroom filling between each of the pies. Brush the edges of the pastry with some egg. Place a pastry lid on top of each one and carefully press the pastry edges together to seal them.
• Brush each of the lids with beaten egg and sprinkle a few caraway seeds on each.
• Bake in the oven for 25-30 minutes until golden on top.
• Allow the pies to cool slightly in the tin before serving.
• Serve warm.

CREAMY MUSHROOM MINI PIE RECIPE

Steps:

• To begin making the Creamy Mushroom Mini Pie Recipe, get all the ingredients ready and make the pie crust according to the "short crust tart pastry dough" recipe. Refrigerate the pie dough for a couple of hours.
• While the pie dough is refrigerating, we will proceed to make the mushroom pie filling.
• To make the pie filling, heat oil in a heavy bottomed pan, add the onion and saute until it gets browned and close to caramelized. The caramelized flavor of the onions, brings out the delicious taste in the Mushroom pie.
• Once the onions are browned, add the garlic and the mushrooms and saute on high heat until the mushrooms get cooked through. The mushrooms release a lot of water while cooking as well. Allow the water from the mushrooms to evaporate.
• Once done, add the salt, pepper, basil and cream. Stir well to combine. You should have a thick mushroom mixture. If you feel it's a little more liquidy, then add a teaspoon of cornflour to thicken the mushroom pie filling. Turn off the heat and keep aside.
• Once the pie dough has firmed well in the refrigerator, it's time to roll and shape them into pies.
• You can bake the mini pies in large muffin moulds or pie tart pans. Grease these moulds with butter and keep aside. Preheat the oven to 180 C.
• Dust the kitchen platform with flour and roll the pie dough into a large rectangle.
• Roll the chilled dough on a floured work surface, and cut 10 cm circles with the help of a cookie cutter. The circle should be the size that will fit into the pie pan or the muffin pan.
• Once you have cut out the circles of dough, press one circle into each mould cavity till the edge and cut off the rest. If you think the dough is bigger and tends to fold inside the cavity, pinch the dough well so that it merges well. Do this with the remaining pie dough as well.
• Spoon the mushroom pie filling into each of the pie dough cavities. The next step is to cover the top of the pie with dough.
• To cover the top you will need more dough, so just measure the top and use a cookie cutter of that size to cut out the dough. Roll out the remaining dough, and stamp out circles and use these circles to cover the top of the pie. Pinch the sides of the bottom and the top dough to seal the pie from all sides.
• Make small insertions with a knife on the top of the pie to help release of air while the pie is baking.
• Now beat an egg, and brush over the edges of the pastry dough, also brush the pastry lid and pinch both them together. Also brush the top of the pastry lid with the egg wash and sprinkle sesame seeds from top. If you want to make it eggless, you can use milk as well.
• Bake the Mushroom Pie in a preheated oven for 28 to 30 minutes at 180 degree celsius until you notice the crust is browned, golden and crisp. Once done, remove from the oven and allow it to rest for 10 minutes before you are ready to serve.
• Serve the Creamy Mushroom Pie along with a bowl of Lemongrass Soup, a Garlic Bread and a glass of wine for a weeknight dinner or even when you have friends over for parties.

VEGETARIAN WILD MUSHROOM & CARAMELIZED ONION SHEPHERD'S PIES RECIPE - (4.5/5)

Steps:

• To make potatoes put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Warm cream and butter in pot; add potatoes, and mash until smooth. Stir in Parmesan and chives, and season with salt and pepper, if desired. Cool. For filling heat 1 tablespoon of oil in skillet over medium heat. Add onions, and cook 20 minutes, or until golden. Preheat oven to 375°F. Coat baking sheet with cooking spray. Set portobellos gill-side up on baking sheet, and drizzle with 1 tablespoon of oil. Roast 25 minutes, or until tender. Cool, then slice thin. Toss wild mushrooms with remaining 3 Tbs. oil and garlic on separate baking sheet; season with salt and pepper, if desired. Roast 20 minutes, or until tender. Cool, chop, and toss with Asiago, herbs, and onions. Coat baking sheet and inside of 8 3-inch baking rings or 9-inch pie dish with cooking spray. Layer portobello slices on bottom of each ring. (Add any leftover portobellos to mushroom mixture.) Use half of wild mushroom mixture to create second layer. Use one-third of Potatoes to create third layer, then add remaining mushroom mixture. Top with remaining Potatoes, shaping each into dome. Sprinkle each pie with pinch of Parmesan. Bake 40 minutes, or until golden. Let cool in rings 5 minutes. Use metal spatula to transfer pies (in rings) to plates. Run paring knife around inside of rings to loosen; lift off rings

MINI CREAMY CARAMELIZED MUSHROOM PIES

Steps:

• Heat the butter in frying pan. Add the mushrooms and garlic, season and cook for 5 minutes until the mushrooms are soft. Stir in the parsley, salt and cream. Remove from the heat and allow to cool. Whisk honey and wine in a seperate bowl. Add onions; toss to coat. Coat a large rimmed baking sheet with nonstick spray. Spread onion mixture in an even layer on sheet. Roast 30 mins at 375 degrees. Turn onions over and roast until onions are caramelized. Remove from oven and add onions to mushroom mix. Heat oven to 350 degrees. Grease a small muffin tin with nonstick butter spray, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 4" circles. Place the pastry cirlces into each hole of the muffin tin. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg and pinch edges together to seal. Brush the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden brown. Allow to cool in tin before serving.