Mushroom And Swiss Wellington Pie Recipes

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SWISS MUSHROOM PIE



Swiss Mushroom Pie image

My Dh just loves any kind of pot pie, so thought I'd try this little different version. It was really good, easy, and filling. I served this with beer bread and a crisp garden salad. I took this from our state daily paper over the holidays. If you like mushrooms, I think you will like this easy recipe. Thanks for trying this.

Provided by peppermintkitty

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup flour
6 tablespoons chilled butter, sliced 1/4 inch thick
1/2 cup aged swiss cheese
1/4 cup sour cream
1 tablespoon butter or 1 tablespoon vegetable oil
2 cloves garlic, minced
1 lb fresh brown button mushrooms or 1 lb white mushroom, cleaned
1 1/2 cups aged shredded swiss cheese
1 teaspoon salt
1/2 cup light cream or 1/2 cup milk
2 eggs, lightly beaten

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.

MUSHROOM PIE



Mushroom Pie image

My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!

Provided by GATOULA

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
1 (10 ounce) package fresh mushrooms, sliced
1 large onion, chopped
4 slices bacon, chopped
¾ cup heavy cream
1 cup shredded Swiss cheese
salt and pepper to taste
1 teaspoon chopped fresh dill
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten

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.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.7 g, Cholesterol 60.9 mg, Fat 32.3 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 230.2 mg, Sugar 1.5 g

ELEGANT MUSHROOM PIE RECIPE



Elegant Mushroom Pie Recipe image

This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.

Provided by lutzflcat

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h5m

Yield 8

Number Of Ingredients 12

6 tablespoons butter, divided
1 ½ pounds baby bella (crimini) mushrooms, sliced
¼ cup chopped sweet onion
½ lemon, juiced
½ teaspoon dried thyme
5 tablespoons all-purpose flour
1 ¼ cups Swanson® Chicken Broth
⅓ cup Marsala wine
2 tablespoons half-and-half
salt and pepper to taste
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, beaten

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.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g

MUSHROOM WELLINGTON WITH CREAMY CARROT SAUCE



Mushroom Wellington with Creamy Carrot Sauce image

We took inspiration from an important part of traditional beef Wellington, the duxelles (a paste of finely chopped mushrooms, shallots and herbs cooked in butter), and made a hearty filling for a satisfying, low-fat vegetarian version. Serve this impressive main course with the bright carrot sauce, which gets its creaminess from just a touch of cream cheese. (Don't be afraid to use full-fat cheeses--a little can go a long way!)

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 24

4 large Portobello mushrooms
2 tablespoons olive oil
1 tablespoon unsalted butter
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 teaspoons fresh thyme leaves (from 2 large sprigs)
1/2 cup dry white wine
2 tablespoons plain breadcrumbs
1 sheet frozen puff pastry (from a tk-ounce package), thawed
All-purpose flour, for dusting
2 teaspoons Dijon mustard
1 large egg, beaten
Large-flake sea salt, such as Maldon
3 medium carrots, cut into 1-inch pieces
2 cloves garlic, smashed
1 bay leaf
Kosher salt
1 ounce cream cheese
1 teaspoon red wine vinegar
1 head frisee, washed, dried and torn into bite-sized pieces
1 teaspoon olive oil
1 teaspoon red wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices.
  • Heat the oil and butter in a large skillet over medium heat. Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes. Add the Portobello slices, 1/4 teaspoon salt and a few grinds pepper, and cook, stirring frequently, until the mushrooms have started to soften and wilt, about 4 minutes. Add the shiitakes, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the shiitakes have started to soften and wilt, about 3 minutes. Pour in the wine, bring to a simmer and stir until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat, and let cool completely. Stir in 1 tablespoon of the breadcrumbs. Taste and adjust the seasoning.
  • Position an oven rack in the center of the oven, and preheat to 400 degrees F. Roll the puff pastry out on a floured sheet of parchment paper to a 13-inch square. Brush the surface of the pastry with the mustard, and sprinkle with the remaining 1 tablespoon breadcrumbs.
  • Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the center, and pack it into a log about 3 inches wide. Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down. If any filling falls out while rolling, just push it back inside. Pinch together the open ends to seal, and crimp with a fork. The log should be about 12 inches long. Transfer the Wellington, on the parchment, to a baking sheet. Brush generously all over with the egg. Cut decorative slits down the length of the Wellington. Sprinkle with sea salt and pepper. Bake until golden brown and bubbly, 40 to 45 minutes. Let rest for a few minutes.
  • For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan. Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes. Remove the bay leaf, and transfer all the liquid and solids to a blender. Blend until completely smooth. Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again. (The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.) Transfer the sauce to a serving vessel.
  • For the salad: Toss the frisee with the oil and vinegar, a pinch of salt and a few grinds of pepper.
  • Arrange the Wellington and salad on a platter. Slice the Wellington into 6 even pieces, and serve with the salad and carrot sauce.

Nutrition Facts : Calories 200 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 40 milligrams, Sodium 810 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 6 grams, Sugar 5 grams

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