Savory Mushroom Pie Recipes

MUSHROOM PIE

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.

SAVORY MUSHROOM TOFU PIE

Steps:

• If using savory dough, prepare it.
• Heat oven to 400°F
• Place the oil in a skillet [note you can use water for this step if you want to reduce the fat] over med high heat. Add onion, leek, scallion, and ginger and sauté over medium heat until the veggies are limp. Add the vinegar and stir until evaporated.
• Add the mushrooms and saute until they give up the liquid, approx 4 minutes. Remove from heat.
• Process the tofu and sour cream until smooth. Blender or food processor, your choice. Turn into a large mixing bowl and add the mushroom mix with a slotted spoon then stir to blend.
• If using savory dough, roll the dough on a 12 inch square of parchment paper into a 10 inch round. Pile the filling in the center and spread out leaving a two inch margin all around. Bring the dough up around the sides as if you were going to encase the filling but leave a 6 inch window. Crimp the dough around the sides to hold in place. Transfer to a baking sheet or a preheated stone. Bake until crust is golden brown and the filling is set, about 40 minutes. If the crust browns before the filling is set, cover with foil and continue to bake at 300°F for about 10 more minutes.
• Notes: I personally found this needed a bit more spices. I used Lemon Pepper, Salt, Italian seasoning, a bit of wasabi powder, turmeric (made it a nice gold), and threw in some sliced tomatoes when I blended it. You want amounts? I will jiggle it some more and post corrections. Note I have a strong taste for strong tastes. This is fine with out it but if you like spice play around with it. Also I have used Ricotta cheese [no fat] in place of the sour cream. I have not tried with soy cheese yet.

MUSHROOM PIE

Steps:

• Saute the onions in butter in a large skillet.
• When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
• Add the seasonings.
• Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
• Remove from the heat and set aside until crust is ready.
• Preheat oven to 400°F.
• For the crust, combine the flour, baking powder and salt in a large mixing bowl.
• Cut in the butter just enough to achieve a crumbly mix.
• Stir in the sour cream to form a soft dough.
• Generously dust the dough with flour and form into a ball.
• On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
• Trim the edges.
• Fill with the mushroom mixture.
• Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
• Weave the strips into a lattice over the filling.
• Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
• For the glaze, beat the egg and milk.
• With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
• Bake the pie for 25-35 minutes, until the crust is puffy and golden.