Tomato And Mushroom Pie Recipes

ELEGANT MUSHROOM PIE RECIPE

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.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

IMPOSSIBLE MUSHROOM PIE

Steps:

• Preheat oven 400℉ (200℃). Heat butter and oil in large fry pan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season. Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater until smooth and pour over vegetable mixture. Bake in preheated 400℉ (200℃) oven for 30 to 35 minutes or until top is golden and pie is cooked. Let stand 5 minutes before serving. Garnish with tomato and parsley.

MUSHROOM, TOMATO, BACON AND EGG PIE

Steps:

• Preheat oven to 190-200 degrees.
• Line a 20cm pie dish with baking paper.
• Place 1 sheet of pastry over the paper.
• Trim edges.
• Place bacon, mushrooms, tomato and onion in pastry case.
• Season with black pepper.
• Crack eggs over filling.
• Top pie with remaining sheet of pastry.
• Trim and crimp edges.
• Glaze top of pie with milk.
• Cut a vent in centre of pie.
• Bake for 25-20 minutes or until pastry is golden brown.

MUSHROOM CRUSTED HAM AND CHEESE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium pan, saute mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper.
• Butter the bottom and sides of a 10 inch deep dish pie pan with remaining butter. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle shredded cheese over the mushrooms.
• In a blender, beat together cream cheese, eggs and hot pepper sauce until well incorporated. Stir in diced ham. Pour over the shredded cheese and bake 30 minutes or until set in center. Garnish with fresh chopped parsley.

TOMATO AND MUSHROOM PIE

Steps:

• 1. Preheat oven to 400 degrees F. Make your pizza dough and spread it out onto your pizza-baking pan (or stone) of choice. I like curling up the edges of the dough for extra crunch.
• 2. Gently brush the entire crust with olive oil. Then spread the minced garlic over the crust.
• 3. Add the sliced tomato and mushrooms, spreading them out over the dough. Sprinkle with the cheese.
• 4. Bake for 15-18 minutes, or until crust is browned to your preference.

SMOKY TOMATO AND MUSHROOM PIE

Steps:

• Make the crust In a large bowl, whisk together the flours, baking powder, and salt. Transfer to a food processor, and add the butter. Process until coarse crumbles form, about 35 seconds. Add the sour cream, and process until a smooth dough forms, about 20 seconds. Transfer the dough to a lightly floured surface, and shape into an 8×10-inch rectangle. Fold into thirds, sprinkle with flour, and roll out to an 8×10-inch rectangle. Fold into thirds, rotate 90 degrees, and roll out to an 8×10-inch rectangle again. Wrap in plastic wrap, and let chill at least 30 minutes or overnight if needed. Smoke the mushrooms Prepare a charcoal chimney, heating charcoal until ashed over and glowing. Meanwhile, soak wood chips in water at least 20 minutes. Be sure the bottom vents are just open. Gently pour the heated charcoal in an even layer. Drain the wood chips and carefully sprinkle over the charcoal. They will begin to smoke immediately. Add the grilling grate. Place the mushrooms in a disposable foil pan on the grill grate, and cover the grill with the top vents slightly open. Smoke for 10 to 15 minutes. The mushrooms should still be soft and some liquid will have accumulated. Remove from the heat and let cool. Assemble and bake the tart Slice the smoked mushrooms into thirds, keeping the stem intact, and set aside. Slice the tomatoes into 1/4-inch rounds, removing any pulp. Place on paper towels, and sprinkle lightly with salt. Let stand 10 minutes to help remove any excess liquid. Preheat the oven to 425°F. Remove the pie crust from the refrigerator. Between two sheets of parchment paper, roll the pie crust to a 17×12-inch rectangle (crust will be thin). Remove the top sheet of parchment from the dough, invert the crust into a 15×10- inch baking pan, and gently remove the bottom sheet of parchment. Ease the crust into the pan and gently press it into edges of pan, allowing it to hang over the edges as needed. Trim evenly with the edge of the pan. Using a fork, prick the dough all over. Cover with a sheet of parchment, and place a 13×9-inch pan, pie weights, or beans over the crust. Bake until nearly done, about 15 minutes. Remove the parchment, baking pan, pie weights, or beans. Let stand 10 minutes. Decrease the oven temperature to 400°F. Meanwhile, in a large bowl, whisk together the eggs, mayonnaise, sour cream, pepper, and mustard until combined. Fold in the cheese and basil. Using an offset spatula, spread the filling over the crust. Add the tomato and mushroom slices, pressing gently into filling. Bake until filling is just set and light golden brown, about 20 minutes. Remove from the oven. Let stand 20 minutes before slicing. Garnish with basil leaves.