Mushroom Pie Recipe
Mushroom Pie is an irresistible side dish recipe which you would surely love to serve to your friends. Enjoy this delicious recipe of vegetable; I am sure you would love to try this Mushroom Pie again-n-again.
Ingredients
1/3 cup butter
1 or 2 medium onions, chopped
1 pound whole button mushrooms or large mushrooms sliced
1 tablespoon flour
1/2 cup light cream
1 tablespoon cognac or sherry
Salt and freshly ground black pepper to taste
Pastry for a 2 crust 8 inch pie
Directions
1. In a skillet heat the butter, add the onion and saute until transparent.
2. Wipe the mushrooms with a damp cloth. Trim off the ends of the stems. Add to the onions and cook, stirring occasionally, four or five minutes. Stir in the flour, add the cream and bring to a boil, stirring.
3. Stir in the cognac, salt and pepper. Cool while making the pastry.
4. Preheat oven to hot (450° F.).
5. Line a glass pie plate with pastry. Using scissors, trim the edge of the pastry, allowing it to extend over the pan one-quarter inch. Place the trimmings on the remaining dough, pat and then roll to one-eighth-inch thickness. Using a pastry wheel or knife, cut into strips about one-half inch wide.
6. Turn the cooled mushroom mixture into the pastry-lined pan. Moisten the edge and arrange the strips of pastry over the top in lattice fashion, pressing the ends to the rim of the pie. Stand the pastry rim up inside edge of pan and flute with the fingers. For a glazed top, brush the pastry with milk or egg diluted with a little water.
7. Bake on the lower shelf of the oven until the crust is brown, about twenty minutes.
2. Wipe the mushrooms with a damp cloth. Trim off the ends of the stems. Add to the onions and cook, stirring occasionally, four or five minutes. Stir in the flour, add the cream and bring to a boil, stirring.
3. Stir in the cognac, salt and pepper. Cool while making the pastry.
4. Preheat oven to hot (450° F.).
5. Line a glass pie plate with pastry. Using scissors, trim the edge of the pastry, allowing it to extend over the pan one-quarter inch. Place the trimmings on the remaining dough, pat and then roll to one-eighth-inch thickness. Using a pastry wheel or knife, cut into strips about one-half inch wide.
6. Turn the cooled mushroom mixture into the pastry-lined pan. Moisten the edge and arrange the strips of pastry over the top in lattice fashion, pressing the ends to the rim of the pie. Stand the pastry rim up inside edge of pan and flute with the fingers. For a glazed top, brush the pastry with milk or egg diluted with a little water.
7. Bake on the lower shelf of the oven until the crust is brown, about twenty minutes.
