wild mushroom pie

When you co-habitate with a vegetarian and you have friends who are vegetarian and those friends are awesome cooks (you know who you are), it’s a little intimidating when you invite them over for dinner.  At some stage in the friendship you have to pony up to the plate and whip something up that’ll knock their socks off.  You can’t always be hovering around waiting for their dinner invitation, again.

Take that air high five and a quiet pat on the back because I’m about to unveil my secret weapon, go to recipe, to you….. yes you and besides you can’t eat meat every night of the damn week,  now can you ?  So the next time you find you’ve somehow blurted out “why don’t you come over for dinner”.  Unclench, you have an ace in the proverbial hole!

Wild Mushroom Pie

2 sheets puff pastry

1 onion sliced

2 cloves garlic minced

1/2 c heavy cream

2 tbsp dry sherry (don’t evoke your inner Julia its 2 tbsp spoons!)

1 packed tbsp thyme leaves

2 tbsp chopped parsley

1 tbsp olive oil 2 tbsp butter, salt & pepper

shrooms

1 1/2 lb mixed mushrooms (absolutely any kind you like), I like a variety of shittake, white button, cremini, baby bella, oyster, maitake, SLICED roughly the same size.  If your supermarket can be fresh produce challenged, like mine is sometimes, you can always keep in the pantry some dried mixed mushrooms, reconstitute these and add into whatever fresh you can find…

shrooms-cut

In a large skillet heat oil and saute onions and garlic until golden,  add butter and  mushrooms and saute until soft and browned, add herbs, salt & pepper, sherry and cream, and gently keep on the heat until the liquid is almost evaporated.

shrooms-saute

Cool. Then heat oven 400F

You have at this stage defrosted your puff, right? No, well you need to, then dust board with flour and roll out just a bit, line baking sheet with parchment or dust with flour, transfer pastry onto this…. when mushroom mixture has cooled, dump into the middle of the pastry square, or rectangle depending on what kind of pastry you bought, (I used Trader Joes, yeah I know surprise surprise), which comes in a square form, but the most common Pepperidge Farm is a rectangle, just roll this loosely a little).

shrooms-pastry

leave about a 1 1/2 inch border, using a pastry brush, or any old brush or even your fingers, use a little water and run around the outside edge, then roll the other piece and place over… trim pastry even, and using a fork press edges together…. like so

shroom-pie

prick the top a few times… and bake for about 30-35 minutes until its golden brown and puffed! This pie is great hot, warm or cold the next day… I just ate a left over cold piece now, yes I did and I begrudgingly shared it with Mr Weiss… I know big of me.

shroom-plated

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11 Comments

  1. Posted June 19, 2009 at 4:54 pm | Permalink

    Looks like the world’s largest mushroom ravioli.

    Bake on a stone??

  2. thecatskillkiwi
    Posted June 19, 2009 at 5:00 pm | Permalink

    Ha Ha, yes it does look like a gigantic ravioli, but no, its not! Bake on baking sheet.

  3. Jill
    Posted June 19, 2009 at 6:18 pm | Permalink

    Yum! what a great suggestion! I get tired of doing the whole roast/veg/cauliflour cheese thing when we have people over for dinner, thanks for sharing!

  4. Posted June 21, 2009 at 12:11 am | Permalink

    We plan on making this tomorrow! Thanks!

    • Posted June 23, 2009 at 12:44 pm | Permalink

      It turned out great. Thanks for introducing us to puff pastry. We made a little dessert with the trimmed pasty and left over heavy cream.

      • thecatskillkiwi
        Posted June 23, 2009 at 1:04 pm | Permalink

        That’s awesome! glad you liked it, and kudos for using leftovers to make something else!

  5. VigneronRowland
    Posted June 22, 2009 at 1:08 am | Permalink

    Ugh, butter and cream, so lucky, my vege friends wont let me cheat like that lol.

  6. Posted June 23, 2009 at 9:29 am | Permalink

    Hahahahaha!! I completely understand! When you are dealing with vegetarians, expect greatness in the kitchen.

  7. ed
    Posted November 30, 2009 at 4:54 pm | Permalink

    good stuff – made for my veg friend on thanksgiving (white button, baby shiitake, cremini and oyster mushrooms) and it was much tastier than the turkey!

    • thecatskillkiwi
      Posted November 30, 2009 at 5:07 pm | Permalink

      sounds awesome, love wild mushrooms

  8. rachel tully
    Posted November 27, 2014 at 11:58 am | Permalink

    In cold and rainey Manchester ,England looking for veggie mushroom pie for my brother for xmas day.May try yours.Looks yummy.Gonna do practice run first.R


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