• Nat Mushroom Month - 4

    From Dave Drum@1:18/200 to All on Sat Sep 17 17:41:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mushroom Pot Pie
    Categories: Pastry, Mushrooms, Vegetables, Herbs
    Yield: 7 servings

    MMMMM-----------------------MUSHROOM GRAVY----------------------------
    2 tb Olive oil
    4 tb Unsalted butter; divided
    1 md Onion; chopped
    1 tb Tomato paste
    1/2 lb Cremini or button mushrooms;
    - rough chopped
    2 Sprigs of thyme
    4 c Vegetable stock *
    3 tb All-purpose flour
    Salt & pepper

    MMMMM----------------------MUSHROOM FILLING---------------------------
    2 tb Butter
    1 md Onion; chopped
    1 md Carrot; diced
    1 md Fennel bulb; diced
    1 lb Assorted mushrooms; sliced

    MMMMM--------------------------ASSEMBLY-------------------------------
    Chilled pie dough for a
    - double-crust 9" pie;
    - homemade or store-bought
    1 lg Egg; beaten

    * Since I am not a vegetarian I used beef stock - UDD

    Set the oven @ 375+XF/190+XC.

    FOR THE MUSHROOM GRAVY: Heat 2 tablespoons each of olive
    oil and butter in a saucepan over medium heat. Cook the
    onion until soft, 10 -15 minutes.

    Add the tomato paste and cook, stirring continuously for
    1 minute.

    Add the cremini or button mushrooms and cook until
    softened and the liquid has evaporated.

    Add vegetable stock and thyme sprigs and simmer until
    reduced by half, about 30 minutes.

    Strain through a fine-mesh sieve into a bowl and discard
    the solids.

    Make a roux. Heat the remaining 2 tablespoons of butter
    in a large saucepan over medium heat. Add the flour and
    cook, whisking continuously, until the flour begins to
    smell nutty, thickens and lightly browns.

    Whisk in the reserved broth, increase the heat to
    medium-high, whisking continuously. Bring to a simmer
    and then remove from the heat. Season with salt and
    pepper to taste.

    FOR THE FILLING: Heat 2 tablespoons of butter in a large
    skillet on medium heat and saut++ the onions, carrots,
    and fennel until soft. Add the mushrooms and cook until
    browned. Season with salt and pepper.

    TO ASSEMBLE: On a floured surface, roll out the pie
    pastry into a circle big enough to fit into a nine-inch
    pie pan with a couple of inches of overhang. Gently fit
    it into the pie pan without stretching the dough. Place
    the pastry-lined pan in the refrigerator while rolling
    out the top crust.

    Roll the remaining half of the pastry into a circle
    large enough to completely cover the pie pan with a
    couple of inches of overhang.

    Remove the pastry-lined pie pan from the refrigerator.
    Fill with the sauteed mushroom mixture. Top the mushroom
    filling with the mushroom gravy.

    Gently cover the pie with the top crust. Bring the
    bottom overhang over the top overhang and trim off any
    excess. Pinch the edges with your fingers or a fork to
    seal, then make a few cuts on the top to allow the
    filling to vent. Brush the top of the pie with the
    egg wash.

    Place the pie on a rimmed baking sheet and bake in the
    oven for about 45 minutes, until the crust is nicely
    browned.

    Makes 1 nine-inch pie

    Serves 6 - 8

    By Peter Glatz

    RECIPE FROM: https://www.illinoistimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)