Easy Creamy Mushroom Pie Recipes

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

Steps:

• Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.

Steps:

• Heat oven to 350°F.
• Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add onions; cook and stir 8 to 9 min. or until onions are tender and just beginning to turn golden brown. Stir in mushrooms and remaining dressing. Cook and stir 3 min. or until mushrooms are tender; remove from heat. Let cool to room temperature.
• Stir mozzarella into cooled vegetable mixture; spoon into crust. Mix egg and cream cheese until blended. Add milk; mix well. Spoon gently over vegetable mixture; sprinkle with Parmesan.
• Bake 40 to 45 min. or until filling is set and crust is lightly browned. Let stand 5 min. before serving.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
• Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
• Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
• Bake in the preheated oven until pastry has browned, 10 to 15 minutes.