Potato And Mushroom Pie Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
• Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
• Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.

Steps:

• Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
• Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
• Spoon this over the potato layer.
• Spread sour cream over the onion/mushroom mixture.
• Top with remaining potatoes.
• Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.

Steps:

• Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
• Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
• Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

Steps:

• Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

Steps:

• Cook whole potatoes in water until tender, about 15 to 20 minutes. Cool.
• Thinly slice cooked and cooled potatoes to yield about 4-1/2 cups.
• Lightly grease a 9-inch pie plate.
• Arrange half of the potato slices in overlapping circles in the pie plate.
• Sprinkle with salt to taste. Set aside.
• In a large skillet, melt butter over medium heat.
• Cook onion, garlic and mushrooms, stirring often, for 7 to 10 minutes or until liquid has completely evaporated.
• Set aside 2 tablespoons of the red pepper.
• Stir remaining red pepper, Parmesan cheese, tarragon (or other seasoning), and pepper into mushroom mixture.
• Spread mushroom mixture over potato layer.
• Sprinkle half of the Swiss cheese over top.
• Arrange remaining potato slices in overlapping circles on top of the cheese.
• Sprinkle with salt to taste.
• Top with the reserved red pepper.
• Beat egg and milk together.
• Pour egg mixture evenly over all.
• Sprinkle with remaining Swiss cheese.
• Bake in 350 degree Fahrenheit oven for 35 to 40 minutes or until golden and center is hot.
• Let stand for 10 minutes before cutting into wedges to serve.

Steps:

• Place a layer of half the mashed potatoes in a buttered 9-inch pie pan.
• Sauté the mushrooms and onions in the butter, add the lemon juice, salt, and pepper mix well.
• Spoon over the potato layer.
• Spread the sour cream over the mushroom and onion layer.
• Top with the remaining mashed potatoes.
• Bake at 350°F for 45 minutes or until browned.