TOMATO AND MUSHROOM PIE
This is a no-sauce pizza recipe I came up with one night when I was bored with the same old flavors and wanted to try something simple, yet tasty. The garlic compliments the mushroom and tomato flavor without being over-bearing and I love the simplicity of this pie, as there is no pizza sauce overpowering the flavors of the...
Provided by Lynnie Denton
Categories Pizza
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees F. Make your pizza dough and spread it out onto your pizza-baking pan (or stone) of choice. I like curling up the edges of the dough for extra crunch.
- 2. Gently brush the entire crust with olive oil. Then spread the minced garlic over the crust.
- 3. Add the sliced tomato and mushrooms, spreading them out over the dough. Sprinkle with the cheese.
- 4. Bake for 15-18 minutes, or until crust is browned to your preference.
ELEGANT MUSHROOM PIE RECIPE
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
- Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
- Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
- Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
- Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
- Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 37.2 g, Cholesterol 48.3 mg, Fat 33.2 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 11.9 g, Sodium 428 mg, Sugar 1.7 g
MUSHROOM, TOMATO AND ONION SAUTE
One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.
Provided by CulinaryQueen
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the pan over medium low heat then add 2 tablespoons olive oil.
- Add the onions and brown slowly until tender and golden, about 10 minutes.
- Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
- Add tomatoes and continue to cook until soft, 10-15 minutes.
- Season with salt and pepper and serve.
MUSHROOM, TOMATO, BACON AND EGG PIE
This is based on a Pampas Pastry recipe that I've had for years. I added the tomato and onion to give it just that bit more pizazz! Also, I substituted puff pastry for the shortcrust pastry in the original recipe. If you make too much filling for the pie case, you can refrigerate it for up to two days and use it in a savoury omelette or scramble.
Provided by NotQuiteVegetarian
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190-200 degrees.
- Line a 20cm pie dish with baking paper.
- Place 1 sheet of pastry over the paper.
- Trim edges.
- Place bacon, mushrooms, tomato and onion in pastry case.
- Season with black pepper.
- Crack eggs over filling.
- Top pie with remaining sheet of pastry.
- Trim and crimp edges.
- Glaze top of pie with milk.
- Cut a vent in centre of pie.
- Bake for 25-20 minutes or until pastry is golden brown.
ITALIAN TOMATO PIE
Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. -Arlene Bauernfeind, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside. , In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese. , Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper., Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 256 calories, Fat 16g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
POTATO-MUSHROOM PIE
This gratin combines two comforting ingredients to their mutual advantage --and ours. Sliced potatoes encircle a casserole dish, with assorted wild mushrooms, such as chanterelle and oyster, taking spots alongside more potatoes. Fresh thyme gives the pie herbal undertones; Gruyere and Parmesan, melting in and around the layers during baking, make it soul-satisfying.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
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.
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