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Jim Coleman Recipes

Mushroom Pie

For this recipe you will need:

6 tablespoons butter, plus some for buttering the baking dish
1 garlic clove, peeled and finely chopped
1 shallot, peeled and chopped
2 pounds mixed fresh mushrooms (i.e. shiitake, cremini, oyster, etc.), washed and trimmed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh marjoram
1/2 cup sherry
1/2 cup cream
puff pastry for a single crust (sold pre-made in the freezer section of most grocery stores)

To prepare this recipe:

Melt 4 tablespoons of the butter in a skillet. Add the garlic, shallot, mushrooms, salt, pepper, lemon juice; cover and cook for 10 minutes over medium heat, stirring occasionally. Remove the mushrooms from the skillet with a slotted spoon and arrange them in a buttered 1-quart baking dish. To the juices in the skillet add the remaining butter and allow it to melt over medium heat. Stir in the flour and gradually add the chicken stock. Add the thyme and marjoram and cook, stirring, until the sauce thickens. Remove from the heat and stir in the wine and cream. Pour the sauce over the mushrooms.

Cut one sheet of puff pastry to fit your baking dish. Place it on top of the mushroom mixture, overlapping the edges of the dish. Flute the edges of the pastry and cut a slit in the top to let steam escape. Bake at 400()() for 10 to 12 minutes, then reduce the heat to 350()() and bake for 10 minutes longer.

This recipe makes 10 to 12 servings.

©2005 WHYY