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.
DEVONSHIRE POTATO MUSHROOM PIE
Make and share this Devonshire Potato Mushroom Pie recipe from Food.com.
Provided by Brenda.
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
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.
MUSHROOM SOUR CREAM PIE
Make and share this Mushroom Sour Cream Pie recipe from Food.com.
Provided by michEgan
Categories Savory Pies
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425ºF.
- Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.
- Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.
- Bake for 5 minutes; remove from oven.
- In a large skillet, melt 1 tbs.
- of the butter.
- Add onion; sauté until tender, about 5 minutes.
- Remove from skillet, set aside.
- Melt remaining 2 tbs.
- of butter in skillet; add mushrooms.
- Sauté until tender, about 5 minutes; set aside.
- In a medium bowl, lightly beat eggs.
- Add sour cream, salt, tarragon, and black pepper; mix well.
- Reserve 1/3 of the mushrooms; add remaining sautéed mushrooms and onion to sour cream mixture; mix well.
- Pour into partially baked pie shell.
- Sprinkle with cheese.
- Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
- Heat reserved sautéed mushrooms until hot.
- Arrange on top of pie.
- Let pie stand 5 minutes before cutting.
Nutrition Facts : Calories 319.6, Fat 25.1, SaturatedFat 12.8, Cholesterol 143.4, Sodium 634.6, Carbohydrate 16, Fiber 1, Sugar 2.8, Protein 9
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