Swiss Mushroom Pie Recipes

Steps:

• preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
• Press the crust into a 9" glass or porcelain quiche pan or pie pan.
• Bake 10 min.
• or until lightly browned.
• The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
• 1-2 minutes.
• remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
• Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
• Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
• About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers., Place remaining pastry over filling; trim, seal and flute edges. Cut slits in the top. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes. Cut into wedges.

Steps:

• Set a crisping pressure cooker to sear/saute on high, then add the olive oil to the pot. Season the meat liberally with salt and pepper, When the crisping pressure cooker has preheated, sear the meat in the pot, 3 minutes on each side. Add the garlic, shallot, thyme, parsley, mushrooms and about a teaspoon more salt to season the mushrooms. Add the red wine and mustard. Set to high pressure for 25 minutes, then lock on the pressure lid.
• After 25 minutes, release the pressure, then stir in the instant flour. Place the cheese slices over the roast pieces, then add the puff pastry, tucking the corners up. Brush the egg wash on the puff pastry. Air-fry at 390 degrees F for 10 minutes. Sprinkle with chives and serve.

Steps:

• Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
• Add the mushrooms and saute for another 2 minutes
• Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
• Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
• Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
• Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
• Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.

Steps:

• Line the quiche dish or 9" pie dish with the pastry crust and crimp the edges. Line inside with a sheet of foil. Fill the crust with uncooked dry beans or pie weights and bake at 400 degrees for 7 minutes. Remove from oven, take out the weights by carefully pulling up the foil, and prick the bottom of the crust with a fork. Continue baking 5 more minutes--the crust should be partially baked, not brown. Let cool. Reduce the oven temperature to 375.
• Make the custard by combining the eggs, cream, wine, salt, pepper, and nutmeg. Whisk until blended and set aside.
• Heat butter in a saute pan and add the onions and mushrooms, and a pinch of salt to draw out flavor. Cook only until soft and golden (not browned), about 5 minutes.
• Spread the onions and mushrooms in the partially baked pie shell and sprinkle with the swiss cheese. Cover with custard mixture.
• Bake at 375 for 40 minutes, until puffed and golden. Remove from oven and allow to sit for 15 minutes before cutting.
• Note: I have tried this without the white wine and it does not turn out as well, so don't leave it out. Also, if you have fresh herbs on hand, you can sprinkle those on top before baking or at the table when 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:

• Melt butter in large skillet over medium, heat.
• Add onion; cook 2 minutes.
• Add mushrooms, salt, pepper, Worcestershire and lemon juice.
• Cook 5 minutes, stirring occasionally.
• Drain mushroom mixture.
• Heat oven to 375°F.
• Combine mushroom and cheese; mix well.
• Turn into pastry shell.
• Arrange pastry strips, lattice fashion on top of filling. (I use full top and cut design in it).
• Trim ends even with edges of shell.
• Moisten and fold overhang over strip ends.
• Flute edges.
• Beat egg yolk and water and brush over pastry.
• Bake 35 to 40 minutes or until pastry is golden.
• Serve hot or cold.
• Better to let cool for 5 to 10 minutes before cutting.