Add a photo of this recipe...
(You could win $100 in our photo contest!)

Mushroom PIe

Recipes » Main Dish » Quiche and Savory Pies

This is easy, using basic equipment. It makes a great vegitarian entree with a green salad. If used for entrée serve an interesting salad, pear and/or apple slices with baby greens, simple vinaigrette.

Can be served in smaller slices as appetizer. © Steven Witte

Yield: 4 Ready in 2 hours

Cuisine: AmericanMain Ingredient: Mushrooms

(5, 1) 100% would make again (reviews)

favorite of 18 people 10 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 4

Pastry; for double crust pie

Olive oil

1 largeonion; chopped

4 clovesgarlic; pressed

2 ribs celery; diced fine

1 poundsassorted mushrooms; sliced (I used Oyster, Crimini, Shiitake and Button)

1 tablespoonThyme

1/2 cupBalsamic vinegar

Parmesan cheese

1 cupNuts; (I used almonds)

2 Eggs; beaten

Smoked paprika

1 Salt

Pepper

Mushroom PIe Preparation

Sauté onion, garlic, celery in oil until translucent. Transfer into mixing bowl.

Sauté mushrooms in batches until tender with thyme, a little salt and paprika. Transfer into mixing bowl.

In food processor, grind nuts and Parmesan until it resembles a course meal. Transfer into mixing bowl.

Mix, taste to adjust seasonings.

Add eggs and balsamic vinegar, mix well.

Line pie plate with pastry. Fill bottom crust with mushroom filling. Cover with remaining round of pastry, crimp and cut vents for seam. Bake in a 350°oven for 45 minutes or until golden brown. Let cool for at least 15 minutes or serve at room temperature.