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
favorite of 18 people 10 people want to try
|Pastry; for double crust pie|
|1 largeonion; chopped|
|4 clovesgarlic; pressed|
|2 ribs celery; diced fine|
|1 poundsassorted mushrooms; sliced (I used Oyster, Crimini, Shiitake and Button)|
|1/2 cupBalsamic vinegar|
|1 cupNuts; (I used almonds)|
|2 Eggs; beaten|
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.
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Mushroom PIe Reviews
I used a premade pastry as a time saving measure [I posted this recipe.]
4 years, 7 months, 4 days, 17 hours, 45 minutes ago
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