Constance
Master Chef
This recipe is from my dear friend John, who is truly a gourmet cook.
John’s Mushroom Pie
1 1/4 lb fresh mushrooms; sliced, sautéed
2 tablespoons Butter
½ teaspoon Salt
½ cup onion; chopped
2 tablespoon flour
3 cups liquid from mushrooms, half and half
1 dash pepper
2 tablespoon Butter
pastry for dbl crust pie
Preheat oven to 425. Drain mushrooms and reserve liquid. Put liquid into 2 cup measuring cup and add enough half & half to fill cup. In large heavy saucepan, melt 2 Tbl butter, stir in flour, and remove from heat. Gradually add half & half mixture, stirring constantly. Stir over med heat until thickened. Sauté onion lightly in 2 Tbl butter and add to sauce along with mushrooms. Line an 8" pie pan with pastry. Add filling, top with pastry, crimp edges and prick top. Bake at 425 degrees for 8 minutes. Reduce heat to 350 35-45 minutes, until brown.
*Note: The pie is great as it is, but I'm a big garlic lover, so I saute garlic along the onions. I also increase the S&P, and add a pinch of thyme.
One might also alter this recipe by tempering an egg into the bechamel sauce, so the filling would set up.
John’s Mushroom Pie
1 1/4 lb fresh mushrooms; sliced, sautéed
2 tablespoons Butter
½ teaspoon Salt
½ cup onion; chopped
2 tablespoon flour
3 cups liquid from mushrooms, half and half
1 dash pepper
2 tablespoon Butter
pastry for dbl crust pie
Preheat oven to 425. Drain mushrooms and reserve liquid. Put liquid into 2 cup measuring cup and add enough half & half to fill cup. In large heavy saucepan, melt 2 Tbl butter, stir in flour, and remove from heat. Gradually add half & half mixture, stirring constantly. Stir over med heat until thickened. Sauté onion lightly in 2 Tbl butter and add to sauce along with mushrooms. Line an 8" pie pan with pastry. Add filling, top with pastry, crimp edges and prick top. Bake at 425 degrees for 8 minutes. Reduce heat to 350 35-45 minutes, until brown.
*Note: The pie is great as it is, but I'm a big garlic lover, so I saute garlic along the onions. I also increase the S&P, and add a pinch of thyme.
One might also alter this recipe by tempering an egg into the bechamel sauce, so the filling would set up.