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Country-Style Mushroom Pie Recipe

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This recipe for Country-Style Mushroom Pie is from Recipes for Lorraine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mushroom Filling:

1 parsnip - peeled and chopped
1 carrot - diced
1/2 cup - chicken broth
2 TBSP - butter/margarine
1 onion - chopped
1/2 lb - sliced mushrooms
4 tsp - flour
1/2 cup - half and half cream
1 TBSP - cognac or brandy
1/2 tsp - salt
1/4 tsp - each ground nutmeg and ground pepper
Pastry for top and bottom of a 9 inch pie. (recipe in basic section)
Directions:
Directions:
1. Preheat oven to 425ºF. Prepare and roll out pastry and line a 9 inch pie plate.

2. Mushroom filling: In a saucepan, cook parsnip and carrot in chicken broth until tender; do not drain.

3. In a nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook 5 minutes until most of the liquid has evaporated.

4. Reduce heat to low and stir in flour, cream, cognac, salt, nutmeg and pepper; cook stirring, until thickened. Stir in parsnip mixture and cool slightly.

5. Turn filling into pastry-lined pie plate; arrange second crust over filling, crimping edges. Slash crust in several places for steam vents.

6. Bake in 425ºF oven for 25 to 30 minutes until pastry is browned. Cut into wedges and serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Variation: Fill 2 dozen small unbaked tart shells with mushroom filling and bake 15 to 20 minutes in 425ºF oven.

 

 

 

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