Mushroom PIe

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

Category: Main Dish

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 2 hours
by switte

Ingredients

Pastry for double crust pie

Olive oil

1 large onion chopped

4 cloves garlic pressed

2 ribs celery diced fine

1 pounds assorted mushrooms sliced (I used Oyster, Crimini, Shiitake and Button)

1 tablespoon Thyme

1/2 cup Balsamic vinegar

Parmesan cheese

1 cup Nuts (I used almonds)

2 Eggs beaten

Smoked paprika

1 Salt

Pepper


Directions

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.

Reviews

☆☆☆☆☆

I used a premade pastry as a time saving measure [I posted this recipe.]

switte

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)