Potato and Mushroom Pie recipe
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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Vegetable pies and tarts
- Potato pie
Are you fed up with cold meat and salads or perhaps you are a vegetarian looking for a tasty supper or lunch dish for Passover? I have sautéed a mélange of mushrooms, surrounded it with some mashed potato and baked it; giving a new meaning to mash!
Greater London, England, UK
63 people made this
- 1.35 kg (3 lb) potatoes – peeled and roughly chopped
- 750g mushrooms, - brown cap, oyster, shiitake, button – cleaned and sliced
- 10 spring onions- trimmed and chopped
- 2 tablespoons olive oil
- 3 eggs
- 200ml milk
- pinch of nutmeg
- 2 tablespoons grated Parmesan - optional
- salt and freshly ground black pepper
MethodPrep:20min ›Cook:50min ›Ready in:1hr10min
- Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
- Cook the potatoes in boiling water until very soft.
- Drain and mash using a ricer or fork. Stir in 50ml milk, 1 egg, salt and pepper and mix well. Spoon the mixture around the sides of a 23 cm/ 9 inch flat pie dish.
- Heat the olive oil in a large frying pan. Sauté all the mushrooms and spring onions until soft and all the mushroom liquid has been absorbed.
- Spoon the mushroom mixture into the centre of the potatoes.
- Mix the remaining milk (150ml), 2 eggs, nutmeg, and salt and pepper together. Pour this batter over the mushrooms. Sprinkle over the grated Parmesan cheese – if using.
- Bake the pie in the pre-heated oven for 40 minutes or until the mushroom mixture has set in the centre. To serve, snip some chives over the top and serve immediately with a green salad.
The range of fresh mushrooms in the supermarkets today is quite varied; try using oyster, brown cap, shiitake and button mushrooms for a good ‘mushroom’ flavour. When you start to fry the mushrooms they suddenly release a lot of liquid. For the best results continue to cook so that all the liquid is absorbed back into the mushrooms.
This tasty pie is simple to prepare and can also be made in advance and reheated. Serve it with a green salad topped with toasted almonds. From my site, www.jewishcookery.com
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(3)
Reviews in English (4)
great with some defrosted chopped spinach added to the mushroom mixture towards the end of cooking.-27 Mar 2013
WOW, WOW, WOW! - what a great recipe to serve mash in a different way. Used it as a side dish and every one loved it!!-21 Feb 2015
*I found this a very easy dish to prepare and cook and I will definitely be making this again. I do wonder if my photo is anything like deniseskitchen's pie looks as I did alter a few of her engredients.And sorry my photo for this pie shows only half the pie I baked yesterday for dinner, but I guess that tells the delicious story. You may notice that I used a mixture of sweet potato, ordinary potato and cooked basmati rice in the base (to help make it lower GI).-30 Sep 2010(Review from this site AU | NZ)
Potato Mushroom Pie with Caramelized Onions
- Ingredients for Potato Mushroom Pie
- 3 cups prepared mashed Idaho potatoes
- 1 cup button mushrooms (stems intact), sliced 1/3 inch thick
- 1/2 cup portobello mushrooms, cut 1/3 inch thick
- 1/3 cup white onion, grated
- 1 teaspoon fresh lemon juice
- 3 tablespoons butter
- 1/2 to 3/4 cup sour cream
- 1/4 cup + 1/4 cup grated Parmesan cheese
- To taste salt and pepper
- Ingredients for Caramelized Onions
- 1 large sweet yellow onion
- 1 tablespoon olive oil
- 1 teaspoon light brown sugar
- Splash dry white wine
- To taste salt and pepper
- Preheat oven to 350 degrees.
- Saute mushrooms and onion in butter. Stir in lemon juice and salt and pepper. Place 1/2 the prepared potatoes in a buttered casserole dish, top with 1/4 cup of parmesan cheese, the entire mushroom mixture, the sour cream, and 1/4 cup grated parmesan cheese, in that order. Cover with remaining potatoes. Bake 35 to 45 minutes. While the pie is baking, prepare caramelized onions.
- Peel and slice onion. Place onions with olive oil into a heavy duty saucepan, cover and cook on medium heat for about 5 minutes, (or until softened). Toss often while cooking. Sprinkle onions with sugar and wine and saute until onions are caramelized, as desired. Season with salt and pepper. Serve with Potato & Mushroom Pie.
Robin Clough Catering
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The Idaho Potato Commission
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Potato and mushroom bake
Preheat the oven to 200°C, fan 180°C, gas 6. Put the mushrooms in a roasting tin and drizzle over the olive oil. Roast for 20 minutes until tender, then slice thinly. Reduce the oven temperature to 180°C, fan 160°C, gas 4. Lightly grease a 28 x 21cm ovenproof dish with the butter.
Put the sliced potatoes in a large saucepan with the cream and milk and add a generous pinch of salt.
Bring to the boil, reduce the heat and cover with a lid. Simmer, stirring regularly, for about 10 minutes until slightly thickened. Taste the sauce and add more salt if necessary.
Spoon a third of the potato mixture into the buttered dish, scatter over half the sliced mushrooms, some of the chopped sage and season with black pepper. Repeat with another layer of potatoes and mushrooms, seasoning in between. Finish with a layer of potatoes and the pecorino.
Bake in the preheated oven for 1 hour or until cooked through - it will be creamy, golden and bubbling.
Carla’s potato and mushroom bake
After step two, you may well be tempted to pile the mushrooms – something the Italians refer to as funghi trifolati – on to a piece of toast or stir through pasta – both of which are excellent.
Prep and soak 30 min
Cook 1 hr 10 min
Serves 4 as a main, 6 as a starter
A few dried porcini, soaked for 30 minutes in 100ml hot water.
3 tbsp olive oil
1 garlic clove, minced
1 tbsp chopped parsley
1kg potatoes – all rounders, not too floury or waxy
60g parmesan, grated
Soak the porcini in 100ml hot water for half an hour. Butter the bottom and sides of a shallow 25cm cake tin. Put a circle of baking parchment in the bottom and butter that, too. Heat the oven to 180C (160C fan)/350F/gas 4
Slice the mushrooms. In a frying pan, warm the olive oil, a walnut of butter, and the garlic, then add the mushrooms and a pinch of salt. As they cook and exude juice, raise the heat a bit so that by the time the mushrooms are soft and collapsed, there is just a little liquid remaining. Drain and chop the porcini and add to the pan, along with the parsley.
Peel and slice the potatoes thinly – I do this on the slicing side of a box grater. Put in a bowl, season with salt and two tablespoons of olive oil, then toss.
Arrange half the potato in the bottom of the tin as neatly or hastily as you like. Cover with the mushrooms and almost all of the grated parmesan. Then cover with the rest of the potatoes, press down, and dot with butter. Cut a round of baking parchment and press on top to make a cover.
Bake at the bottom of the oven for 10 minutes, move to the middle of the oven for 30 minutes, then turn the oven up to 200C (180C fan)/390F/gas 6 for the last 10 minutes of cooking, to get a golden bottom.
Remove from the oven, set aside for 10 minutes, then run a palette knife around the edge to loosen the bake. Now invert it on to a plate and pull away the parchment.
The bottom – now the top – should be golden and crusty. If it isn’t, sprinkle with a little more grated parmesan and slide under the grill for a few minutes so it bubbles and browns.
- 4 eggs
- 1 ¼ cups all-purpose flour
- 1 teaspoon white sugar
- 1 teaspoon salt
- 3 tablespoons butter
- 4 ounces cream cheese, softened
- 2 tablespoons butter
- 1 onion, chopped
- 1 small head cabbage, shredded
- ⅛ teaspoon dried marjoram
- ⅛ teaspoon dried tarragon
- ¼ teaspoon dried basil leaves
- salt and pepper to taste
- 1 tablespoon butter
- 8 ounces fresh mushrooms, sliced
- 4 ounces cream cheese, softened
- ½ teaspoon dried dill weed
Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.
"Cook Yourself Thin" Mushroom and Spinach Quiche with Potato Crust
2. Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake 20 minutes. Let cool.
3. Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
4. Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.
Pies are a staple among most British family dinner tables, and there are some wonderful vegan pie recipes that you just have to try.
Prefer to stick with tradition and opt for a savoury pie topped with pastry and filled with mock meats? We’ve got plenty of meat-free pie recipes for you to try.
Looking for sweet vegan pies filling with chocolates and fruit and wrapped up in sugary pastry? You’ll find our pick of the most delicious plant-based pies for dessert right here.
Packed with flavour, veggies and meat alternatives, as well as sweet and fruit fillings, these vegan pie recipes will leave you stuffed and satisfied.
What can be more satisfying than enfolding the best and freshest seasonal ingredients in golden pastry?
Preparation time: 40 minutes
To prepare the pastry
Place the puff pastry sheets on a lightly floured surface. Cut out a 20cm disc from the one sheet and a 23cm disc from the other. Place each on a baking sheet and refrigerate.
To make the filling
Fry the bacon in a little oil until crispy. Drain the porcini mushrooms (keep the soaking liquid), add them and the fresh mushrooms to the pan, and fry until tender. Deglaze the pan with the soaking liquid. Set aside to cool. Bring a large pan of salted water to the boil. Add the potato slices and boil for 3 minutes or until just tender. Drain and refresh under cool water. Pat the slices dry with kitchen towel and place in a large mixing bowl. Mix the creams together and pour half the mixture over the potatoes. Add the shallots, garlic, nutmeg and salt to the potatoes and mix gently.
To assemble the pie
Preheat the oven to 220°C. Place the smaller pastry disc on a baking sheet and arrange overlapping potato slices in layers, alternating with the bacon and mushroom mixture, but leaving 2cm around the edge. Beat one of the egg yolks with a little bit of water and brush the edge of the disc. Lay the second pastry disc over the top, pressing the edges together firmly and gently pressing trapped air from the filling. Pinch the edges between thumb and forefinger. Chill the pie for 20 minutes. Brush the top of the pie with the remaining egg wash and then, using a sharp knife, score the pastry lightly into portioned sections and score a 2.5cm wide circle in the centre to create a small lid. Bake in the centre of the oven for 20 to 25 minutes until puffed and golden, then reduce the heat to 180°C. Bake for another 10 minutes. Cover the pie with a loose sheet of foil if the pastry browns too quickly.
To make the sauce
Gently warm the remaining cream in a small pan. Remove from the heat and stir in the remaining egg yolks, the chopped parsley and a pinch of salt. Remove the pie from the oven and gently loosen the small pastry lid with the handle of a teaspoon. Slowly pour in the cream and egg mixture, tilting the baking tray slightly to allow the mixture to soak through the potato filling. Replace the pastry circle and return the pie to the oven, covering with the foil if the pie seems golden enough. Bake for a further 10 minutes. Remove from the oven and allow cooling for 5 minutes, then slice into wedges and serve.
Change with the season
To make a delicious winter version, prepare the pie exactly as above but substitute the potato with slices of butternut and sweet potato. Make a sage and brown butter sauce by caramelising 125ml butter in a saucepan until it smells nutty and turns light brown (but not burned). Add a handful of sage leaves to the hot butter until the leaves shrivel slightly and become crisp. Serve the butter with warm slices of the pie.
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For the mashed potatoes:
5 medium-sized potatoes, cubed
½ teaspoon salt
2 tablespoons of butter
¼ cup milk
For the chicken breast:
1 tablespoon vegetable oil
12 ounces of chicken breast, halved
½ teaspoon salt
½ teaspoon paprika
½ teaspoon dried thyme
For the mushrooms mix:
3 ounces of brown mushrooms, chopped
2 ounces of Pleurotus
½ teaspoon salt
3 ounces of bacon, chopped
¼ cup white wine
1 cup chicken stock
¼ cup heavy cream
4 ounces of baby spinach
- 1 Cup buttermilk biscuit mix
- 10 Ounces Cremini mushrooms
- 2 carrots
- 2 clove garlic
- 1 red onion
- 1 stalk celery
- 2 Ounces white Cheddar cheese
- 2 Tablespoons All-Purpose flour
- 1 Tablespoon tomato paste
- 1/2 Ounce dried Shiitake mushrooms
- 2 Teaspoons mushroom pie spice blend (dried thyme, dried rosemary, ground sage, ground bay leaf, smoked paprika and ground nutmeg)
Wash and dry the fresh produce.
Heat 2 cups of water to boiling on high.
Peel and thinly slice the carrots, garlic and onion.
Quarter the cremini mushrooms.
In a large, heatproof bowl, combine the dried shiitake mushrooms and the boiling water.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.
Add the cremini mushrooms.
Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy season with salt and pepper.
Add the carrots, garlic, onion, celery and spice blend to the pan of cremini mushrooms season with salt and pepper.
Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened.
While the vegetables cook, using a slotted spoon, transfer the shiitake mushrooms to a clean work surface reserve the mushroom water.
Roughly chop the shiitake mushrooms and set aside.
Add the tomato paste to the pan of vegetables cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
Add the flour and 2 tablespoons of olive oil to the pan of vegetables cook, stirring constantly, 30 seconds to 1 minute, or until combined.
Add the shiitake mushrooms and reserved mushroom water season with salt and pepper.
Cook, stirring frequently, 4 to 6 minutes, or until thickened season with salt and pepper to taste.
Transfer the filling to an oven-safe baking dish.
While the filling cooks, in a large bowl, combine the biscuit mix and cheese season with salt and pepper.
Gradually stir in 1/4 cup of cold water until just combined.
(Be careful not to over-mix the dough, which will toughen it.)
Using a spoon, top the baking dish of filling with 8 to 10 evenly-sized scoops of the biscuit dough, leaving some space between the scoops.
Place the baking dish on a sheet pan bake 10 to 12 minutes, or until the biscuits are browned and cooked through.