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Country-style mushroom pie

Country-style mushroom pie

By Alexander Mouawad
20’ Prep time
45’ Cook time
65’ Total time
343 Calories
6 Serving

Summary

This pie is wonderful served aprés-ski or following any outdoor winter activity. better yet, the filling can be prepared ahead to fill either a double-crust pie for dinner or tart shells for appetizers.
Alexander Mouawad 0 Followers

Step by Step

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Step 1

Roll out pastry and line 9 in. (23 cm) pie plate.
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Step 2

In nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook 5 minutes until most of the liquid has evaporated. Reduce heat to low. Stir in flour, cream, cognac, salt, nutmeg and pepper; cook, stirring, until thickened. Stir in parsnip mixture. Cool slightly.
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Step 3

Turn filling into pastry-lined pie plate; arrange second crust over filling, crimping edges. Slash crust in several places for steam vents. Bake in 425ºF (220ºC) oven 25 to 30 minutes until pastry is browned. Cut into wedges to serve.

Ingredient

  • All-purpose flour
    All-purpose flour
    20 ml
  • Butter
    Butter
    25 ml
  • Ontario onion, chopped
    Ontario onion, chopped
    1 medium
  • Chicken broth
    Chicken broth
    125 ml
  • Ontario parsnip, peeled and diced
    Ontario parsnip, peeled and diced
    1 large
  • Ontario mushrooms, sliced
    Ontario mushrooms, sliced
    250 g
  • Ontario carrot, diced
    Ontario carrot, diced
    1 large
  • Half-and-half cream
    Half-and-half cream
    125 ml
  • Cognac or brandy
    Cognac or brandy
    15 ml
  • Each ground nutmeg and freshly ground pepper
    Each ground nutmeg and freshly ground pepper
    1 ml
  • Salt
    Salt
    2 ml
  • Cornstarch
    Cornstarch
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