Arrange half of the cheese slices in the crust. For Thanksgiving, Why Not Go Greek?. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Preheat oven to 350 degrees F. Place pie shell on a foil-lined baking sheet and set aside. Roll-out dough: Roll out dough on a clean, lightly floured surface into a 12-inch circle. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Pierce the top of the pie in several places with a sharp knife. Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Serve warm or at room temperature. pie plate with bottom pastry; trim even with edge. Bake for 40 to 50 minutes, until the top is golden brown. Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap … Heat the oven to 375 degrees. If using a homemade pie crust shell, freeze it for at … Subscribe now for full access. Crimp the edges into the sides of the pan. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. Get recipes, tips and NYT special offers delivered straight to your inbox. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste, Heat the oven to 375 degrees. Add the mushrooms … Directions. Featured in: Heat 2 teaspoons of oil in a large pan over medium-high heat. 5 %, vidalia onions (halved and thinly sliced), (or use 1 tablespoon fresh chopped thyme). Make the pastry (or buy the pastry), and cut circles a little bigger than the mushroom tops. Line a 9-in. Melt 3 tablespoons butter in a large skillet over medium heat. Fill with the mushroom and onion mixture. Cook, stirring, until they begin to wilt, and add salt to taste. It should not be considered a substitute for a professional nutritionist’s advice. Cut the stems out of the mushrooms and wipe them clean. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the … Line a 10 by 1 … Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell. Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg. Transfer directly from the freezer to the oven. Remove from the heat, & stir in the cheese. Pre-bake the pie crust: Preheat oven to 350°F. This pie is an onion-lovers dream! Total Carbohydrate Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. You can make this ahead and freeze before baking. Opt out or, pounds mushrooms, preferably portobellos or a mix of wild mushrooms, portobellos and regular mushrooms, trimmed and coarsely chopped, ounces feta cheese, crumbled (about 1/3 cup). Cover with … 17.6 g NYT Cooking is a subscription service of The New York Times. The information shown is Edamam’s estimate based on available ingredients and preparation. Advance preparation: The mushroom filling will keep for 3 days in the refrigerator. You can omit the feta for a vegan version of this pie. Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Add 10 minutes to the baking time. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes. They are meaty and make for a very substantial pie. Use portobello mushrooms for this. Fill the mushrooms with the caramelized onion and sprinkle with thyme, salt & pepper.

mushroom and onion pie

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mushroom and onion pie 2020