Before I get started on the post today, I just wanted to remind everyone that voting is still going on through midnight tonight for the Pacific Everyday Food competition. I don’t think I’ll be heading to Napa, but I will be giving an AWESOME donation to the Susan G. Komen Foundation. So hop on over, vote one last time, and let’s see if we can get the donation to $200! You can find the link to donate back on Friday’s post HERE.
So today’s recipe is for a mouthwatering mushroom pie. Why mushroom pie you might ask? Because I was fortunate enough to be contacted by Marx Foods and asked to participate in a recipe contest using their gourmet dried mushrooms. They send you five free samples and you get to work creating and see what you can come up with. If your recipe is chosen as one of the top dogs, you receive a three month supply of fresh mushrooms including truffles! That’s right, truffles. I can honestly say I have never had a truffle, but I would LOVE to get my hands on some and change that. So I’m throwing my hat in the ring with not one but TWO recipes. The second one will show up on Wednesday’s post and that’s all I’m going to say about that.
First up a look at the five packs of mushrooms that Marx Foods sent me. I received masutake, lobster, chantrelle, porcini, and black trumpet.
And now, let’s get cooking. Here’s what you’ll need to create your very own mushroom pie.
Ingredients Needed:
1 Pie Crust
3 Eggs
1/4 Cup of Milk
1/2 tsp of Tarragon
1 Tbsp of Sherry
2 Cloves of Minced Garlic
1/4 Cup of Gorganzola Cheese
4 Oz of Chopped Fresh Spinach
3 Green Onions, Chopped
11/2 Cups Cooked Mushrooms, Chopped
1/4 Cup of Broth (Mushroom, Veggie, or Chicken)
2 Tbsp of Butter, Melted
Salt and Pepper to Taste
First up, grab your pie crust and lay it into your pie pan.
Grab a bowl and add to it your eggs, milk, tarragon, sherry, garlic, melted butter, stock and cheese.
Mix it up and set it aside.
If you’re using dried mushrooms, boil up a quart of water and add them to it. Let them simmer for about 20 minutes to soften up. If you’re using fresh mushrooms, instead of adding your melted butter above, melt it up in a skillet and cook your fresh mushrooms in it for about four minutes until cooked through.
And as a side note, boiling these mushrooms up made some AMAZING mushroom broth which I used as the broth in this dish. Check it out!
Back to the pie. Go ahead and grab your spinach and onions and drop them into your dish.
Now add your chopped mushrooms to the top.
And then the blue cheese.
Last up, grab your egg mixture and pour it over the top. Sprinkle a few shakes of salt and pepper on the pie.
Pop it into your oven preheated to 325 degrees for 35 minutes. And here we have it. A delicious and mouthwatering mushroom pie.
Dig in my fellow readers and get ready for mushroom part two on Wednesday!
I’ve added this post the Hearth and Soul Blog Hop.
Mouthwatering Mushroom Pie
Ingredients:
1 Pie Crust
3 Eggs
1/4 Cup of Milk
1/2 tsp of Tarragon
1 Tbsp of Sherry
2 Cloves of Minced Garlic
1/4 Cup of Gorganzola Cheese
4 Oz of Chopped Fresh Spinach
3 Green Onions, Chopped
11/2 Cups Cooked Mushrooms, Chopped
1/4 Cup of Broth (Mushroom, Veggie, or Chicken)
2 Tbsp of Butter, Melted
Salt and Pepper to Taste
Directions:
First up, grab your pie crust and lay it into your pie pan.
Grab a bowl and add to it your eggs, milk, tarragon, sherry, garlic, melted butter, stock and cheese. Mix it up and set it aside.
If you're using dried mushrooms, boil up a quart of water and add them to it. Let them simmer for about 20 minutes to soften up. If you're using fresh mushrooms, instead of adding your melted butter above, melt it up in a skillet and cook your fresh mushrooms in it for about four minutes until cooked through.
Go ahead and grab your spinach and onions and drop them into your dish. Now add your chopped mushrooms to the top. And then the blue cheese. Last up, grab your egg mixture and pour it over the top. Sprinkle a few shakes of salt and pepper over the top.
Pop it into your oven preheated to 325 degrees for 35 minutes.
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Its really mouth watering and delicious looking pie. Beautiful clicks and good presentation, Julie.
LOVE mushrooms, and this looks so, so good! Voted for you!
I totally agree. It is mouthwatering. I love mushrooms and my husband loves blue cheese. Excellent combination.
This recipe makes me glad that I am the only one in my house that likes mushrooms. Yum and it will be all for me. 🙂
Julie~ It’s gorgeous! I want to snag your back of black trumpets. I love that you’ve sneaked the greens in so everyone gets their share of green veggies, perhaps without knowing!
I’ve never heard of such a thing! I crave mushrooms so much sometimes – this looks like a real treat!
This looks great (and I don’t even like mushrooms!). Your pictures are beautiful! I just wanted to stop by and thank you for your kind words that you left on my blog! You have truly helped to make my SITS day very special!
I love mushrooms too. I use them whenever possible and dried mushrooms add a lot of depth and enhance the flavor of fresh mushrooms. I some times make mushroom galette though it is rather time consuming but it’s a treat and totally worth it.
What a flavorful, healthy meal! I can just imagine how delicious that first bite of pie must taste! I am a huge fan of mushrooms, and I’ve been meaning to explore and try new varieties. It sounds like you received a great sampling. Thank you for sharing Julie…you put my simple dinner to shame!
I love the sound of a mushroom pie, especially one that looks like this. Love the pics too.
That sounds intoxicating! So delish! Thanks for sharing such a wonderful meal with us! Love Jessica from your SITS spot group!
julie, thank you so much for the birthday wishes!!! I have never had mushroom pie, but this is all I need to see to convince me that it is a must, the gorgonzola is a fabulous touch!!!! You are simply amazing sweet bella!!!!
I don’t care for mushrooms but everyone around me does. This would be the perfect recipe for me to make the mushrooms lovers in my life. Thanks for sharing the instructions and pictures.
Plan B
Wow! This looks absolutely fabulous. I love mushrooms, but my kids won’t eat them. Maybe if I just call this “pie,” they’ll try it!
What a delicious looking pie! I know my husband would be hogging this all to himself! Thanks for sharing this with us at the hearth and soul hop!
You’re so lucky to receive such a great collection of mushrooms. I love mushrooms and a pie filled with them sounds excellent.
Wow, that’s like a dream come true to me, getting to experiment with all of those gorgeous mushrooms. Your dish looks amazing. Thanks for sharing at the Hearth and Soul hop.
Oh my goodness this is going to be wonderful. I am taking the recipe with me and it goes on my to cook list…yummy!
Thank you for sharing.
Oh wow! How creative! I wouldn’t have thought to make a pie. Yum! I’ve recently fallen in love with tarragon so I love the addition of it to your pie. Sadly, The Hubble hates mushrooms so I won’t be having this anytime soon…unless you make it for me of course!
Julie replied: — October 12th, 2010 @ 5:15 pm
I thought of you when I made this because of the mushrooms! I knew this probably wouldn’t be the hubble’s week over at mommie cooks. I’m with you on tarragon; love the stuff!
wow you did such a fab job with the mushrooms so gourmet love it 🙂 seriously an Aston Martin would match your cooking better he he he still on for balloon festival ?
Your mushroom pie looks amazing! I love the blue cheese addition!
MOuthwatering indeed! Will have too look for the Trader Joe’s pie crust. I didnt know they had that
Looks wonderful – that is more than mouthwatering !!
Sue
What a fantastic creation! I have to try mushroom pie. Looks great.
Rita
Love, love, love mushrooms. How lucky to get to try so many varieties! I’m off to check out your mushroom soup.
~ingrid
Yummy! This looks and sounds really good! I hope you win and get some truffles.
Julie – you are just too talented! I think this looks amazing – I hope you win!