Individual Pies With Wild Mushrooms Recipe

Name: Individual Pies With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound pastry (see recipe); 6 small metal or oven-proof pastry molds, each with a 2/3-cup capacity; Melted butter; 1 1/2 pounds assorted wild mushrooms such as shiitakes, oyster mushrooms, chanterelles, hedgehog mushrooms, golden trumpet mushrooms or others (see note); 1/4 cup butter; 1 cup finely chopped green onions or scallions; 1 1/2 teaspoons finely chopped fresh thyme leaves or half that amount dried; 1/2 cup finely diced country ham; 1 tablespoon dry Sherry; 1 1/2 cups heavy cream; Salt to taste if desired; Freshly ground pepper to taste

Servings: persons

3/4 pound pastry (see recipe)
6 small metal or oven-proof pastry molds, each with a 2/3-cup capacity
Melted butter
1 1/2 pounds assorted wild mushrooms such as shiitakes, oyster mushrooms, chanterelles, hedgehog mushrooms, golden trumpet mushrooms or others (see note)
1/4 cup butter
1 cup finely chopped green onions or scallions
1 1/2 teaspoons finely chopped fresh thyme leaves or half that amount dried
1/2 cup finely diced country ham
1 tablespoon dry Sherry
1 1/2 cups heavy cream
Salt to taste if desired
Freshly ground pepper to taste

1
Preheat the oven to 475 degrees.
2
Let the pastry stand briefly.
3
Use heart-shaped or round molds, and brush the inside of each with a little butter.
4
Lay out a 16-inch square of plastic wrap on a flat surface, and place one pastry patty in the center.
5
Cover with a second square of plastic wrap.
6
Roll out each round of pastry into a large 1/8-inch-thick circle of dough.
7
Cut each circle into thirds.
8
Lay one portion of dough on top of each individual mold, pressing the dough lightly to line each mold.
9
Leave the outside edges overhanging and trim off the edges at the lip of the mold.
10
Bake about 10 minutes, and let cool.
11
Slice the mushrooms into bite-size pieces.
12
There should be about 2 quarts, loosely packed.
13
Heat the butter in a heavy skillet, and add the onions, thyme and ham.
14
Cook for about a minute, and add the mushrooms and Sherry.
15
Bring to a boil, and cover closely.
16
Cook over moderate heat for about 2 minutes, and add the cream, salt and pepper.
17
Continue cooking, uncovered, over high heat 5 to 7 minutes.
18
Remove the pastry shells from the molds.
19
Heap the mushrooms inside the pastry shells and serve.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound pastry (see recipe), 6 small metal or oven-proof pastry molds, each with a 2/3-cup capacity, Melted butter, 1 1/2 pounds assorted wild mushrooms such as shiitakes, oyster mushrooms, chanterelles, hedgehog mushrooms, golden trumpet mushrooms or others (see note), and more.

Yes, Individual Pies With Wild Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Individual Pies With Wild Mushrooms

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