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wild mushroom pie

i made these last year for Yule as a vegetarian entree. i wanted something that was hearty and very flavorful...

i'll admit i didn't really keep track but i'll do my best to remember proportions are a wild guess so make it like you think it would be good.

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3-4 small potatoes sliced very thin
1 medium white onion diced
3-4 cloves garlic chopped
1 large portabello (cap and stem) chopped into large chunks
Handful of crimini 'shrooms chopped (caps only)
handful of oyster 'shrooms chopped
handful of shitake 'shrooms
1/2 green bell pepper sliced thin
set aside a few of the neat looking oysters to garnish the pie
1 cup vegetable stock (NEVER use the cheap boullion cubes with MSG. use canned or an organic base if you're not making your own stock)
2 whole wheat pie crusts (one to cover the pie)-- either make these or buy 'em
vegetable oil
salt
pepper
fresh oregano
fresh chives
handfull each of dried currants, golden raisins, dried sour cherries, almonds
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Heat oven to 375
in a large skillet or saucepan heat oil to medium hot

sautee the onions, garlic and potatoes until the onions are translucent but not browning remove and set aside in a bowl

add more oil and sautee all the 'shrooms and the fresh herbs til they're soft

add the peppers-- when the peppers are warm, return the onion, garlic, 'tato's back in
let it all cook down just a bit.

pour in the vegetable broth & let the whole mess simmer for a bit

strain everything out of the stock and set the stock aside

mix the currants, cherries etc into the stuff

fill the pie crust to overbrimming

pour a bit of the stock over the filling (I made soup from the stock and leftover wild rice a few days later)

cover the pie with the other crust cutting vent holes

bake at 375 for a while (30 min or so)

about 10 minutes before it's done add the oyster garnish to the top
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Comments

( 5 comments — Leave a comment )
pickledginger
Dec. 17th, 2002 06:29 pm (UTC)
Wow!
kightp
Dec. 17th, 2002 08:52 pm (UTC)
Oh, this sounds lovely. I'm going to add it to my LJ Memories for next fall when the *really* wild mushrooms are in season here - I'd love to try it with chanterelles and boletus and things like that.
whitr
Dec. 18th, 2002 08:05 am (UTC)
Re:
yeah, i made a version of it in northern MI late last summer with the *really* wild ones and it was incredibly yummy. this time of year i settle for the exotics at the local organic grocer. as for the other veggies n stuff, i usually throw in whatever is in need of consumption, peppers, onions, corn...
greencow
Sep. 25th, 2006 12:44 am (UTC)
they didn't have oyster so i opted for chanterelles. i'm making this later on this week...will report back when i do...
greencow
Sep. 29th, 2006 11:19 pm (UTC)
i made this tonight and it was REALLY good.

i'm just curious as to how it is going to be re-heated as leftovers later...
( 5 comments — Leave a comment )

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