Mushroom Not-Potpies with Cheesy Parmesan Crust
Charlene
from Rachel Ray’s recipe library, Char
ingredients
- 1 sheet puff pastry (9-inch square), thawed but cold
- 1 egg, beaten with a little water
- 1/2 cup grated parmigiano-reggiano cheese
- 2 baking potatoes (1 1/2 pounds) peeled and cut into 1/2-inch cubes
- Salt
- 4 cups chopped kale or swiss chard
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp butter
- 2 1/2 pounds cremini mushrooms, halved
- 3 cloves garlic, chopped
- 7 sprigs sage (or thyme), minced
- Pepper
- 1/2 cup marsala or cooking wine
- 1 cup heavy cream
- 8 ounces ripe brie cheese, rind discarded, but into small pieces
directions
- 1
Preheat over to 425. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with egg. Sprinkle with half of the parmigiano-reggiano cheese. Bake until golden, 12 minutes. Let cool.
- 2
In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain.
- 3
In a large skillet, heat 2 Tbsp oil and the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 12 minutes. Add the garlic and sage/thyme; season with salt and pepper. Cook until the garlic is slight softened, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Remove from the heat and fold in the brie and remaining parmigiano-reggiano until melted. Stir in the potatoes and greens. Fill the bowls with the mushroom mixture and top with the crust.
Source: Char Wolfe
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