MUSHROOM POTPIE
Connie Rigas Rigas
“A great side dish with lamb chops.”
ingredients
- 1/2 fresh mushrooms such as shiitake,chanterelle,and oyster,trimmed
- 2 medium boiling potatoes
- 1/2 stick unsalted butter
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped shallotes(2 medium)
- 1 cup heavy cream
- 1/2 teaspoon chopped fresh thyme
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pastry dough
- l large egg
- 2 teaspoon water
directions
- 1
Chop mushrooms.
- 2
Peel potatoes,then cut into 1/4 inch dice. Heat butter in a 12 inch heavy skillet over moderate heat until foam subsides,then cook potatoes,stirring occasionally,until golden, about 8 minutes. Add onion and shallots and cook,stirring occasionally,until onion is softened,4 minutes. Add mushrooms and cook,stirring constantly,until liquid mushrooms give off is evaporated and mushrooms are golden,about 5 minutes. Add cream and thyme and boil,stirring,30 seconds,then add salt and pepper. Cool 15 minutes.
- 3
Put cookie sheet in oven and preheat oven to 400*.
- 4
Line pie pan with first dough and add mushroom mixture. Add top dough.
- 5
Light whisk together egg and 2 teaspoons water and brush onto pie. Cut 3 vents.
- 6
Bake 30 to 40 minutes.
notes
I buy the pie crust in the refrigerator department at Jewel.
Source: Connie Rigas Rigas
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