Country-Style Mushroom Pie

This pie is wonderful served aprés-ski or following any outdoor winter activity. Better yet, the filling can be prepared ahead to fill either a double-crust pie for dinner or tart shells for appetizers.

Preparation Time:

Cooking Time:

Servings: 6

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Ingredients

  • Pastry for double-crust 9 in. (23 cm) pie

Mushroom Filling:

  • 1 large Ontario Parsnip, peeled and diced
  • 1 large Ontario Carrot, diced
  • 1/2 cup (125 mL) chicken broth
  • 2 tbsp (25 mL) butter
  • 1 medium Ontario Onion, chopped
  • 1/2 lb (250 g) Ontario Mushrooms, sliced
  • 4 tsp (20 mL) all-purpose flour
  • 1/2 cup (125 mL) half-and-half cream
  • 1 tbsp (15 mL) cognac or brandy
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) each ground nutmeg and freshly ground pepper

Instructions

Roll out pastry and line 9 in. (23 cm) pie plate.

Mushroom Filling:

In saucepan, cook parsnip and carrot in chicken broth until tender; do not drain.

In nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook 5 minutes until most of the liquid has evaporated. Reduce heat to low. Stir in flour, cream, cognac, salt, nutmeg and pepper; cook, stirring, until thickened. Stir in parsnip mixture. Cool slightly.

Turn filling into pastry-lined pie plate; arrange second crust over filling, crimping edges. Slash crust in several places for steam vents. Bake in 425ºF (220ºC) oven 25 to 30 minutes until pastry is browned. Cut into wedges to serve.

Variation:

Fill 2 dozen small unbaked tart shells with Mushroom Filling and bake 15 to 20 minutes in 425ºF (220ºC) oven.

Nutritional information

  • Protein: 5.0 grams
  • Fat: 22.5 grams
  • Carbohydrates: 30.0 grams
  • Calories: 343