Mushroom Pie


Mushroom Pie

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Serves: 6 – 8
Preparation time: 10 minutes

Ingredients
1 tablespoon olive oil
2 punnets fresh mushrooms, sliced
1 large onion, chopped
4 slices bacon, chopped
3/4 cup heavy cream
1 cup grated Swiss cheese
salt and pepper to taste
1 teaspoon chopped fresh dill
1 package frozen puff pastry, thawed
1 egg, beaten

Method

  1. Preheat the oven to 180 degrees C
  2. Heat the oil in a large frying pan over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
  3. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
  4. Bake for about 40 minutes in the preheated oven, or until golden brown.



Okay, so I’ve been trying out a few recipes for Mushroom Pie – and this one is definitely the best. Although, I did make a few adjustments: I replaced the cream with plain fat-free yoghurt, used Emmentaler cheese instead of Swiss cheese, used Sage instead of Dill, and I didn’t line the base of the dish with pastry (it always looks soggy.) I also used 1 punnet of white mushrooms and 1 punnet of big brown mushrooms. I have to tell you that as I was cooking, Shelli and Kayla ate about four big brown mushrooms EACH – you’d think they would be sick of mushrooms. I think this would also be good if made in ramekins – it would make about 8, and you could freeze the uncooked leftover pies for another night. It’s very good when eaten with a green salad. We did have some leftovers, but I couldn’t be bothered to re-heat it in the oven the next day and microwaved pastry is not great – so rather freeze uncooked smaller pies to use again. I would also add leftover roast chicken and use less mushrooms for something different – and that’s another cheap and quick meal. I have really enjoyed this little experiment – and if anything, it has made me always keep mushrooms in the fridge.



White button says:

What Stephen has definitely illustrated over the past six weeks is that us mushies are highly desirable. Not only are we extremely versatile (think all the different options Stephen has come up with), we are also low maintenance (how quick and easy were those recipes Stephen pulled together every evening!), easy on the pocket (Stephen was quite complimentary about us – being so generous with our flavour that a few of us go a long way) and we’re obviously deliciously tasty (remember all those oohs! and aahs!!)!

And from all the Fungi- friends… Thanks for participating in the Mushroom Swap Diet for six weeks Stephen and, although we are anxiously awaiting your feedback on your weight loss, we are delighted that your fridge is going to be mushroom-friendly from now on!



Mmmm – this was SO yummy, especially as it was a freezing cold soccer-less evening and we were all feeling a bit sad. Give me anything with pastry and I will eat it – and this was perfect. To be honest, I would have preferred it with some chicken, possibly because I ate so many mushrooms while Steve was cooking. I have now actually started grabbing mushrooms out the fridge and eating them when I get home from work – a much better option than my usual crackers and cheese when I have missed lunch and am STARVING! I actually think you could add leftover beef too – and it’s so quick! If there was one lesson I learned over the past 6 weeks it’s that I far prefer lighter meals in the evenings – I sleep so much better. A recent blood test showed that my iron levels are perfect despite cutting out so much red meat!



White button says:

Oh Shelli! We are so excited that you mentioned your blood test and your PERFECT iron levels as it gives the mushroom buddies an opportunity to chat about yet another wonderful benefit of eating mushrooms… they contain the highest percentage of iron found in any plant-based foods!

And, even though red meat has a higher iron content, it is not always the healthier choice. The reason is that meat is high in cholesterol – not fat free like mushrooms – so when you absorb iron from meat you are also taking in cholesterol which increases your risk factor for cardiovascular disease, hypertension, diabetes and heart disease.

Why is iron from plant sources like mushrooms better than animal sources? The best answer lies in the human body’s ability to absorb the iron in the food. Research reveals that iron absorbed by the body from eating lesser amounts of plant foods is more than eating lots of animal foods. The real crux again lies in the ability of the human body to regulate the amount of iron from plant sources it absorbs more slowly and efficiently and the body will only store what it needs to maintain healthy levels. On the other hand, iron from animal products is absorbed more rapidly and continue to be absorbed regardless of whether the body needs it or not.

So once again, mushrooms are the Iron kings… as inadvertently proven by your blood test! Well done Shelli!



Daddy shouted at mommy and me because we were eating the big mushrooms. But we were hungry. This food had too many mushrooms for me and I didn’t eat it all.



White button says:

Hey Kayla, us mushie buds are delighted that you are eating the Big Browns!
And we hope that you will keep on eating them ‘cause they’re so good for you and they’re good for our world! By not eating meat and only eating mushrooms for only one day a week, you will help to save our planet because meat production puts more dangerous greenhouse gases into our atmosphere (the air we have to breathe!) than all the world’s cars, planes, trains and boats put together!

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