This is a fungus-lover's ultimate meal. Just a few ingredients and it tastes FANTASTIC!
For this recipe you will need:
10z package of Baby Bella mushrooms, diced fine
Medium onion, diced fine
2 TBSP chopped fresh dill
Salt and pepper to taste
1 c shredded Swiss cheese
1/2 c half & half
3 shots of cooking sherry
1 tbsp butter
One package of puff pastry, thawed
1 egg white
Preheat oven to 350
Heat butter in a skillet and saute onions until they start to turn clear, add diced mushrooms and dill... cook over med/high heat for another 3 minutes.
Add sherry and half & half, turn heat to medium and simmer for about 5 minutes. Remove from heat and stir in cheese.
Prepare the dough by placing one of the two sheets in a 6x6 (or 8x8) baking pan. Alternatively you can lay one sheet on a lightly oiled, foil-lined baking sheet.
Spoon filling into the dish or onto the flat sheet of pastry dough. Place the remaining sheet on top and pinch around the edges to seal the pie. Vent the top of the pie to allow steam to escape. I used a small star-shaped cookie cutter.
Beat 1 egg white and use to to liberally baste the top of the pie. This will give the pie a nice finished sheen and fabulous flaky texture.
Bake for 1 hour, and let cool for at least 30 minutes to allow the pie to set up a bit before serving.
Recipe tips:
- You could probably use a pie crust too, but I love the puff pastry!
- Omitting the sherry would be fine, but I like the flavor it added.
- Don't omit the dill!! In fact, next time I will probably add more. It really make this dish what it was!
- The longer you let it cool after cooking the nicer it will set when you go to serve it.
- This was tasty as a meal/pie, but this would be a KILLER filling for appetizer tartlets as well.
- A chopped up slice of bacon or two would be a welcome flavor in this dish.
- A different type of cheese, say cheddar, would probably be good too.
