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barbedaykitchen2023-01-02 04:43 pm
senmut) wrote in barbedaykitchen2023-01-02 04:43 pm
Entry tags:
Mushroom, Bacon, and Onion pie
This began life as a mushroom and retsina pie from The Olive and the Caper, but our grocery store was lacking a couple things, and I'd already decided I wasn't messing with filo dough.
1 lb mushrooms
1 small bunch green onions
4 strips bacon, cut in 1 inch pieces
Several cloves of garlic
Smoked Paprika
Thyme
White wine
Lemon juice
Olive oil
1 9" pie crust (premade in this case)
Heat oven to 375F. Wash your mushrooms, cut if needed into bite size pieces, and let them drain. In a skillet, drop you bacon and let it start cooking on medium low. Trim away the bad bits of your green onions, then cut the good stuff (green and white) into small pieces. Drop the onions on the bacon, then chop the garlic down to sizes you are willing to eat (I quartered most of these prepped clove pieces). Drop that in the skillet, stir well. Add paprika and thyme to taste (I went heavier on paprika than thyme). Splash in the wine (half shot?) and lemon juice (same), then add the mushrooms. Drizzle olive oil over it all (unless your bacon was VERY fatty) and cover.
Prep a round 9" pie pan with the crust (I rubbed bacon grease over the dish while prepping the bacon).
Learning from this one, I am going to recommend that once the mushrooms are in, let them talk to the other ingredients at least five minutes, then remove and DRAIN. If you don't, the crust will not be crusty, but I was okay with pastry that had sopped, so it works even if you don't.
Pour mixture in the prepped pan, fold over any edges you need to, and loosely cover with foil (I literally laid a sheet over it in the oven). Cook for 25-30 minutes, watching your crust.
You can dust it with a Parmesan blend, feta, mozzarella -- anything you want if you need cheese. Had a nicely piquant but earthy flavor. Should be 6 portions; don't cut as if for 8.
1 lb mushrooms
1 small bunch green onions
4 strips bacon, cut in 1 inch pieces
Several cloves of garlic
Smoked Paprika
Thyme
White wine
Lemon juice
Olive oil
1 9" pie crust (premade in this case)
Heat oven to 375F. Wash your mushrooms, cut if needed into bite size pieces, and let them drain. In a skillet, drop you bacon and let it start cooking on medium low. Trim away the bad bits of your green onions, then cut the good stuff (green and white) into small pieces. Drop the onions on the bacon, then chop the garlic down to sizes you are willing to eat (I quartered most of these prepped clove pieces). Drop that in the skillet, stir well. Add paprika and thyme to taste (I went heavier on paprika than thyme). Splash in the wine (half shot?) and lemon juice (same), then add the mushrooms. Drizzle olive oil over it all (unless your bacon was VERY fatty) and cover.
Prep a round 9" pie pan with the crust (I rubbed bacon grease over the dish while prepping the bacon).
Learning from this one, I am going to recommend that once the mushrooms are in, let them talk to the other ingredients at least five minutes, then remove and DRAIN. If you don't, the crust will not be crusty, but I was okay with pastry that had sopped, so it works even if you don't.
Pour mixture in the prepped pan, fold over any edges you need to, and loosely cover with foil (I literally laid a sheet over it in the oven). Cook for 25-30 minutes, watching your crust.
You can dust it with a Parmesan blend, feta, mozzarella -- anything you want if you need cheese. Had a nicely piquant but earthy flavor. Should be 6 portions; don't cut as if for 8.