Individual Pies With Wild Mushrooms
Updated Oct. 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ¾pound pastry (see recipe)
- 6small metal or oven-proof pastry molds, each with a ⅔-cup capacity
- Melted butter
- 1½pounds assorted wild mushrooms such as shiitakes, oyster mushrooms, chanterelles, hedgehog mushrooms, golden trumpet mushrooms or others (see note)
- ¼cup butter
- 1cup finely chopped green onions or scallions
- 1½teaspoons finely chopped fresh thyme leaves or half that amount dried
- ½cup finely diced country ham
- 1tablespoon dry Sherry
- 1½cups heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
635 calories; 54 grams fat; 25 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 475 degrees.
- Step 2
Let the pastry stand briefly.
- Step 3
Use heart-shaped or round molds, and brush the inside of each with a little butter.
- Step 4
Lay out a 16-inch square of plastic wrap on a flat surface, and place one pastry patty in the center. Cover with a second square of plastic wrap. Roll out each round of pastry into a large ⅛-inch-thick circle of dough. Cut each circle into thirds. Lay one portion of dough on top of each individual mold, pressing the dough lightly to line each mold. Leave the outside edges overhanging and trim off the edges at the lip of the mold. Bake about 10 minutes, and let cool.
- Step 5
Slice the mushrooms into bite-size pieces. There should be about 2 quarts, loosely packed.
- Step 6
Heat the butter in a heavy skillet, and add the onions, thyme and ham. Cook for about a minute, and add the mushrooms and Sherry. Bring to a boil, and cover closely. Cook over moderate heat for about 2 minutes, and add the cream, salt and pepper. Continue cooking, uncovered, over high heat 5 to 7 minutes.
- Step 7
Remove the pastry shells from the molds. Heap the mushrooms inside the pastry shells and serve.
Tip
- If desired, you can use ¾ pound wild mushrooms and ¾ pound commercial mushrooms.
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