Pierce the top of the pie in several places with a sharp knife. Line a 10 by 1 … The information shown is Edamam’s estimate based on available ingredients and preparation. Cut the stems out of the mushrooms and wipe them clean. Add mushrooms, and onions, stirring … Total Carbohydrate You can make this ahead and freeze before baking. Heat the oven to 375 degrees. Add the onion and cook, stirring often, until translucent and starting to brown, about 5-8 minutes. Roll-out dough: Roll out dough on a clean, lightly floured surface into a 12-inch circle. This pie is an onion-lovers dream! It should not be considered a substitute for a professional nutritionist’s advice. Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling. Directions. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes). Preheat oven to 350 degrees F. Place pie shell on a foil-lined baking sheet and set aside. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste, Heat the oven to 375 degrees. Prep time does not include making the pie pastry. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap … Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Fill the mushrooms with the caramelized onion and sprinkle with thyme, salt & pepper. If using a homemade pie crust shell, freeze it for at … Featured in: Melt 3 tablespoons butter in a large skillet over medium heat. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. pie plate with bottom pastry; trim even with edge. Cover with … Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Pre-bake the pie crust: Preheat oven to 350°F. Opt out or, pounds mushrooms, preferably portobellos or a mix of wild mushrooms, portobellos and regular mushrooms, trimmed and coarsely chopped, ounces feta cheese, crumbled (about 1/3 cup). Arrange half of the cheese slices in the crust. Heat 2 teaspoons of oil in a large pan over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the … Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes. Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Add 10 minutes to the baking time. Get recipes, tips and NYT special offers delivered straight to your inbox. Serve warm or at room temperature. 17.6 g Advance preparation: The mushroom filling will keep for 3 days in the refrigerator. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. For Thanksgiving, Why Not Go Greek?. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes. Use portobello mushrooms for this. They are meaty and make for a very substantial pie. Line a 9-in. Subscribe now for full access. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Add the mushrooms … You can omit the feta for a vegan version of this pie. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in … Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Remove from the heat, & stir in the cheese. NYT Cooking is a subscription service of The New York Times. Transfer directly from the freezer to the oven. Cook, stirring, until they begin to wilt, and add salt to taste. In a skillet, saute the mushrooms and onion in butter; drain. Bake for 40 to 50 minutes, until the top is golden brown. Fill with the mushroom and onion mixture. In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg. You can use a store-bought frozen 9-inch deep-dish pie shell for this but you will have to reduce the Vidalia onions to one, and the sliced mushrooms to 2 cups. Set oven to 350 degrees (set oven rack to bottom position). Make the pastry (or buy the pastry), and cut circles a little bigger than the mushroom tops. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. 5 %, vidalia onions (halved and thinly sliced), (or use 1 tablespoon fresh chopped thyme).