How to make it

  • How to make the crust: in a food processor, blend the cream cheese, butter and Parmesan cheese.
  • Add flour, parsley  and pepper and mix well.
  • Form a ball, cover and  refrigerate for at least 30 minutes
  • how to make filling:
  • Clean mushrooms and remove stems,
  • Slice mushrooms, not overly thin
  • Melt 6 tablespoons of the butter in a heavy skillet(not cast iron)
  • Add the mushrooms a few at a time and saute' them over medium high heat until they absorb the butter but are still somewhat crisp(5 to 6 minutes)
  • Stir in green onions and cook a few minutes.
  • Season with salt and pepper.
  • Using a slotted spoon, transfer the mushrooms to a 1 1/2 quart shallow baking dish or pie pan.
  • Add the remaining 2 tablespoons of butter to the juices in the skillet.
  • Stir in flour and blend until smooth.
  • Add the chicken stock gradually and cook the sauce over medium heat, stirring occasionally, until it has thickened and is smooth(about5 minutes)
  • Stir in the Madeira or Sherry and the cream.
  • Season with salt and pepper.
  • Pour sauce over the  mushrooms.
  • Preheat oven to 425 degrees.
  • Roll out the pastry for  crust( I just pat my out instead of rolling) large enough to extend 1 inch beyond the edge of the baking dish or pie pan.
  • Lay it over the pie.
  • Fold the edges of the pastry under and press the pastry to the edge of
  • the pan with prongs of a fork.
  • make several slits in the crust for the steam to escape.
  • Bake the pie until the pastry is golden brown, about 30 minutes.
  • * mixing the pastry with your fingers makes a flakier crust and bringing the butter and cream cheese to room temp makes it easier to work with.

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