Ingredients
- Filling: shopping list
- 2 pounds mushrooms, sliced shopping list
- 8 ounces frozen spinach, cooked , drained and water pressed out shopping list
- 8 tablespoons butter shopping list
- salt and freshly ground black pepper to taste shopping list
- One bunch green onions, sliced shopping list
- 3 tablespoons all purpose flour shopping list
- 1 1/2 cups chicken stock shopping list
- 1/3 cup dry Madeira or Spanish Sherry(ok here I just use any sherry) shopping list
- 1 cup heavy or whipping cream shopping list
- Cream cheese Pastry shopping list
- 8 tablespoons butter, at room temp. shopping list
- 1 package cream cheese, at room temp(use microwave for ease and heat a few seconds) shopping list
- 1 1/2 cups sifted all purpose flour shopping list
- (I do add a pinch of salt here!) shopping list
- 1/2 cup shredded Parmesan cheese shopping list
- 1/4 tsp cracked black pepper shopping list
- Tablespoon parsley, dried shopping list
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.
- Cook spinach according to package directions
- Drain all the liquid out and add to mushrooms
- 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 spinach and 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.
People Who Like This Dish 5
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