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Mushroom Pie

Yield 6 to 8 servings


  • Lattice-Crust Pastry
  • 1 1/2 pounds small fresh mushrooms, cleaned
  • 1 large onion, chopped
  • 1/4 cup plus 2 tablespoons butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 2 tablespoons Madeira or other sweet wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper
  • Dash of red pepper

How to Make It

  1. Prepare Lattice-Crust Pastry; set aside.

  2. Sauté mushrooms and onion in 1/4 cup butter in a large skillet 8 minutes or until vegetables are tender. Set aside.

  3. Melt remaining butter in a small saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and wine; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine sauce, sautéed mushrooms, and onion; stir well.

  4. Spoon mushroom mixture into pastry shell. Arrange pastry strips in lattice design over filling; seal edges and flute. Bake at 375° for 40 minutes or until browned.

  5. Serving Suggestion: Mushroom Pie is an excellent side dish to serve with beef.

Oxmoor House Homestyle Recipes