Mushroom and Cheddar Pie
Source of Recipe
the Ocean Center, Daytona Beach
Recipe Introduction
Makes 6 servings.
List of Ingredients
3 oz. butter
1 oz. shallots
1 lb. crimini mushrooms
6 oz. sweet sherry
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
6 oz. sharp Cheddar cheese
1 Tbsp. fresh parsley
Salt and pepper
1-2 pkgs. prepared pie dough
1 egg
1 Tbsp. water
Pineapple Chutney
Recipe
In saute pan over medium-high heat, melt butter. Add chopped shallots and diced
mushrooms; cook 2-3 minutes. Add sherry, tarragon and thyme; cook and stir until
mixture is almost dry. Remove from heat and stir in shredded cheese. Season with
chopped parsley, salt and freshly ground pepper. Allow to cool. Roll out pie
dough and cut to make six 4-inch squares. Fill each with about 2 ounces mushroom
filling. Fold as for turnovers, then seal edges with egg wash (made of egg and
water mixed together). Pies may be deep-fried in 350-degree oil for 5 minutes or
brushed with additional egg wash, then baked at 350 degrees for 8-10 minutes.
Serve hot with Pineapple Chutney.
Pineapple Chutney
1 fresh golden-ripe pineapple
2 Tbsp. fresh ginger
1/2 cup red bell pepper
1/2 cup onion
1/2 tsp. ground cardamom
1 cinnamon stick
1/4 cup light corn syrup
1 cup granulated sugar
1 Tbsp. apple cider vinegar
Peel and core pineapple. Cut into medium dice. In saucepan, combine pineapple,
ginger (grated and peeled), finely diced bell pepper, finely diced onion,
cardamom, cinnamon stick, corn syrup, sugar and apple cider vinegar. Cook over
low heat until mixture thickens. Remove from heat and cool. Remove cinnamon
stick; serve as condiment.
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