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Mushroom Not-Potpie




Source of Recipe


Everday with Rachael Ray OCT08






List of Ingredients



• 1sheet puff pastry, thawed but cold
  
• 1egg, beaten with a little water
  
• 1/2 cup grated parmigiano-reggiano cheese
  
• 2 bakingpotatoes, peeled and cut into 1/2-in cubes
  
• Salt
  
• 4 cups chopped kaleor swisschard
  
• 2 tbl EVOO
  
• 2 tbl butter
  
• 2 1/2 crimini mushrooms, halved
  
• 3 cloves garlic
  
• 7 sprigs sage
  
• Pepper
  
• 1/2 cup marsala wine
  
• 1 cup heavy cream
  
• 8 oz. ripe brie cheese, rind discarded, cut into small pieces
  






Instructions



1. Preheat the oven 425. Roll outthe puff pastry into a 12-in square. Set aside four 2-cup bowls invert 1 bowl onto the pastry and cut out four rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with half the parmigiano-reggiano. Bake until golden, 12 minutes. Let cool.
   
2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain.
   
3. In a large skillet, heat 2 tbl EVOO and the butter over med-high heat. Add the mushrooms and cook, stirring occasionally, until tender,about 12 minutes. .
   
4. Add the garlic is sage; season with salt and pepper. Cook until the garlic is slightly softened, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute.
   
5. Remove from the heat and fold in the brei and remaning parmigiano-reggiano until melted. Stir in the potatoes and greens.
   
6. Fill bowls with the mixture and top with the puff pastry crust