Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Ingredients:
Pie shell: Pastry for a double-crust 9 in. (23 cm) pie
Mushroom filling
| 1 | large parsnip, peeled and diced | 1 |
| 1 | large carrot, diced | 1 |
| ½ cup | chicken broth | 125 mL |
| 2 tbsp | butter | 25 mL |
| 1 | medium onion, chopped | 1 |
| ½ lb | mushrooms, sliced | 250 g |
| 4 tsp | all-purpose flour | 20 mL |
| ½ cup | half-and-half cream | 125 mL |
| 1 tbsp | cognac or brandy* | 15 mL |
| ½ tsp | salt | 2 mL |
| ¼ tsp | ground nutmeg | 1 mL |
| ¼ tsp | ground black pepper | 1 mL |
This recipe calls for half-and-half cream, which you can often replace with canned, 2% partly skimmed evaporated milk and get the same results with one fifth of the fat!
*Instead of using cognac or brandy, try apple juice, pear juice, white grape juice or water.
Directions:
- Roll out pastry and line a 9 in. (23 cm) pie plate.
- In a saucepan, cook parsnip and carrot in chicken broth until tender; do not drain.
- In a nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook 5 minutes until most of the liquid has evaporated. Reduce heat to low. Stir in flour, cream, cognac, salt, nutmeg and pepper; cook, stirring, until thickened. Stir in parsnip mixture. Cool slightly.
- Turn filling into pastry-lined pie plate; arrange second crust over filling, crimping edges. Slash crust in several places for steam vents.
- Bake in 425ºF (220ºC) oven 25 to 30 minutes until pastry is browned.
- Cut into wedges to serve.
Variation: Fill two dozen small, unbaked tart shells with mushroom filling and bake 15 to 20 minutes in 425ºF (220ºC) oven.
Makes six servings.
Nutrition per serving
Protein 5 g
Fat 22.5 g
Carbohydrates 30.0 g
Calories 343
Accompany your pie with a steaming mug of this hot spiced apple cider from the Simple Bites blog.
Recipe for Country-Style Mushroom Pie courtesy of EatRightOntario.ca © (Source: Foodland Ontario, 2010)
