I had frozen deep-dish pie crusts in my freezer left-over from Thanksgiving and a bunch of fresh mushrooms in my refrigerator. I combined the frozen pie crusts and fresh mushrooms to form this pareve Mushroom Pie, and everyone enjoyed the delicious side dish next to the Roast Chicken for Shabbos dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
pre-cook the pie crusts: 10 minutes
Total Time: 55 minutes
Yield: 12-16 servings
Ingredients:
- 2 deep dish frozen pie shells
- 1/2 cup pareve margarine
- 2 medium onions, finely chopped
- 3 pounds (1.5 kilo) fresh mushrooms, wiped clean and sliced
- 3/4 tsp. pepper
- 3/4 tsp. salt
- 2-3 Tbsp. flour
- 2/3 cup soy milk or non-dairy creamer
- 2 Tbsp. dry white wine
Preparation:
1. Preheat oven to 350°F (180°C). Bake crusts for 10 minutes. Set aside to cool.
2. Increase oven to 400°F (200°C).
3. In a large skillet, melt the margarine. Add the onions, and saute for 5 minutes, until translucent. Add the mushrooms and cook for about 5 minutes, until the juices start to flow.
4. Add pepper, salt and flour to the mushrooms in the skillet. Slowly add the soy milk or creamer. Cook, stirring, for 2-3 minutes, until thickened.
5. Stir in the wine. Pour the mushroom filling onto the pie crusts. Cover with aluminum foil and bake on the lowest oven shelf for 15-20. Then uncover and bake for another 5-10 minutes.
Yields: Each pie yields 6-8 servings
Variation: For a healthier version of the pie, use canola oil instead of margarine.
2. Increase oven to 400°F (200°C).
3. In a large skillet, melt the margarine. Add the onions, and saute for 5 minutes, until translucent. Add the mushrooms and cook for about 5 minutes, until the juices start to flow.
4. Add pepper, salt and flour to the mushrooms in the skillet. Slowly add the soy milk or creamer. Cook, stirring, for 2-3 minutes, until thickened.
5. Stir in the wine. Pour the mushroom filling onto the pie crusts. Cover with aluminum foil and bake on the lowest oven shelf for 15-20. Then uncover and bake for another 5-10 minutes.
Yields: Each pie yields 6-8 servings
Variation: For a healthier version of the pie, use canola oil instead of margarine.