Best 2 Artichoke Mushroom Pie Recipes
Indulge in a delectable culinary journey as we unveil the secrets to crafting the perfect artichoke mushroom pie. This tantalizing dish, bursting with a symphony of flavors and textures, will captivate your taste buds and leave you craving for more. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will empower you to create an unforgettable masterpiece that will delight your family and friends at any occasion. Get ready to embark on an adventure of culinary artistry as we explore the finest ingredients, expert techniques, and step-by-step instructions that will elevate your artichoke mushroom pie to new heights of deliciousness.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN MUSHROOM AND ARTICHOKE PIE
Make and share this Italian Mushroom and Artichoke Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
- In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
- Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
- Add in the broth in small amounts, waiting until it is absorbed before adding more.
- Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
- Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
- Preheat oven to 375°; oil a 10-inch springform pan.
- Melt butter and mix with the remaining 2 tablespoons oil.
- Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
- Add the artichoke mixture, then top with the ricotta mixture.
- Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
- Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
- Brush with any remaining oil-butter mixture.
- Bake 40 minutes or until golden; remove from oven and cool, uncovered.
- Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
- Serve hot, warm, or at room temperature.
ARTICHOKE, CHEESE & MUSHROOM PIE
Categories Cheese Vegetable Appetizer Bake Vegetarian
Yield Makes 32 bite size appetizers or 8 pie wedges
Number Of Ingredients 14
Steps:
- Thaw puff pastry sheets. Cook garlic in oil. Stir in artichokes & mushrooms (and onions, if desired). Spoon into pastry shell. Combine eggs, three cheeses, olives and pepper and chopped parsley. Pour over veggies. Sprinkle Romano cheese over top. Place second layer of pastry on top (no need to seal edges). Bake on sheet for 40-50 minutes until golden brown. Cut into pie wedges or bite-size appetizers. Enjoy.
Tips:
- To ensure a flaky crust, make sure the butter is cold before grating it. You can also freeze the butter for 30 minutes before grating it.
- If you don't have a food processor, you can use a pastry blender or two knives to cut the butter into the flour.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from becoming too sticky.
- When rolling out the dough, use a light touch. Rolling the dough too hard will make it tough.
- If the dough starts to stick to the rolling pin, sprinkle it with a little flour.
- When transferring the dough to the pie plate, be careful not to stretch it. This will also make the crust tough.
- Trim the excess dough from the edges of the pie plate. You can use a sharp knife or kitchen shears to do this.
- Before filling the pie crust, brush it with an egg wash. This will help to prevent the crust from becoming soggy.
- When baking the pie, place it on a baking sheet to catch any drips.
- Let the pie cool slightly before slicing and serving.
Conclusion:
Artichoke mushroom pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover artichokes and mushrooms. With its flaky crust, creamy filling, and savory flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and satisfying meal, give this artichoke mushroom pie a try. You won't be disappointed!
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