Recipe: Homestead Cheesy Mushroom Pie

By , September 11, 2017

As I wrote the previous post (see Participation Makes a Good Sauce) I resigned myself to the necessary follow up, posting the mushroom pie recipe itself. That’s not a problem, except there really is no recipe—Aly scratched the dish, so someone needs to write it down. Looks like it’ll be me, and, in 21st Century fashion, it starts as an electronic document before transcription to a recipe card. So be it.

The problem, you see, is that recipes generally specify exact amounts. We created a classic family dish: “Some of this, some of that and . . . some of that. This might make it really good, let’s try it!” and so forth. This isn’t so much a recipe as a set of guidelines.

Before you plunge in, please note that the recipe calls for a soup mix that should be made ahead of time.

Zeiger Homestead Cheesy Mushroom Pie

Several carrots

Several medium onions (or one large onion)

About 3 cloves garlic

2 or more handfuls of fresh, wild mushrooms of your choice

Olive Oil

Cheese Sauce (detailed below)

Pie Crust (detailed below)

Salt and Pepper to taste

Prep all other elements, then make sauce last. Preheat oven to 425°F.

Pie Crust:

2 Cups Flour

1 Tsp Salt

¼ Cup Milk

½ cup oil

Mix dry and wet ingredients separately, pour wet into dry all at once. Mix thoroughly, but as little as possible, since more mixing means tougher crust. Let rest for a bit, until next step is complete. Divide in half, roll into bottom and upper crust.

Filling:

Clean mushrooms, slice, and dry sauté (see How to Dry Sauté Mushrooms).

Chop and sauté carrots, onions, and garlic. Combine with mushrooms. Salt and pepper to taste

Cheese Sauce:

¼ Cup Olive Oil

¼ Cup Flour

3 Cups Milk (if your mushrooms put off a lot of liquid, use about a cup of it to replace a cup of milk)

½ Tsp each: Salt, Onion Powder, Mustard Powder, Black Pepper

Combine above, heat till bubbly.

1/3 Cup Cream Soup Mix (see Frugal Food: Versatile Homemade Cream Soup Mix)

Mix and add all at once to above. Cook and stir till thick. Remove from heat and add:

4 Cups Shredded Cheese (Cheddar, Colby, Mozzarella—your choice. Whatever sounds good! Go milder for mushroom pie.). Stir in until melted.

Shape bottom crust in a pie plate, fill with mushroom mix, pour cheese sauce over. Cover with top crust. Place in oven, bake for about 15 minutes, until crust is brown.


We will experiment further with this , as is our wont. Our next step will be to try making the pie without all the prep, so that ingredients go in more or less raw. If that works, I’ll return to this post and update it.

Now, time to grab a pen and a recipe card . . . .

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