Tippin' the Scales

La Cucina #11 – Mushrooms

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Mushroom Pie

Makes 12 servings
Prep: 20 minutes
Cook: 40 minutes

Shopping List:

  • 15 ml or 1 tablespoon olive oil
  • 300 gr or 10 oz fresh mushrooms, sliced
  • 1 large onion, chopped
  • 4 slices bacon, chopped
  • 180 ml or ¾ cup heavy cream
  • 250 gr or 1 cup shredded Swiss cheese
  • salt and pepper to taste
  • 1 gr or 1 teaspoon chopped fresh dill
  • 500 gr or 1 [17.25 oz] package frozen puff pastry, thawed
  • 1 egg, beaten


  1. Preheat the oven to 175° C or 350° F
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender.
  4. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes.
  5. Remove from the heat, and stir in the cheese.
  6. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top.
  7. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork.
  8. Brush the top with beaten egg.
  9. Bake for about 40 minutes in the preheated oven, or until golden brown.
  10. Cool, then cut into squares to serve.

Note 1: Leftovers can be frozen for a later date.
Note 2: Vegetarian version: leave out the bacon.


Amount Per Serving
Calories: 419
Total Fat: 32.3g
Cholesterol: 63mg
Sodium: 263mg
Total Carbs: 21.7g
Dietary Fiber: 1.1g
Protein: 11.2g

PDF of this recipe: 20120322-Mushroom-Pie

Author: Peter

I'm a man from Amsterdam, the Netherlands.

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