Posts Tagged ‘Mushroom Pie’

Purple Potato and Mushroom Casserole from Bell'Alimento

If you were looking for a stunning, straightforward side to pair with your Thanksgiving feast, one that is sure to elicit gasps for both its beauty and earthy deliciousness, we have your recipe right here. This comes to the Mushroom Channel courtesy of the ever so talented Paula at Bell’Alimento.

There is something so comforting about a warm casserole straight out of the oven. Especially in the colder months when I’m craving comfort food. I gravitate towards them. This casserole is hearty and filling. It could be eaten as a light lunch or as a side to dinner.

Purple potatoes pair beautifully with mushrooms. If you can’t find purple potatoes you can absolutely use regular potatoes. A mandolin will save you gobs of time when slicing and makes you look like a professional knife wielder {don’t worry we won’t tell if you’re not} I’ve been fascinated with purple potatoes lately. They have the most brilliant color and are tasty to boot. I’ve used button mushrooms here but feel free to substitute any mix you like.

Purple Potato and Mushroom Casserole

What you’ll need: {Serves 4}
4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
salt
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine

What to do:
1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.

2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.

3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.

4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.

Torta Salata ai Funghi {Savory Mushroom Pie} from Bell'Alimento

Today’s Mushroom Pie post brought to you by the bella of the ball- Paula of Bell’Alimento.

Fall and Winter just call out to us to make bubbling casseroles, gratins, and savory pies…And what better to put in one of those savory pies than Mushrooms ; ) Torta Salata ai Funghi is a pie will that will be sure to go into your rotation during these cold months.


It’s creamy, cheesy and yes full of shroom goodness! Creamy because it’s made with a bechamel sauce {swoon}. Cheesy because it includes Provolone cheese melted to perfection. And of course there are 16 ounces of majestic mushrooms. All of that contained in a beautiful, flaky buttery package.

This is perfect to make ahead of time and pop it into the oven when you come home!

Torta Salata ai Funghi {Savory Mushroom Pie}
What you’ll need:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic – minced
16 ounces mushrooms – sliced
1 tablespoon flat leaf Italian Parsley – chopped
salt/pepper
4-6 slices of provolone cheese
2 pie crusts

1 egg – beaten
béchamel:
2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

What to do:
1. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.

2. WHILE mushrooms are sautéing, prepare the béchamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sautéed mushrooms. Stir to combine. Set aside.

3. Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.

4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.

5. Allow pie to cool before slicing.

Buon Appetito!