Wednesday, October 1, 2008

Mushroom not-pot pies with cheesy parmesan crust

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
1/2 cup grated parmigiano-reggiano cheese
2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes
4 cups chopped kale or swiss chard
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 1/2 pounds cremini mushrooms, halved
3 cloves garlic, chopped
7 sprigs sage, thinly sliced
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese, rind discarded, cut into small pieces

1. Preheat the oven to 425°. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with half of the parmigiano-reggiano cheese. Bake until golden, 12 minutes. Let cool.

2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain.

3. In a large skillet, heat 2 tablespoons EVOO and the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 12 minutes. Add the garlic and sage; season with salt and pepper. Cook until the garlic is slightly softened, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the cream and cook, stirring, for 1 minute. Remove from the heat and fold in the brie and remaining parmigiano-reggiano until melted. Stir in the potatoes and greens. Fill the bowls with the mushroom mixture and top with the crust.
Photo from Rachel Ray Magazine


Lilly's Life said...

Oh my, I love food of any kind and I love trying new recipes. Found you on SITS so glad I have. That looks amazing. I am not much of a cook but strangely I have shown more interest in it since I left my ex who was a great chef. His stuff was way too fancy for me. Will be back!

Sara Beth said...

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