Description
This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won’t fail to impress.
Ingredients
- 6 tablespoons butter, divided
- 1 ½ pounds baby bella (crimini) mushrooms, sliced
- ¼ cup chopped sweet onion
- ½ lemon, juiced
- ½ teaspoon dried thyme
- 5 tablespoons all-purpose flour
- 1 ¼ cups Swanson® Chicken Broth
- ⅓ cup Marsala wine
- 2 tablespoons half-and-half
- salt and pepper to taste
- 1 (17.3 ounce) package frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms
- and onions
- stirring occasionally
- until liquid from the mushrooms has cooked down
- about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
- Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth
- Marsala
- and half-and-half
- whisking until sauce is smooth and thickened
- about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
- Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
- Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
- Roll out the second sheet of puff pastry
- and place on top. Trim excess
- and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
- Bake in the preheated oven until golden brown and mushroom mixture is bubbly
- about 40 minutes. Allow the pie to cool slightly before serving.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8