Best Deep Dish Mushroom Pie Recipes

SAUSAGE AND MUSHROOM DEEP DISH PIE

Sausage and Mushroom Deep Dish Pie image

Yield 8

Number Of Ingredients 7

Ingredients

1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
12 ounces pork sausages
1 onion, diced
2 tablespoons butter or margarine
1 pound fresh mushrooms, sliced
8 ounces cream cheese, softened
1 egg, well beaten

Steps:

Spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 15-inch circle. Cover with plastic wrap and let rest. Brown sausage and onions; drain. Saute mushrooms in butter; drain. Combine cream cheese, sausage mixture and egg. Stir in mushrooms and set aside. Remove wrap from dough and place in a sprayed 12 inch deep dish pizza pan, covering bottom and sides. Spoon the filling on to the dough. Cover with plastic wrap and let rise 15-20 minutes. Remove wrap. Bake at 35°¡F 25-30 minutes or until well browned.

Nutrition Facts : Nutritional Facts Serves

DEEP-DISH MUSHROOM PIE

Deep-Dish Mushroom Pie image

Provided by Molly O'Neill

Categories casseroles, project, appetizer, main course

Time 2h10m

Yield Eight appetizers or six main courses

Number Of Ingredients 10

Ingredients

5 1/2 cups milk
1 cup polenta
2 1/2 tablespoons mascarpone cheese
1 1/4 teaspoons kosher salt
Freshly ground white pepper to taste
1 teaspoon unsalted butter
12 ounces goat cheese at room temperature
3 eggs, lightly beaten
4 cups mushroom ragout
1 tablespoon grated Parmesan

Steps:

Bring 5 cups milk to a boil. Slowly sprinkle the polenta over the milk, whisking constantly, until it is absorbed. Reduce heat to lowest level and cook for 1 hour, stirring every 10 minutes. Stir in the mascarpone and season with 1 teaspoon salt and 8 grinds of pepper.
Lightly grease a 9 by 12 roasting pan with the butter. Pour in the polenta and, with damp fingers, press the polenta up the sides of the pan to form an even crust. Heat the oven to 350 degrees.
Whisk together the goat cheese and 1/2 cup milk until smooth. Whisk in the eggs, 1/4 teaspoon salt and 8 grinds of pepper.
Fill the polenta shell with the mushroom ragout and pour the cheese custard over it. Sprinkle with Parmesan cheese. Bake until custard is set, about 30 minutes. Raise heat to 450 and continue to bake until edges are turning golden, about 8 more minutes. Remove from oven and cool for 10 minutes. Serve with a salad of bitter greens.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams