Best Swiss Mushroom Pie Recipes

IMPOSSIBLY EASY MUSHROOM-SWISS TURKEY BURGER PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook turkey, mushrooms and green onions over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Stir in seasoning, and spoon into pie plate. Sprinkle with 1/2 cup of the cheese.
• In small bowl, stir Bisquick™ mix, milk and eggs with fork or whisk until blended. Pour into pie plate.
• Bake 22 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; let stand 5 minutes. Sprinkle with more green onions, if desired.

SWISS MUSHROOM PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers., Place remaining pastry over filling; trim, seal and flute edges. Cut slits in the top. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes. Cut into wedges.

MUSHROOM AND SWISS WELLINGTON PIE

Steps:

• Set a crisping pressure cooker to sear/saute on high, then add the olive oil to the pot. Season the meat liberally with salt and pepper, When the crisping pressure cooker has preheated, sear the meat in the pot, 3 minutes on each side. Add the garlic, shallot, thyme, parsley, mushrooms and about a teaspoon more salt to season the mushrooms. Add the red wine and mustard. Set to high pressure for 25 minutes, then lock on the pressure lid.
• After 25 minutes, release the pressure, then stir in the instant flour. Place the cheese slices over the roast pieces, then add the puff pastry, tucking the corners up. Brush the egg wash on the puff pastry. Air-fry at 390 degrees F for 10 minutes. Sprinkle with chives and serve.

SWISS MUSHROOM PIE

Steps:

• preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
• Press the crust into a 9" glass or porcelain quiche pan or pie pan.
• Bake 10 min.
• or until lightly browned.
• The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
• 1-2 minutes.
• remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
• Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
• Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
• About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.