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
- 1.5 pounds baby bella , crimini
- 0.25 cups chopped sweet onion
- ½ lemon , juiced
- 0.5 teaspoons dried thyme
- 5 tablespoons all-purpose flour
- 1.25 cups Swanson® Chicken Broth
- 0.33 cups Marsala wine
- 2 tablespoons half-and-half
- salt and pepper to taste
- 1 , 17.3 ounce
- 1 egg , beaten
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
-
2
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.
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3
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.
-
4
Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
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5
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.
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6
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.
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7
Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.
Nutrition Facts
Per serving
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