Elegant Mushroom Pie Recipe

Ingredients

• 6 tablespoons butter , divided
• 1.5 pounds baby bella , crimini
• 0.25 cups chopped sweet onion
• 0.5 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 package frozen puff pastry , 17.3 ounce
• 1 egg , beaten

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.

2. 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.

3. 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. 4

   Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.

5. 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.

6. 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.

7. 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.