Ingredients: |
Ingredients: 1 stick butter + 2 Tbsp.
3 pounds fresh mushrooms, quartered
2 large onions, sliced in thin wedges or chopped
2 Tbsps. flour
1 cup strong chicken stock
dash cayenne
1/2 tsp. celery salt
1 Tbsp. parsley
1/2 tsp. freshly ground pepper
1 tsp. salt
1/2 cup dry Sherry (not Cooking Sherry)
MG's Rich Pie Pastry (see recipe index) or 1 ready-to-bake pie crust
|
Directions: |
Directions:In a large skillet over medium heat, sauté the onions in butter until golden, after which add and cook mushrooms in same butter, about 10 minutes. Place mushrooms and onions in a shallow baking dish. Brown flour in 2 Tbsps of butter, slowly add chicken stock and sherry wine, stirring constantly until thickened and smooth. Season to taste. Pour sauce over mushroom mixture and cover with a rich pie pastry. Bake at 375º for about 30 minutes or until crust is golden brown. Serves 12.
*Note: Mary Grace mixes 1 T. grated parmesan cheese, 1 t. parsley and dash cayenne pepper together and sprinkles over the pie crust, pressing spices in with a rolling pin before putting it on mushroom mixture. |
Personal
Notes: |
Personal
Notes: Mary Grace made this for Thanksgiving one year when my Dad was with us. He loved it and requested it often when we would get together. Update2023: MG got this recipe from The Maryland’s Way Cookbook. It is a must, to some family members, every Thanksgiving dinner.
|
This recipe for Mushroom Pie is from