Thanksgiving Mushroom Pie!

by Marjan

One more week until it is Thanksgiving! Hopefully this week you are creating and preparing your menu to satisfy and entertain your guests. This week I'm sharing another one of my favorite recipes which is all around nutritious, delicious, comforting and an entertainer's delight. This past month, I introduced two side dishes: maple glazed haricot vert and cheesy vegetable lasagna. This week's Mushroom Pie can also be another main or side dish, which I guarantee everyone will enjoy!

 

Crisp, crunchy, delicious mash potato crust incased my favorite seasonal sautéed mushrooms, onions, sage and tomatoes. Creatively, I'm serving a side dish of both vegetables and mashed potatoes! Best part, this delicious pie may be prepared days in advanced and baked an hour prior to serving. Of course, any stuffing can be used. If you opt out of making this recipe vegetarian, my recipe from last fall's Sausage, Sage and Mushroom recipe may be used for the inside filling instead.

 

It is good to plan ahead! Enjoy this recipe either for Thanksgiving or any other gathering of friends who enjoy delicious healthy meals as much as we do!

Ingredients:
Serves 6-8

Mushroom Filling:
1 large onions
3-4 cups chopped mushrooms (I prefer chanterelle and porcini combination)
4-5 fresh sage leaves; finely chopped
1/2 cup heirloom tomatoes; cut in half
1/2 teaspoon each sea salt and freshly ground black pepper
4 tablespoons unsalted organic quality butter
4 tablespoons clarified organic butter; if unavailable, 4 tablespoons of vegetable oil may be substituted


Begin by preparing mashed potato crust:
2 eggs; room temperature
2 pounds russet potatoes, peeled quartered into equal size small cubes
2 teaspoons sea salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted organic quality butter
Freshly ground black pepper

** Medium size oven proof non-stick pan and large serving platter needed

Prepare mashed potatoes to start: place potatoes in a saucepan with cold water to cover by about 1-inch and add 2 teaspoon salt. Bring to a simmer over medium-high heat, uncovered until the potatoes are tender but not mushy (about 15-20 minutes). At the same time, combine milk and 6 tablespoons of butter in a small saucepan and warm over low heat until butter is melted. Place a large strainer in the sink and discard water from cooked potatoes. Return potatoes back into the same pot; place over medium low heat and add warm milk with butter into the pan. Mash potatoes until silky smooth. Taste for additional salt if needed. Remove from heat and transfer to a large bowl and place in a cool place to bring to room temperature.

Meanwhile, prepare filling by caramelizing onion in a large pan with 2 tablespoons of butter over medium heat. Stir frequently preventing onions from burning. Once onions are caramelized golden brown, transfer onions to a bowl. To the same pan, melt 2 more tablespoons of butter and add mushrooms sauté until mushrooms are cooked and free from liquid. Add onions back into pan, along with tomatoes, sage, 1/2 teaspoon salt and pepper. Toss and mix all ingredients together and turn heat off.

Preheat oven to 425° F.

Once mashed potatoes have cooled, beat in 2 eggs until well mixed and a creamy mashed potato is rendered.

In an oven proof non-stick frying pan (approximately 8-9" wide and 3" deep) over low heat, melt (be careful not to brown or burn) tablespoons of clarified butter (if unavailable vegetable oil will do). Swirl melted butter to cover entire pan.
Spoon 1/2 potato mix onto bottom of the pan and spread out evenly flat and half way up the walls of pan. Pour mushroom mix on top of mash and spread evenly to cover. Spoon remaining mashed potatoes on top of mushrooms and spread to cover completely.


Place pan over medium heat and cook for 5 minutes until butter and mashed potatoes sizzle. Transfer pan to oven and bake for 30-40 minutes until a golden crust is achieved along the sides of the pan. Remove pan from the oven and using a thin sharp knife, carefully run knife along the edge of pan and potato to separate pie for easy transfer.

Using a large platter, place platter's serving side on top of the pan and VERY carefully flip over. Remember contents are extremely hot and butter might drip and cause burns. Therefore, use extreme caution!

Wait 10-15 minutes prior to cutting pie and serving.

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