In honor of the fourth day of Christmas I made Mushroom Appetizer pies. I couldn't find a recipe I really liked, so I combined ideas from a recipe for Mushroom Turnovers on allrecipes.com with a copycat "Mushroom Pies from Trader Joes" recipe to create my own. The result: delicious!
Chop one onion and 8 oz of mushrooms. I used mini portobellos.
Saute the onion until soft and tender in 3 Tbls of butter. Add the chopped mushrooms and cook, stirring, until tender.
Stir in 1/2 tsp salt, 1/8-1/4 tsp Thyme (depending on how much you like Thyme, I used 1/4), and 1/3 c sour cream (I think it'd work well to use more if you prefer it creamier).
Cook until thickened and remove from heat.
Brush the tops of the pies with some of the egg/milk mixture so it bakes to a lovely golden. Bake in a preheated 400 degree F oven for 10-15 minutes or until golden brown.
I served the mushroom appetizer pies with potato cheese soup.
Potato Cheese Soup by Connie
2 stalks celery, sliced
2 carrots, chopped
1 med onion, diced
chicken broth, enough to cover
1 cube butter
1 block cream cheese
1-2 c cheddar
salt and pepper to taste
Add vegetables to stock pot with enough chicken broth to cover. Bring to a boil and cover, cook until vegetables are soft. Mash well. Add dairy products a bit at a time, stirring until incorporated into the soup. Add salt and pepper to taste
Day Five: Cheesy Burrito Pie
Burrito Pie. It was easy to make the filling ahead of time and refrigerate it until it was time for supper. Then I assembled the layers and baked.
My son loved it