The best delicious Porcini Mushroom Shepherd's Pies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Porcini Mushroom Shepherd's Pies recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Porcini Mushroom Shepherd's Pies.
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2 c Water
1 oz Dried porcini mushrooms
1 1/2 c Milk
2 lb Russet potatoes, peeled and
-cut in 1″, pieces
8 tb Ons, butter
2 1/2 c Green beans, about 8 ounces
3 Carrots, cut ino
-1/4-inch-thick slices
2 c Frozen corn kernels
1 1/2 c Chopped onions
1 lb Sliced mushrooms
3 tb Ons, all-purpose flour
4 ts S, soy sauce
1 1/2 ts S, dried thyme
Bring water and porcini to boil in small saucepan. Reduce heat to
medium-low; simmer until liquid us reduced to 3/4 cup, about 25 minutes.
Using slotted spoon, transfer porcini to cutting board. Coarsely chop
porcini. Transfer to bowl and reserve. Strain liquid into 2-cup measuring
cup, leaving any sandy residue behind. Add 3/4 cup milk to porcini liquid;
reserve.
Cook potatoes in large pot of boiling salted water until very tender, about
20 minutes. Drain. Transfer potatoes to large bowl. Add 3/4 cup milk and 5
tablespoons butter. Using electric mixer, beat until smooth. Season with
salt and pepper.
Cook beans and carrots in large pot of boiling salted water 3 minutes. Add
corn; boil until all vegetables are tender, about 3 minutes longer. Drain.
Preheat oven to 400#161#F. Butter eight 1-1/4-cup custard cups. Melt 3
tablespoons butter in large skillet over medium heat. Add onions; saute
until golden, about 8 minutes. Stir in sliced mushrooms and porcini. Cover
and cook 5 minutes. Uncover; cook until almost all liquid is absorbed,
about 6 minutes. Add flour; stir 2 minutes. Stir in soy sauce, thyme and
porcini liquid. Bring to boil, stirring. Reduce heat; simmer to thicken
sauce, about 2 minutes. Stir in vegetables. Divide among custard cups.
Spoon potatoes over; smooth tops. Bake until golden, about 15 minutes.
Nutr. Links: 0 0 0 4796 0 0 0 260 0 0 0 0 0 0
Per serving: 300 Calories; 14g Fat (39% calories from fat); 8g Protein; 41g
Carbohydrate; 37mg Cholesterol; 298mg Sodium
Yields
8 Servings
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