Best 6 Artichoke Wild Mushroom Pie Recipes
Indulge in a culinary journey with our exquisite Artichoke and Wild Mushroom Pie, a delightful vegetarian masterpiece that tantalizes the taste buds with its symphony of flavors and textures. This savory pie features a flaky, golden-brown crust enveloping a rich and flavorful filling of tender artichoke hearts, earthy wild mushrooms, aromatic herbs, and a creamy, flavorful sauce. Alongside this delectable main course, discover a collection of complementary recipes that elevate your dining experience. Craft a refreshing and vibrant Arugula Salad with a tangy lemon-tahini dressing, a perfect accompaniment to cut through the richness of the pie. Delight in the creamy and comforting Mushroom Soup, a velvety blend of sautéed mushrooms, aromatics, and a touch of cream, perfect for a cozy meal. Expand your culinary horizons with our flavorful Roasted Vegetable Medley, a vibrant array of colorful vegetables roasted to perfection, adding a healthy and colorful side dish to your spread. These enticing recipes come together to create a memorable and satisfying meal that showcases the versatility and deliciousness of artichokes and wild mushrooms.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE PIE
Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.
Provided by Lisa Bianco
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
- Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
- Bake in preheated oven for 45 minutes, or until crust begins to brown.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g
ARTICHOKE CROSTINI WITH WILD MUSHROOMS
It's always great to impress someone special with great hors d'oeuvres. My favorite is this healthy crostini-one of my favorites-with an artichoke purée, plenty of fresh mushrooms, and a little horseradish for an extra kick. It's a delicious, savory little bite that is satisfying but won't fill you up.
Provided by Chad Sarno
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Artichoke Purée: Lightly toast pine nuts in a dry saute pan over medium-low heat until golden. If using jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients except parsley and thyme to a coarse puree, stirring as needed. Season to taste with salt and pepper, and fold in fresh herbs. Set aside.
- Sautéed Wild Mushrooms: Place a large saute pan over medium heat. Add the minced shallot, tossing until translucent, slightly golden, and beginning to stick. Add the mushrooms, and a splash of the vegetable stock to deglaze. Add another splash of vegetable stock when the first stock addition reduces and the mushrooms begin to stick, being careful not to let it burn. Stir in fresh herbs and season with salt and pepper. Saute until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.Meanwhile, slice the baguette on the bias into slices. Lightly grease a hot griddle pan and grill lightly on both sides.
- To assemble, lay out crostini and on each place about 1 to 2 tablespoons of the artichoke puree. Top with sauteed mushrooms and finish with fresh horseradish root, shaved fine using a microplane zester, and drizzle with truffle oil if desired.
ARTICHOKE & WILD MUSHROOM PIE
Make and share this Artichoke & Wild Mushroom Pie recipe from Food.com.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
- On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
- Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
- Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.
Nutrition Facts : Calories 560.8, Fat 37.7, SaturatedFat 10.2, Cholesterol 44, Sodium 620.1, Carbohydrate 48.3, Fiber 6.7, Sugar 3.5, Protein 9.8
ARTICHOKE, CHEESE & MUSHROOM PIE
Categories Cheese Vegetable Appetizer Bake Vegetarian
Yield Makes 32 bite size appetizers or 8 pie wedges
Number Of Ingredients 14
Steps:
- Thaw puff pastry sheets. Cook garlic in oil. Stir in artichokes & mushrooms (and onions, if desired). Spoon into pastry shell. Combine eggs, three cheeses, olives and pepper and chopped parsley. Pour over veggies. Sprinkle Romano cheese over top. Place second layer of pastry on top (no need to seal edges). Bake on sheet for 40-50 minutes until golden brown. Cut into pie wedges or bite-size appetizers. Enjoy.
ARTICHOKE AND MUSHROOM PIE RECIPE
Provided by á-4460
Number Of Ingredients 11
Steps:
- Oven 400 degrees Sprinkle 1/2 parm. cheese on a board and roll 1 sheet puff pastry into a 12/10" rectangle, using the cheese as you would flour. Place the sheet of puff pastry on 15x10" jelly roll pan lined with parchment or alum. foil. Roll out other piece of puff pastry in same manner. Ref. both while making the filling. In a saute pan, melt butter, add mushrooms and cook till liquid in pan begins to evaporate, about 4-6 min. Sprinkle lemon juice over the muushrooms and season with salt and pepper. Sprinkle flour over the mushrooms and stir till flour begins to cook. Gradually add the cream, about 3 min., whisking till mixture is smooth and thick. Add arthichoke hearts, (you can refg. at this point). Spread filling over chilled bottom crust and top with Swiss cheese. Cover with top crust and slash a few vent holes in top. Crimp edge with fork and bake 20-25 min. till golden and puffed.
ARTICHOKE MUSHROOM PIE
This is a dish I used to make a lot as a newly wed (the first time!) I have served it as an appetizer or side dish and once as a main dish. It's a nice addition to a brunch as well.
Provided by Hey Jude
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Remove pie shells from freezer; turn 1 shell out of foil pan onto waxed paper and let thaw for 10 minutes; press gently to flatten.
- In a medium skillet, cook garlic in hot oil, stir in artichokes and mushrooms; spoon mixture into bottom of the pie shell still in the pan.
- In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
- Place flattened shell on top, turn under and crimp edges; cut slits in the top.
- Bake at 350° for 40-50 minutes; let cool 5 minutes before cutting into wedges.
Nutrition Facts : Calories 516.8, Fat 34.1, SaturatedFat 13, Cholesterol 195.3, Sodium 882.7, Carbohydrate 30.6, Fiber 4.4, Sugar 3.4, Protein 23.2
Tips:
- To prepare the artichoke hearts, cut off the tough outer leaves and the spiky choke. Then, slice the artichoke hearts into quarters.
- To make the wild mushroom filling, heat some olive oil in a skillet and sauté the mushrooms, onion, and garlic until the mushrooms are tender. Then, stir in the white wine, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
- To assemble the pie, spoon the mushroom filling into a pie crust. Top with the artichoke hearts and a second pie crust. Crimp the edges of the pie crust to seal it. Then, brush the top of the pie crust with an egg wash and bake at 425 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve the artichoke wild mushroom pie warm with a side salad or soup.
Conclusion:
This artichoke wild mushroom pie is a delicious and hearty dish that is perfect for a special occasion. The combination of artichoke hearts, wild mushrooms, and creamy sauce is sure to please everyone at the table. With its flaky crust and flavorful filling, this pie is sure to be a hit. So, next time you're looking for a special dish to serve, give this artichoke wild mushroom pie a try. You won't be disappointed!
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