Best 8 Elegant Mushroom Squash Pie Recipes

MUSHROOM, SHALLOT & SQUASH PIE

Steps:

• Soak the dried mushrooms in 250ml boiling water. Meanwhile, soften the shallots in the olive oil and a third of the butter for 10 mins. Add the squash and cook for a further 10 mins until softening, then add the garlic and herbs and cook for 2 mins more. Set aside.
• In another pan, fry the fresh mushrooms in another third of butter until softened. Strain the porcini, reserving the soaking liquid, then roughly chop and add to the cooked mushrooms. Fry for 2 mins, then remove from the pan and set aside.
• Melt the remaining butter in the same pan, stir in the flour for 2 mins, then gradually stir in the stock and mushroom soaking liquid. Bring to the boil, stirring, and cook for 2-3 mins until thickened. Combine the sauce with all the veg, then transfer the mixture to a 2-litre rectangular pie dish and cool.
• Roll out the pastry on a floured surface until big enough to cover the pie dish. Cover the pie, trimming the excess pastry, then wrap well in cling film. Will freeze for up to 2 months.
• To cook, defrost the pie thoroughly in the fridge overnight if frozen. Heat oven to 200C/180C fan/gas 6, glaze the pastry with a little egg and bake for 30-40 mins or until golden and hot through.

GRANDMA WILLIAMS'S SQUASH PIE

Steps:

• Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
• Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
• Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

ELEGANT MUSHROOM PIE RECIPE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
• Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
• Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
• Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
• Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
• Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
• Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
• Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.

MUSHROOM POTPIE

Steps:

• Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
• Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
• Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
• Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
• On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
• Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

HUBBARD SQUASH PIE

Steps:

• Cut squash into pieces that will fit on a foil-lined tray in your oven. Place the squash pieces on the foil, flesh side up, and rub the flesh with a mixture of the 3 tablespoons butter, 2 tablespoons brown sugar, and orange juice. Turn the squash over, flesh side DOWN, and bake at 400 degrees for 45 minutes until skin is blistered and flesh is tender. When cooled, the flesh is easily scraped from the skin. Whirl the squash in a food processor to make 2 cups of puree.
• Lower oven temperature to 375°F, and also lower the oven rack to its lowest position. Line a 9 inch pie pan/dish with the unbaked crust and crimp the edges.
• To make the custard: Combine the squash puree with the remaining ingredients (except for the pie crusts!) and whisk until smooth.
• Pour the custard into the pie shell.
• Bake until the custard is "puffed up" but still shows a wet spot in the center, about 55 minutes. Cool.
• Decorate the outside edge with pecan halves. If you have any leftover pie pastry after lining the pie dish, roll it out about 3/8" thick and use a cookie cutter to cut shapes. I bake these at the end of the pie's baking time (last 5 minutes?) to decorate the center of the pie with as soon as it leaves the oven.
• Serve with fresh whipped cream.

SQUASH PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
• Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.