Best 8 Green Bean Mushroom Pie Recipes

GREEN BEAN MUSHROOM POT PIES WITH MASHED POTATOES

Steps:

• To make Mashed Potatoes: Fill a medium pot with water, bring it to a boil, and add potatoes. Cover, and cook over medium heat for about 25 minutes, until potatoes are tender but still retain their shape. Drain, and add vegan margarine and mash potatoes with a potato masher, adding just enough plant-based milk to make a creamy texture. Make sure to create a texture thin enough to smooth over the surface of the pot pies. Season as desired with salt and pepper. Set aside. (Makes about 3 ½ cups)
• While potatoes are cooking, prepare the Green Bean Mushroom Filling.
• Heat olive oil in a large sauté pan.
• Add onions, garlic, carrots, and green beans, and sauté over medium heat for 5 minutes, stirring frequently.
• Add mushrooms, tempeh, poultry seasoning, celery salt, dried mustard, black pepper, parsley flakes, and sea salt (optional). Sauté for an additional 3 minutes, stirring frequently.
• In a small bowl, mix together broth, plant-based milk, soy sauce, and flour.
• Add to sauté pan and stir well. Simmer, covered, stirring frequently, for an additional 5 minutes, until vegetables are just crisp tender. (Makes about 6 cups).
• While vegetables are simmering, preheat oven to 400 F.
• Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes (about 1 ½ cups per bowl). Top each dish with one-fourth of the mashed potatoes (about 3/4 cup each), smoothing over surface of stew. Alternatively, you may place all of the stew into one 2-quart baking dish, and top with all of the mashed potatoes.
• Place the dishes on the top rack of the oven and heat for about 15-20 minutes, until mixture is golden on top.
• Remove, garnish with chopped chives, and serve immediately.
• Makes 4 servings

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

STEFF'S SHEPHERD PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
• Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
• Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

IMPOSSIBLE GREEN BEAN PIE

Steps:

• Heat oven to 400 degrees.
• Lightly grease 10 X 1 1/2" pie plate.
• Mix beans, mushrooms, onion, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minute Let stand 5 minute before cutting. Refrigerate any remaining pie.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.