Free Recipe Porcini Mushroom Shepherd s Pies

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Porcini Mushroom Shepherd s Pies Recipe

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

Porcini Mushroom Shepherd s Pies Preparation

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 Recipe by: Bon Appetit/January 1997 Posted to FOODWINE Digest 02 Feb 97 by McNamara, Kelly <kmcnamara@LIGGETT.COM> on Feb 3, 1997.

Cooking Temperature:

Recipe Serves: 8

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