Comments on: Mini Mushroom Pies

By: Vegetarian Recipe Round-Up « The Good Life

Vegetarian Recipe Round-Up « The Good Life — Thu, 22 Apr 2010 04:29:31 +0000

[...] with Caramelized Onions and Goat Cheese (Food 52) Mayonnaiseless Coleslaw (use real butter) Mini Mushroom Pies (Not Eating Out in New York) Muhammara: Roasted Red Pepper and Walnut Spread (PDF from [...]

By: The Mushroom Channel » Blog Archive » ROW:Mini Mushroom Pies from Not Eating Out in New York

Wed, 25 Mar 2009 21:17:38 +0000

[...] week’s mushroom recipe comes from a longtime favorite of some foodies in this group. Not Eating Out in New York specializes in highlighting recipes that are not only healthy but feature seasonal ingredients that [...]

By: Carolyn

Carolyn — Wed, 25 Mar 2009 15:10:03 +0000

These look delicious and easy to riff on for appetizers. I’ve used muffin tins to make small meat pies before, but never thought to put a top on them. Good idea!

By: KT

KT — Wed, 25 Mar 2009 11:10:52 +0000

I cook with baby portobellos (AKA crimini) all the time, since they’re about $4/pound versus $20-30 for the “fancier” mushrooms. I’ve discovered dried mushrooms lately though (chanterelles are my favorite, and porcinis are nice although very strong earthy flavor) – you can buy a few ounces for about $5 and they’re always on hand in case you can’t find a good deal on fresh ones. Just pour a little boiling water over them in a bowl, let them set for 20 minutes, and you have some nice ‘shrooms to mix in with the cheaper criminis to save $$ and add flavor!

You might have already known this, but I wanted to share just in case. I love your mushroom pies btw, they are so cute!

By: cath

cath — Tue, 24 Mar 2009 12:34:00 +0000

Oh dear! Whilst i’m very pleased to find a vegie version of our aussie pies, and the flavourings sound fab, the essence of our pies is still missing. There’s more to our pies than just the meat. The bottom of the pastry is shortcrust, the top puff. The filling definitely has to have a high kick from a good whallop of white pepper. And never, never, never, would it be served without either tomato sauce or mushy peas and gravy! To be a real traditionalist, I would also suggest that the mushies are cut up real small, and then the gravy element increased so that the filling is almost a very runny flavoured concoction. The pie needs to ooze…

Take one very hot meat pie, go to football game in winter, and enjoy.

By: Kerstin

Kerstin — Tue, 24 Mar 2009 03:48:10 +0000

I love mushrooms – what a great little appetizer!

By: Lisa

Lisa — Mon, 23 Mar 2009 21:24:17 +0000

A must try for mushroom lovers! Will be trying this. Thanks!

By: Chrysanthe

Chrysanthe — Mon, 23 Mar 2009 19:18:12 +0000

Oooh! These look tasty and pretty!

By: Yvo

Yvo — Mon, 23 Mar 2009 15:29:44 +0000

This looks really great and delicious… I’m dying to make mini pies with wonton wrappers (bc I’m lazy and I have a bunch of those) but I’m all scared. Maybe I’ll test that on these

By: Phoo-D

Phoo-D — Mon, 23 Mar 2009 14:21:56 +0000

I really love mushrooms and these look wonderful. Great idea to use muffin tins – they came out beautifully. Thanks for the recipe!