Mushroom pies

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (17)

500.00 g mushrooms — mixed
0.00 salt and freshly ground black pepper
0.00 butter — for frying
4.00 onion — thinly sliced
40.00 ml paprika
30.00 ml flour — cake
0.50 stock cube — chicken
10.00 ml Worcestershire sauce
5.00 ml mustard — powder
100.00 ml wine — white
10.00 ml sugar
15.00 ml vinegar — balsamic
2.00 bay leaves
150.00 ml water — boiled
250.00 ml sour cream
0.00 water
1.00 eggs — yolks only, for brushing
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Method:

Season the mushrooms with salt and pepper and fry in batches in 45 to 60 ml butter. Set aside.
Stir-fry the onions in butter until golden brown, add the paprika and season to taste with salt and pepper.
Stir in the flour, add more butter if necessary and stir-fry until the flour mixture is reddish brown.
Add the halved stock cube, Worcestershire sauce and mustard powder.
Stir in the wine, sugar and vinegar and bring to the boil.
Add the bay leaves along with the broiling water and simmer for two minutes.
Add the fried mushrooms, cover and simmer for 30 minutes.
Remove from the heat and stir in the sour cream.
Divide the mixture among four individual pie dishes (16 x 12 cm each). Brush the rim of each pie dish with water and cover the rim with a strip of pastry.
Use the rolled-out pastry to cover each pie dish, make a small hole for the steam to escape and brush with whisked egg yolk.
Bake at 200 °C for 35 to 40 minutes or until golden brown.
Serve with mashed potato and salad.



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