FRESH CHANTERELLE MUSHROOM RECIPES

Name: Mushroom Shepherd's Pie
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings.
Ingredients: 2 tablespoons butter; 3 tablespoons olive oil, divided; 1 pound sliced fresh button mushrooms; 1/2 pound coarsely chopped fresh oyster mushrooms; 1/2 pound coarsely chopped fresh chanterelle mushrooms; 1 large onion, thinly sliced; 3 garlic cloves, minced; 1/2 cup dry red wine or vegetable stock; 1/2 cup vegetable stock; 2 tablespoons minced fresh parsley; 2 tablespoons minced fresh thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon all-purpose flour; 1 tablespoon butter, softened; TOPPING:; 6 medium red potatoes, cubed; 1/4 cup 2% milk; 2 to 4 tablespoons butter; 1 teaspoon garlic powder; 3/4 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup shredded cheddar cheese; Optional: Additional thyme or parsley

MUSHROOM SHEPHERD'S PIE RECIPE: HOW TO MAKE IT

Mushroom Shepherd's Pie Recipe: How to Make It image

It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. —Glen Warren, Keswick, Ontario

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 24

Ingredients

2 tablespoons butter
3 tablespoons olive oil, divided
1 pound sliced fresh button mushrooms
1/2 pound coarsely chopped fresh oyster mushrooms
1/2 pound coarsely chopped fresh chanterelle mushrooms
1 large onion, thinly sliced
3 garlic cloves, minced
1/2 cup dry red wine or vegetable stock
1/2 cup vegetable stock
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon butter, softened
TOPPING:
6 medium red potatoes, cubed
1/4 cup 2% milk
2 to 4 tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheddar cheese
Optional: Additional thyme or parsley

Steps:

Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

Nutrition Facts : Calories 354 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 636mg sodium, CarbohydrateContent 30g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 11g protein.

MUSHROOM SHEPHERD'S PIE RECIPE: HOW TO MAKE IT

Mushroom Shepherd's Pie Recipe: How to Make It image

It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. —Glen Warren, Keswick, Ontario

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 24

Ingredients

2 tablespoons butter
3 tablespoons olive oil, divided
1 pound sliced fresh button mushrooms
1/2 pound coarsely chopped fresh oyster mushrooms
1/2 pound coarsely chopped fresh chanterelle mushrooms
1 large onion, thinly sliced
3 garlic cloves, minced
1/2 cup dry red wine or vegetable stock
1/2 cup vegetable stock
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon butter, softened
TOPPING:
6 medium red potatoes, cubed
1/4 cup 2% milk
2 to 4 tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheddar cheese
Optional: Additional thyme or parsley

Steps:

Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

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