Entry tags:
Where is this made? The Mush room.
This week's Resolution Recipe: Mushroom-Salmon Pie.
This came from a Seattle cookbook that a friend gave me as a thank you for helping cook her wedding reception. I don't use it very often and wanted to change that.
1 cup grated Gruyère cheese
9" single pie crust (I used house-made, with butter and lard)
1 Tbsp unsalted butter
3/4 lb salmon fillet, skin and bones removed, cut into 1" strips
1 cup sliced mushrooms
3 eggses
1 1/2 cups 1/2 and 1/2
pinches oregano, thyme, salt, and pepper
Heat oven to 350°. Blind-bake crust for 10 minutes with parchment and weights, then 5-10 uncovered. Spread cheese evenly over the bottom of the crust. Melt butter in a large skillet. Add salmon and mushrooms and cook 3 minutes, turning salmon strips once. Remove from heat, cut salmon into 1" cubes, and arrange salmon and mushrooms evenly over pie shell.
Beat eggses with half-and-half and spices/herbs, and pour over the salmon. Bake 45-50 minutes until the center is set and the top is golden. Remove pie and let rest 5 minutes. Serve warm.
What worked: This was tasty, as expected with few and decent quality ingredients.
What didn't: The cheese is presumably to help prevent a soggy bottom. It didn't, even with pre-baking. The half-and-half was too much for the pie shell; 1 cup seems a better quantity.
Will I make it again? Probably. It's a good alternative to Quiche Lorraine. Though I will probably add chopped green onions into it.
This came from a Seattle cookbook that a friend gave me as a thank you for helping cook her wedding reception. I don't use it very often and wanted to change that.
1 cup grated Gruyère cheese
9" single pie crust (I used house-made, with butter and lard)
1 Tbsp unsalted butter
3/4 lb salmon fillet, skin and bones removed, cut into 1" strips
1 cup sliced mushrooms
3 eggses
1 1/2 cups 1/2 and 1/2
pinches oregano, thyme, salt, and pepper
Heat oven to 350°. Blind-bake crust for 10 minutes with parchment and weights, then 5-10 uncovered. Spread cheese evenly over the bottom of the crust. Melt butter in a large skillet. Add salmon and mushrooms and cook 3 minutes, turning salmon strips once. Remove from heat, cut salmon into 1" cubes, and arrange salmon and mushrooms evenly over pie shell.
Beat eggses with half-and-half and spices/herbs, and pour over the salmon. Bake 45-50 minutes until the center is set and the top is golden. Remove pie and let rest 5 minutes. Serve warm.
What worked: This was tasty, as expected with few and decent quality ingredients.
What didn't: The cheese is presumably to help prevent a soggy bottom. It didn't, even with pre-baking. The half-and-half was too much for the pie shell; 1 cup seems a better quantity.
Will I make it again? Probably. It's a good alternative to Quiche Lorraine. Though I will probably add chopped green onions into it.