It’s been a while since I made an impossibly easy mini-pie.
So today I thought I would make some mushroom pies for one of my sister’s oldest and closest friends, E, who is a vegetarian, and whom I have known since they were in JC.
I wanted to make the filling as aromatic as possible since I was using only mushrooms. So I re-hydrated some dried Chanterrelle and Porcini mushrooms in boiling water for about 15 minutes. These mushrooms were then drained, chopped and set aside. Dried mushrooms pack a punch, so a little goes a long way! If you do not have these mushrooms, you can omit them. The pies will still be good, just not as good!
I then got on with making the filling for the pies. In a heated pan, I sauteed some diced onions for about 2-3 minutes until they became soft and slightly translucent. Into this, I added minced garlic and continued to cook for 30 seconds then in went the fresh mushrooms that had been sliced. I cooked those for 3 minutes or so, and added the dried mushrooms.
It does not take long at all to cook. I seasoned the mushrooms with some salt and black pepper, then transferred them into a bowl to cool. (This makes a great base for a mushroom pasta or risotto too!)
While the mushrooms cool, I got on with the batter.
It cannot be any simpler.
In a bowl, I added the Bisquick mix, milk and eggs. I whisked them together.
Into each hole in a greased muffin pan, I added a scant tablespoonful of batter.
Then a 1/8 of a cup of mushroom filling, followed by shredded cheddar.
Finally, I topped this with another tablespoonful of batter, and some freshly ground black pepper.
These were baked for 30 minutes.
And because they freeze really well, they can be placed in air-tight containers, kept in the freezer until needed. They are really great for breakfast!
If they last that long!
- 10g dried Porcini mushrooms, rehydrated
- 10g dried Chanterrelle mushrooms, rehydrated
- 250g fresh button mushrooms, sliced
- 1/2 onion, finely diced
- 1 teaspoon garlic, minced
- 1 cup shredded cheddar
- Salt and Pepper to taste
- 1/2 cup Bisquick pancake mix
- 1/2 cup milk - this can be whole or low-fat milk
- 2 eggs
- Soak dried mushrooms in boiling water for about 15 minutes. Drain and chop. Set aside.
- Heat skillet. Cook onion in extra virgin olive oil for about 2-3 minutes, until the onions become soft and translucent. Add garlic, cook an additional 30 seconds.
- Add fresh mushrooms. Cook for about 3-4 minutes, then add dried mushrooms. Cook an additional 2-3 minutes before adding salt and pepper to taste. Transfer into a bowl and set aside to cool.
- Mix together Bisquick mix, milk and eggs. Add a scant tablespoon of the batter into each hold of a greased 12-hole muffin pan.
- Add 1/8 cup of filling, followed by cheddar. Finally top with another tablespoon of the batter, and pepper.
- Bake at 180C for 30 minutes, until the pies have turned gold brown.
- Cool completely before storing in fridge (2-3 days) or freezer (up to 3 months).
- Thaw in fridge over-night if storing in freezer before re-heating,