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Mushroom And Root Vegetable Potpie

Mushroom And Root Vegetable Potpie is a home-style recipe made with Dried Morel Mushrooms, Vegetable Or Fat Skimmed Chicken Broth, Fresh Mushrooms, Butter Or Margarine, Chopped Shallots, and Dried Thyme. Serves 6.

Ingredienti

• 0.5 oz Dried Morel Mushrooms
• 2.0 cup Vegetable Or Fat Skimmed Chicken Broth
• 1.0 lb Fresh Mushrooms
• 1.0 tbsp Butter Or Margarine

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Preparazione (anteprima)

1. 1

   Gruy�re pastry. On a lightly floured board, roll 6 thawed frozen puff pastry patty shells (10-oz. package) into 4-inch-wide rounds. Sprinkle each round with 2 tablespoons shredded gruy�re or Swiss cheese (3/4 cup total); sprinkle lightly with cayenne. With rolling pin, gently press cheese into pastry. Place rounds slightly apart on a 12- by 17-inch baking sheet. Bake in a 400� oven until browned, 8 to 10 minutes.

2. 2

   NOTES: As soon as you stir cream mixture into vegetables, put pastries in the oven to bake.