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Keep Your EYE on the Pie
Mini Mushroom Pies
Makes 12
- 2 tablespoons oil
- 16 ounces mushrooms, rough chopped
- 1 cup (4 ounces) onion, small diced
- 6 cloves garlic
- 6 sage leaves, finely chopped
- 1 teaspoon salt
- ¼ teaspoon fine ground black pepper
- 2 tablespoons corn starch
- 2 cups vegetable stock
- 2 rolls Pillsbury mini pie crusts
Preheat oven to 425 degrees F.
Preheat saucepan over moderately high heat. Add oil and toss mushrooms in oil to coat. Sauté mushrooms until golden brown. Reduce heat to moderate, add onions, and cook until translucent. Add garlic, sage, and season with salt and pepper. Sauté for an additional 2 minutes. Blend in corn starch, removing all clumps. Deglaze pan with stock, whisking to incorporate. Bring to a simmer and cook for an additional 2 minutes to thicken. Press pre-cut pie crust dough into each of the 12 muffin cups in a muffin pan. Divide the pie filling among each of the 12 cups and place pan in oven to bake for approximately 15 minutes, or until the crust begins to brown.
Serve warm.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM