Yes, there was some left over from a spanokopita and I was doing that thing of going through the fridge trying to concoct a dish that uses up the bits and bobs I found. It worked out well, but I think was a bit more dense than the quiche-like consistency of the original recipe.
Mushrooms were cooked with garlic and thyme, then I added feta, eggs, and some cream. I used fill pastry because it’s light and crunchy. And the whole dish was made with odds and ends I had in the refrigerator 😀
😀 I think it’s a very adaptable dish and quantities don’t seem to matter too much, as long as the pastry case holds however much mushroom filling you make. I was going to use muffin cases, but (photographer’s vanity) the little red dish made for a better shot 😀
Yum yum! Never had mushroom pie but know I would love this one! Just had some mushrooms myself last weekend together with spatzle which are a special kind of German pasta an meatballs. It was yummy but nowhere near of being camera ready. 😂 xxxxxx
🙂 It was the first time I’d made pie with just mushrooms. Next time I’ll try and get a mixture of different kinds, not just the white button ones. 🙂 xxxxx
I’ve read about spatzle but never tried it. Did you make it from scratch?
That makes sense. When I looked at how they are made, it did sound quite fiddly and time-consuming. I have never got the hang of making pasta. T is very good at it, but hardly ever makes it. xx
Zimmerbitch 
Yummy!! I am hungry and want some too haha!
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It is raining in Sydney. And they are perfect comfort food for rainy weather! Looks yum 😋
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We finally had a rain-free day yesterday, but I’m not hopeful for today. 😀
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Send some our way! We need it here!
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i’ve never had a mushroom pie, but i know i would love it!
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It’s the first time I’ve made one, and it was really good. 😀
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Perfect and is that filo pastry I see?
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Yes, there was some left over from a spanokopita and I was doing that thing of going through the fridge trying to concoct a dish that uses up the bits and bobs I found. It worked out well, but I think was a bit more dense than the quiche-like consistency of the original recipe.
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I haven’t had breakfast yet, so this was even more diabolically tempting than usual. 🙂
janet
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Hehe. Sorry Janet 😉
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For me looking at the photo it is a visual feast, Su.
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Thanks Peter 🙏
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What’s all in that mushroom pie?
Leslie
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Mushrooms were cooked with garlic and thyme, then I added feta, eggs, and some cream. I used fill pastry because it’s light and crunchy. And the whole dish was made with odds and ends I had in the refrigerator 😀
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That sounds really good Su. It’s a good way to use up left overs.
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I think I have all these ingredients available. I might give this a try.
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😀 I think it’s a very adaptable dish and quantities don’t seem to matter too much, as long as the pastry case holds however much mushroom filling you make. I was going to use muffin cases, but (photographer’s vanity) the little red dish made for a better shot 😀
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😀
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Simple and to the point! Well done Su
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Thanks Tina 🙏
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It’s raining in New York. Can you send me some of that delicious pie? Thanks!
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Hehe. I’m not sure delicious would describe it on arrival 😀
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Yum yum! Never had mushroom pie but know I would love this one! Just had some mushrooms myself last weekend together with spatzle which are a special kind of German pasta an meatballs. It was yummy but nowhere near of being camera ready. 😂 xxxxxx
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🙂 It was the first time I’d made pie with just mushrooms. Next time I’ll try and get a mixture of different kinds, not just the white button ones. 🙂 xxxxx
I’ve read about spatzle but never tried it. Did you make it from scratch?
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Different kinds of if mushrooms sound good!
And I didn’t make the spatzle myself, they can be bought dried like spaghetti. 😉
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That makes sense. When I looked at how they are made, it did sound quite fiddly and time-consuming. I have never got the hang of making pasta. T is very good at it, but hardly ever makes it. xx
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