Recipe by GATOULA
"My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!"
Watch video tips and tricks
1 (10 ounce) package
fresh mushrooms, sliced
shredded Swiss cheese
salt and pepper to taste
chopped fresh dill
1 (17.25 ounce) package
frozen puff pastry, thawed
Enjoyable, especially for a recipe I picked to use up what was in the house! What surprised me most was that DH liked it too. He did say that it was too rich to eat a lot and suggested turning it into tiny turnovers for an appetizer. I only made one ingredient substitution, which was to use sour cream (added off the stove with the cheese) instead of heavy cream (didn't want to go to the store). I did have an issue with the recipe instructions. Putting the onion, bacon and mushrooms in the pan all at once resulted in the bacon staying quite unappetizingly flabby and pink and streaked with fat. I had to cook the mixture WAY longer to get the bacon to render most of the fat. I'd suggest cooking the bacon a few minutes, then adding the onion, cooking again for a bit and finally adding the mushrooms and cooking until they are done. Also, puff pastry rises and gets crisp better at 375 than the 350 the recipe calls for. I'd definitely recommend trying the recipe with puff pastry. The crispy lightness is really nice.
it was OK. Didn't make the keeper list for me though.
Oh my gosh this was awesome. I didn't use the dill and I had to use sour cream because I was out of heavy cream. Also, I baked in a pie shell because that's what I had. Will definately be making this again and again.
This was the best recipe...everyone that tastes it wants the recipe. I made it a little lower fat the second and third time I made it and still got rave reviews. I omitted the bacon and used fat free half and half. An excellent recipe.
This was quite good! Like other reviewers, I used a pie crust (both top and bottom) in place of the puff pastry, and increased the filling amounts by half again to fill the pie (i.e., 15 oz of mushrooms, etc). It was quite tasty and filling. If using a pie crust, here is the baking time/temp I used: Preheat oven to 425 degrees and bake for 40-50 minutes until golden. Cover edges of pie with aluminum foil for the first 30 minutes. Thanks for the recipe!
This was pretty good but it wasn't enough food for my family for dinner! I ended up adding broccoli to the mushroom, onion and bacon mixture. Mixing that mixture with swiss cheese and four eggs and baking at 300 for about an hour. I omitted the pastry but I bet that would have been good too. This receipe as is would probably make a great brunch or party dish! It just isn't large enough for a family dinner.
The combination of the ingredients is fantastic! Thank you very much for the idea of how to put all my favourite things together! Next time I might try frying onion in butter first, adding 2-3 cloves of garlic and sour cream instead of cream like my Russian grandmother does. My boyfriend said the pie was immense and then ate it all, so I don’t even know if it’s better cold or not, must be equally good though
Absolutly wonderful! I used Monteray Jack cheese instead of swiss. I also added some white wine and a little minced jalepeno pepper for some bite. Great! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 291
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make a meat-free shepherd's pie.
See how to make a simple pot pie with beef and all the veggies.
See how to make an amazing shepherd’s pie with a special Irish twist.