Things You'll Need:
- 1 1/2 lbs Button Mushrooms
- 1/2 c. Port Wine (good quality, sweet aftertaste)
- 1 lb pie crust (home made or store bought)
- Salt
- 2 oz. Cheddar Cheese
- 2/8 Black Pepper, freshly ground
- 1/4 tsp Dry Mustard Powder
- 1 Egg, beaten
-
Step 1
Rinse well and marinate your button Mushrooms. Place the rinsed mushrooms in a bowl with the port wine, 1/8 tsp Black Pepper and a very light sprinkling of salt. Toss these ingredients and let them rest at room temperature for 20 minutes. If they rest longer, toss them again. Ten minutes (10 min.) before you plan to begin the rest of the recipe, drain the mushrooms (reserving the liquid for a sauce, if you wish... The sauce, though flavorful, is not a part of this recipe).
-
Step 2
Use two thirds (2/3 lbs.) of the pie crust to line small, deep pans. I confess that I "cheat" by using more crust than noted by this recipe because I am a klutz when it comes to baking. I use muffin pans and line each one completely. Regardless, bake the crust for 7 minutes, then remove from the oven and allow to cool as you proceed with the recipe.
-
Step 3
Slice the marinated mushrooms into 1/4 inch slices. If you are in a hurry, chopping the mushrooms will not harm the flavor, so do what is best for you. In a bowl, combine the mushrooms, cheese and other seasonings. If there is extra juice in the bottom of the bowl, drain the mixture again before you fill the pasties (experienced chefs may be able to skip this step, but my pasties always seem to turn out mushy if I don't do it).
-
Step 4
Fill the baked pie crust cups (still in the muffin pan) with the mushroom mixture. Roll out the remaining dough and use it to make lids for the pastries. Make a small cross cut in the center of each lid to allow steam to escape. Glaze each lid with the beaten egg (making sure to seal the lid to the pre-baked pastry).
-
Step 5
Bake the pastries for 15 to 18 minutes, then tip them out on a cooling rack. Serve while still warm.
