Tag: vegetarian

Mushroom Pie

This is the recipe I used for the Mushroom Pie at Pie Night yesterday. I’ve made it once before, in about 2006 or 2007. In the original mushroom pie recipe on AllRecipes.com, the mushroom mixture is the stuffing for a puff pastry. The exact same stuff made great filling for a traditional pie.

  • 1 tablespoon olive oil
  • 10 ounces sliced crimini mushrooms (I bought pre-sliced)
  • 1 large onion
  • 6 slices fakin’ bacon (or 4 of real bacon if not being fed to vegetarians)
  • ¾ cup heavy cream
  • about 4 ounces Swiss cheese
  • about 1 teaspoon fresh dill
  • 2 crusts for double-crust pie
  1. Preheat the oven to 350°
  2. Shred the cheese
  3. Peel and chop the onion
  4. Chop the fakin’ bacon into about half inch pieces
  5. In a large skillet heat the olive oil over medium high heat
  6. Add the mushrooms, onion, and bacon
  7. Cook and stir for about 5 minutes until vegetables are tender
  8. Reduce heat to medium
  9. Add the cream and dill
  10. Cook and stir for about 10 minutes
  11. Remove from heat
  12. Stir in the cheese
  13. Pour mushroom mixture into a pie crust
  14. Cover with top pie crust and flute the edge to seal
  15. Score the crust so steam can vent
  16. Bake for about 40 minutes, or until crust is done

Acelmo’s Spanish Rice

In my quest to find more rice recipes (cause I have a giant bag of rice and it’s cheap), I tried this recipe for Spanish rice from Greg Atkinson’s West Coast Cooking. Really easy, fresh ingredients, pretty tasty.

  • 2 cups long grain white rice
  • 1 medium onion
  • 2 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • 2 large tomatoes
  • 2 teaspoons sea salt
  • 1 bay leaf
  1. Rinse the rice several times in cold water
  2. Let rice drain in strainer
  3. Chop the onion
  4. Cut the tomato up
  5. Put tomato, onion, garlic and oregano in a blender
  6. Puree
  7. Remove mixture from blender when the blade just spins through the tomato chunks
  8. Put mixture in food processor and/or chop stuff by hand until the chunks are much smaller
  9. Put mixture back into blender
  10. Puree vegetables until they are liquefied
  11. Add water to make 4 cups total liquid
  12. Pour vegetable liquid into 3 quart saucepan
  13. Add salt and bay leaf
  14. Bring liquid to boil
  15. Add rice to saucepan
  16. Reduce heat to low and cover
  17. Simmer 20 to 30 minutes until liquid is absorbed
  18. Remove lid, stir, and let stand