There’s nothing tastier than a side sauteed mushrooms, but often I wish that mushrooms could be the focus of my dinner versus a little snippet. This recipe is incorporates sauteed mushrooms and potatoes for a heartier dish that is great for lunch or dinner. I also added soy hamburger to boost the protein content.
For two pies, you will need:
- 1 1/2 pounds of crimini mushrooms
- 1 package of soy hamburger
- 1/2 white onion
- 4 potatoes – 3 peeled and cubed and 1 peeled and thinly sliced (see pictures)
- 2 tablespoons red wine
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fresh finely chopped rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup finely shredded sharp cheddar
- 2 tablespoons olive oil
- 1 thinly sliced zucchini
- 2 prepared pie shells
In a large pot, bring salted water to a boil and par-boil the cubed potatoes for 4-5 minutes. They should not be cooked all the way through. Drain and put to the side.
In a large sauce pan, saute’ the mushrooms, onions and soy hamburger meat (you can use real hamburger if you’d like). One the mushrooms and onions start to cook down, add the red wine, pepper, red pepper flakes, rosemary and salt. Cook for about 5-7 minutes until well sauteed and simmering.
Mix in your cubed potatoes. Let cool for about 5 minutes and then split up the filling mixture into two pie shells.
Now take your sliced potatoes and sliced zucchini and mix with a little olive oil, salt and pepper in a bowl. Make sure each slice is coated.
Put the the top of your pies like this, or get creative and make your own pattern!
Sprinkle the finely grated cheddar on top of your pies.
Bake for 45 minutes at 375 degrees until the tops are golden brown. I find that cooking in a regular oven is great for the first 35 minutes and then finishing off on the convection setting will help golden up the top.
Enjoy!
