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Artichoke and Mushroom Pie


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  • 1/2 c. grated Parm. cheese
  • (1) 17 1/2 ox. pkg frozen puff pastry sheets, defrosted
  • 2 T. butter
  • 1 # white mushrooms, sliced 1/2" thick
  • 2 T. lemon juice
  • 1 1/2 tsp. salt
  • 1/2 tsp pepper
  • 2 T. flour
  • 1 c. heavy cream
  • (2) 14 oz. cans artichoke hearts, drained and cut in half
  • 1/2 c. grated Swiss cheese



Step 1

Oven 400 degrees

Sprinkle 1/2 parm. cheese on a board and roll 1 sheet puff pastry into a 12/10" rectangle, using the cheese as you would flour. Place the sheet of puff pastry on 15x10" jelly roll pan lined with parchment or alum. foil. Roll out other piece of puff pastry in same manner. Ref. both while making the filling.

In a saute pan, melt butter, add mushrooms and cook till liquid in pan begins to evaporate, about 4-6 min. Sprinkle lemon juice over the muushrooms and season with salt and pepper. Sprinkle flour over the mushrooms and stir till flour begins to cook. Gradually add the cream, about 3 min., whisking till mixture is smooth and thick. Add arthichoke hearts, (you can refg. at this point).

Spread filling over chilled bottom crust and top with Swiss cheese. Cover with top crust and slash a few vent holes in top.

Crimp edge with fork and bake 20-25 min. till golden and puffed.

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