Elegant Mushroom Pie

Ingredients

• butter (6 tablespoons)
• baby bella mushrooms (1.5 pounds)
• sweet onion (0.25 cup)
• lemon (0.5 )
• dried thyme (0.5 teaspoon)
• all-purpose flour (5 tablespoons)
• Swanson Chicken Broth (1.25 cups)
• Marsala wine (0.33 cup)
• half-and-half (2 tablespoons)
• salt (0 )
• pepper (0 )
• frozen puff pastry (1 (17.3 ounce) package)
• egg (1 )

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
2. Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer for 2 minutes.
3. Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the chicken broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
4. Transfer the mushroom mixture to the sauce, stirring well.
5. Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
6. Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
7. Bake in the preheated oven until golden brown and the mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 496
• fat: 33 g
• sats: 12 g
• carbs: 37 g
• fibre: 3 g
• protein: 10 g
• salt: 0 g