Mushroom Pie Roy-ale

Ingredients

6 Tablespoons Butter, Divided

2 Pounds Baby Bella (cremini) Mushrooms, Sliced

¼ Cup Chopped Sweet Onion

½ Lemon, Juiced

½ Teaspoon Dried Thyme

5 Tablespoons All-Purpose Flour

1 ¼ Cups Swanson® Chicken Broth

⅓ Cup Marsala Wine Or Balsamic Vinegar

2 Tablespoons Half-And-Half

Kosher Salt And Pepper To Taste

1 (17.3 Ounce) Package Frozen Puff Pastry, Thawed

1 Egg, Beaten

Directions

Step 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.

Step 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 2 minutes.

Step 3 Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® 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.

Step 4 Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.

Step 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.

Step 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.

Step 7 Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving. Serves 7

Note: You can substitute white button mushrooms for the baby bellas, or add as many of your favorite wild mushrooms ( ½ Pound of Each 2 equal the 2 pounds). When you’re sautéing the mushrooms, go ahead, and start on your roux/sauce. This will save you some time.