Before I proceed with this new post, I would like to say a little bit more about the elephant beans, because I saw some of you weren't familiar with these. To my surprise when I checked wikipedia, I found out that these large beans are cultivated in the Norhtern part of Greece and nowhere else. I don't know how accurate this is, but truth is that, I have never seen them while being in the States. Anyway, if you cannot find them you can substitute with the regular white beans.
Now, that past summer was a very difficult period for us. Although I haven’t mentioned anything in my blog, my father-in-law was found in the middle of a terrible hardship. He had a very serious surgery and due to complications he stayed for three months at the hospital. We nearly lost him this summer. It was a very hard period for all of us and especially for my husband. He spent all summer going to hospital everyday and trying to be there for his parents. Thank God now he overcame all this and he is at home recovering. This pie was his favorite and every time he and my mother-in-low were visiting I used to make it for him.
I have done this recipe many times in the past and I know it is a success. It is very easy and is made in no time.
Mushroom Pie
Ingredients
Two puff pastry leaves (you can do it with phylo leaf as well)
500 gr. mushrooms, sliced I used crimini
1 leak, sliced
1 onion, sliced
300 gr. regato
50 gr. parmigiano reggiano
¼ cup Marsala wine, any other wine I guess will be fine
½ cup evaporated milk
1/3 cup cracked wheat
A bunch of parsley
½ tsp salt
2 tbsp olive oil
One egg
Instructions
In a skillet pour the olive oil and sauté the leak, onion, mushrooms until softened. Add the Marsala wine and sauté until it decreases to half. Lower heat and add the milk, salt, parsley and cheese. Remove from heat and add the cracked wheat.
Take a pan, oil it and place one puff pastry leaf. Pour the mushrooms’ mixture and cover with the other puff pastry leaf.
Beat the egg and brush the pastry leaf on top so as to become shiny. Bake in a preheated oven at 175° C for 30 to 45 minutes or until golden brown.
Now as I promised this is the third giveaway. It consists of Hilopites(Greek pasta), Greek Eggplant Chutney with Pine nuts, Greek Saffron, Mastic and Organic Greek Mountain Tea (for details about these click
here).
As always all you have to do is to leave a message in this post and become my follower by pressing the follow button on the right. If you are already a follower, just leave a comment. The giveaway ends up on Wednesday midnight local time which is GMT + 2. One entry per person and the winner will be announced on Thursday. Thank you all again and have a beautiful week.
Labels: appetizer, Pies, Quick Meal
