Wine Cap Mushroom Devonshire Pie

Wine Cap Mushroom Devonshire Pie

A few months ago I shared with you my first year of growing mushrooms indoors (click HERE to view that post).

In today's recipe post I am using a mushroom variety that I grew outside - it's called "Wine Cap".  The color is a little more rosy in person, like wine might be - hence the name.  They are probably the largest of the mushrooms that I grow and very meaty in texture.  The flavor is a little nutty but maybe a little similar to Crimini mushrooms.

See pictures below - they grow in a straw bed.

Printable Recipe

3 cups mashed potatoes (leftover mashed or even instant mashed potatoes)

1 1/2 cups chopped Wine Cap mushrooms

1/2 of a medium sized onion (peeled and chopped)

1 tablespoon fresh lemon juice
3 tablespoons butter

1/4 teaspoon salt

white pepper to taste 
1/2 cup sour cream

ground paprika for top garnish

Prepare the ingredients as listed above (chop mushrooms & onions etc) (see picture below)

Saute the onions in a frying pan.  After about 5 minutes add the mushrooms and continue sauteeing.  (see pictures below).  Once the mushrooms have reduced - see third picture below - then add the lemon juice, salt and white pepper.  Set aside until assembly.

 

Spray or butter a pie dish.  Divide the mashed potatoes in half and spread the first half in the pie dish (see first picture below).  Top with the previously sauteed onion/mushroom mixture (see second picture below).  Then, dollop the sour cream (see third picture below).  Finally, gently spread the second half of the mashed potatoes (NOTE - this can be tricky - try not to disturb the mushroom onion layer.  A spatula works for me)(see fourth picture below).

  

    

Sprinkle the top layer of mashed potatoes with paprika.  Bake in a preheated 350 degree oven for 40 to 45 minutes.

Serve immediately.  Slice and ENJOY!!!

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