Who Wants To Stress Over Meals When It's This Close To The Holidays?

When you can’t be bothered to try new or complicated recipes in the lead-up to the holidays, check out this week’s recipe. It’s warm, filling, utterly delicious and most importantly, it’s easy to make!

Ingredients:

850g of assorted mushrooms

3 Tbsp of extra virgin olive oil

2 Tbsp unsalted butter

2 medium leeks

1/2 C heavy cream

1/2 tsp fresh grated nutmeg

PIe Dough- Extra flaky

Egg wash

Fresh rosemary - garnish

Fresh thyme - garnish

A note on mushrooms:

When it comes to mushrooms, you have a lot of different options that will work well with this pie. Some examples that work well are chanterelles, trumpets, creminis, oysters, or morels. You could go with any of the ones in our list as one type or pick a few of each to see how they interact. Just make sure that they're properly sourced and cleaned before eating them!

Recipe :

-Preheat your oven to 425*F, and remove your pie dough from the freezer, setting it to the side on the counter, so it begins to defrost. Ideally, you don't want it frozen, but you don't want it warm and extra soft, either.

- Take your leeks, halve them and slice them thinly. You do not want huge chunks for this. Toss them with salt and pepper, and then measure to make sure you have 2 cups, firmly packed.

- Prepare your mushrooms. Take your paring knife to trim the mushrooms into medium to large size pieces, leaving clusters of whole mushrooms whenever possible. (They're great for texture and appearance when you do this!)

-Transfer your mushrooms to a dish and toss them with olive oil, salt, and pepper to season.

- Spread your mushrooms out in one even layer on a baking sheet and pop that into the oven. Roast the mushrooms until they're tender, 25-30 minutes. They will shrink quite a bit, but don't expect them to brown much. Set the pan aside to cool when done.

- In a medium saute pan, melt the butter over medium heat. Add the leeks into the pan and cook them, turning down the heat to medium-low. Keep cooking for 8-10 minutes or until the leeks are very soft, almost a melted texture.

- Add the cream and nutmeg to the pan, bringing it to a simmer. Simmer until the cream reduces, and the mixture thickens, around 3-4 minutes. Set that aside to cool while you prep the dough.

- Set your oven rack towards the base of the oven, if possible, with a baking or pizza stone on it. Line a baking sheet with parchment paper.

-On a lightly floured surface, roll out your dough into a rectangle a bit larger than 10 x 16 inches. Use your rolling pin to wrap the dough around and transfer that to your baking sheet. Brush the dough with your egg wash, then lightly prick the dough all over with a fork. If you want, you can use a paring knife to straighten up the edges.

- Spoon your cooled leek mixture into the center of the dough and spread it into an even layer, leaving a border around all edges, 1 inch wide that's uncovered. Arrange the mushrooms on top of the leek mixture, overlapping and layering as needed, but don't stack them. You want them in a single layer to ensure that they cook evenly. Drizzle lightly with olive oil.

- Pop the pan into the oven and bake until the crust is a deep golden brown and your mushrooms are crisp 40-45 minutes. Garnish the pie with herbs as soon as you take it out of the oven. Allow it to cool for 5-10 minutes before serving.

oyster mushrooms -Marco Verch Professiona.jpg

And that is how you make Lazy Weekend Mushroom Pie! If you do give it a shot or have suggestions, let us know in the comments below or over on our Facebook page.

If you're worried about the holidays, though and would like to have a professional do a maintenance check, give us a call! We'll work with you to find a time that works for your schedule and send out one of our technicians to go over all of your appliances. We'll help you make sure that everything is running up to standard or find any problems before they become major ones. At Appliance Rescue Service, our goal is to keep your home running smoothly. Wherever you live in the Dalals Metro Area, we want to work with you. Give us a call at ((214) 599-0055) or reach out to us via our contact page to set up an appointment today.

The Perfect Treat for A Spring Day

I Don’t Care, Take Me To The Recipe!

These savory mushroom pinwheels are perfect for a picnic to enjoy the change in the seasons. Whether you’re looking at the sunset or just having friends over for a movie, this is a great treat.

Ingredients:

Filing:

12 ounces crimini or shitake mushrooms, finely chopped *see note at the bottom

2 Tbsp unsalted butter

2 shallots, finely chopped

Kosher salt

1 tsp finely chopped fresh thyme

¼ cup freshly grated Parmesan cheese

Freshly ground black pepper

Dough

2 ½ cups all-purpose flour plus more for dusting

1 Tbsp baking powder

1tsp sugar

½ tsp kosher salt

6 ounces Gruyere cheese, coarsely grated

¾ cup buttermilk, cold

6 Tbsp unsalted butter, melted and cooled

1 egg

Truffle oil for brushing

Tools: food processor, silicone spatula, frying pan, cutting board, knife, large rimmed baking sheet, parchment paper or a silicone liner, multiple bowls of different sizes, a whisk, a wooden spoon, a grater, pastry brush, a serrated knife,

Recipe:

Making the Mushroom Filling:

Toss your mushrooms into a food processor and pulse eight times for one second each. This will give you finely chopped mushrooms.

In a skillet over medium heat, melt your butter. Add the shallots to the pan and cook, stirring consistently until they begin to soften, roughly 2 minutes. Add your mushrooms and ¼ tsp salt, turn the heat up to medium-high and cook. Your mushrooms will release liquid and that will evaporate with further cooking. This takes between 9 and 12 minutes. Remove the pan from the heat, add your Parmesan and stir to combine. Taste the mix, and if needed, add salt and pepper. Grab a plate and spread the mixture into a thin layer to allow it to cool to ambient temperature.

Preheat your oven to 425*F and move a rack to the middle of the oven. Line your baking sheet with parchment paper or a silicone liner.

Making the Dough:

In a large bowl, whisk together the flour, baking powder, sugar and salt. Once those are evenly mixed, add the grated Gruyere and whisk to combine.

In a separate bowl, whisk the buttermilk and melted butter to combine. (Important Note: The butter will clump, it’s ok. Don’t freak out.) Add the buttermilk mixture to the flour. With your wooden spoon, stir the mixture until it forms a sticky dough. Its going to still have chunks at this point, that's fine.

Turn the dough out onto a floured work surface and knead until it holds together and is mostly smooth. do NOT over-knead. Seriously, if it’s holding together, you’re good.

Pick up the dough and lightly sprinkle more dough underneath if needed, as well as over the surface. Roll or pat the dough into a 12 by 18-inch rectangle and brush any excess flour off.

Take your mushroom filling and evenly spread it over the dough. It’s going to be a very thin, patchy layer. Turn the dough so that the longest side is facing you, and roll the dough into a very tight and even roll. Pinch the seam along the entire length of the roll to seal it shut.

Using your serrated knife, trim off the very ends of the roll and discard them. You want to have the roll mostly flat at the end. Cut the roll into 1 ¼ inch pieces, coming out with roughly 14 rounds. Arrange them, cut-sides up on the baking sheet. You want to have about 2 inches of space between the rounds.

Use a small bowl to mix your egg and 1Tbsp of water together then brush the top and sides of each round with the mixture. Pop the sheet into the oven and bake until golden brown. You’ll want to cook them for 9 minutes, rotate the pan, and then cook for another 9 minutes.

Allow the rounds to cool on the pan for 5 minutes and then transfer them to a wire rack to finish. If you’re using truffle oil, this is the point to brush them with a light coating. You can serve the rounds at room temperature or toast them lightly in the oven at 300*F for 8 minutes.

You can also store any leftovers in an airtight container for several days, reheating as needed. Not that we expect many to be leftover after the first serving.

*If you choose shitake mushrooms, make sure that it’s 12 oz after they’ve been stemmed. While the stems of the crimini mushrooms are perfectly fine to include in the recipe, the shitakes are not.

So, what’s your opinion on this one? Does it sound tasty enough for a weekend attempt? Or are you still a little unsure? Let us know in the comments below or over on our Facebook page. We’d love to hear from you.

And if maybe your appliances are making you make some faces, give us a call. We can't fix it if your face gets stuck like that (thanks, Mom) - but we can do something about the machines. You can get hold of us at our website, or by calling us at ((214) 599-0055).