Week 126:

Name: Wild Mushroom and Caramelized Onion Shepherd’s Pies
Ingredients: Potatoes; 3 lb. Yellow Finn or Yukon gold potatoes, peeled and quartered; 1⁄4 cup heavy cream; 4 Tbs. butter or ghee; 6 Tbs. grated Parmesan cheese, plus more for sprinkling; 2 Tbs. chopped chives; Filling; 5 Tbs. olive oil, divided, plus more for greasing rings; 2 medium yellow onions, halved and sliced (3 cups); 3 medium portobello mushroom caps; 11⁄2 lb. assorted wild mushrooms, chopped; 2 cloves garlic, minced (2 tsp.); 1 cup grated Asiago cheese; 2 Tbs. flat leaf parsley, thyme, oregano, and/or sage

RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, MICHELLE ITZKOWITZ

A tasty twist on a classic dish, these hearty and filling pies are gluten free and vegetarian. They can even be made vegan with a few swaps. Try it in a 9-inch deep-dish pie plate for a full pie or as follows for individual pies. Enjoy!

Wild Mushroom and Caramelized Onion Shepherd’s Pies

Ingredients

Potatoes

3 lb. Yellow Finn or Yukon gold potatoes, peeled and quartered
1⁄4 cup heavy cream
4 Tbs. butter or ghee
6 Tbs. grated Parmesan cheese, plus more for sprinkling
2 Tbs. chopped chives

Filling

5 Tbs. olive oil, divided, plus more for greasing rings
2 medium yellow onions, halved and sliced (3 cups)
3 medium portobello mushroom caps
11⁄2 lb. assorted wild mushrooms, chopped
2 cloves garlic, minced (2 tsp.)
1 cup grated Asiago cheese
2 Tbs. flat leaf parsley, thyme, oregano, and/or sage

Instructions

To make Potatoes: Put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Warm cream and butter in pot; add potatoes, and mash until smooth. Stir in Parmesan and chives, and season with salt and pepper, if desired. Cool.
To make Filling: Heat 1 Tbs. oil in skillet over medium heat. Add onions, and cook 20 minutes, or until golden.
Preheat oven to 375°F. Coat baking sheet with cooking spray. Set portobellos gill-side up on baking sheet, and drizzle with 1 Tbs. oil. Roast 25 minutes, or until tender. Cool, then slice thin.
Toss wild mushrooms with remaining 3 Tbs. oil and garlic on separate baking sheet; season with salt and pepper, if desired. Roast 20 minutes, or until tender. Cool, chop, and toss with Asiago, herbs, and onions.
Coat baking sheet and inside of 8 3-inch baking rings or 9-inch pie dish with cooking spray. Layer portobello slices on bottom of each ring. (Add any leftover portobellos to mushroom mixture.) Use half of wild mushroom mixture to create second layer. Use one-third of Potatoes to create third layer, then add remaining mushroom mixture. Top with remaining Potatoes, shaping each into dome. Sprinkle each pie with pinch of Parmesan. Bake 40 minutes, or until golden. Let cool in rings 5 minutes. Use metal spatula to transfer pies (in rings) to plates. Run paring knife around inside of rings to loosen; lift off rings.

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