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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a recipe that we just served for a teacher's luncheon. It went over really well - a delicious dish. The cook, Michele, took this from one of Paula Deen's recipes. I prefer fresh mushrooms over canned, but I'm printing the recipe as written. Prep time reflects chilling time for pie crust. Ingredients:
1/2 cup butter, softened,plus |
more butter, for greasing pan |
1 (3 ounce) package cream cheese, softened |
1 cup all-purpose flour |
8 tablespoons butter (1 stick) |
3/4 cup all-purpose flour |
1 1/2 cups half-and-half or 1 1/2 cups cream |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (13 1/4 ounce) can sliced mushrooms, drained |
1/2 cup grated parmesan cheese |
1 egg, beaten |
1 lb cooked shrimp, peeled,deveined,and coarsely diced |
garlic powder |
buttered bread crumb, for topping |
6 parsley sprigs, for garnish |
Directions:
1. For Crust: Preheat oven to 325 degrees F.
2. In a mixing bowl, blend butter and cream cheese until well combined.
3. Cut in the flour with a fork.
4. Divide dough into 6 balls.
5. Chill in the refrigerator for 1 hour.
6. Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
7. Pat each of the chilled dough balls into each muffin cup.
8. Bake for approximately 8 minutes, or until golden brown.
9. For Filling: Preheat oven to 350 degrees F.
10. In a saucepan over medium heat, melt butter and stir in flour.
11. Slowly blend in half-and-half, stirring constantly.
12. The sauce should be thick; do not brown the sauce.
13. Add mushroom soup, sliced mushrooms, Parmesan, and egg.
14. Stir to combine.
15. Fold in shrimp.
16. Add garlic powder, to taste.
17. Pour mixture into pie crusts.
18. Top with buttered bread crumbs.
19. Bake for 15 to 20 minutes, or until brown and bubbly.
20. Let pies cool for 10 minutes before removing from muffin tin.
21. Garnish each with sprig of parsley.
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