Disclosure: I received a product to facilitate this post. All opinions expressed are my own.
Holland House Cooking Wines is partnering up with COOKwithAPRIL, a YouTube cooking show to create slow cooker and holiday entertaining recipes. You can check out this event on YouTube! They have posted their November video and will be posting another one in December. Here’s their November video:
Holland House is a line of flavor-enhancing premium cooking wines that enhance sauces, marinades, slow cooker recipes, glazes and more.
I love preparing recipes with cooking wines. I think I like perusing the cooking wine section at the grocery store even more than selecting drinking wines!
Marsala cooking wine is one of my very favorites, ever since I had the pleasure of enjoying a truly great Chicken Marsala at an Italian restaurant. I use this a lot to prepare this favorite recipe at home now, since that restaurant has since closed down. (Boo!)
I will often use red cooking wines in my broth when I prepare pot roast in my slow cooker. I think it gives the gravy a little extra pop. This Thanksgiving I used Holland House Red Cooking Wine to prepare my famous Mushroom Pie dish. Ok, it’s not my famous recipe. But, I am famous in my family for making it. Everyone loves it! My mother-in-law gave me a newspaper clipping from the Pulse section of our local newspaper in 2006. She asked me to prepare it and bring it to our family Thanksgiving dinner. It’s been a mainstay and one of my most requested recipes every since.
I know, I hear ya. Mushroom? Pie? Those two words may seem like strange bedfellows at first. But, trust me, try it. It’s like those awesome caramelized mushrooms and onions you get from a great steak restaurant, cradled in a delicious pie crust. You will love it!!! (I will give you the complete recipe at the end of this post)
This recipe was submitted for publication by S. B. of Sonora, KY and the article states that it was given to her by her niece. These photos don’t even do this dish justice. This is one of those you-have-to-try-it-to-believe-it recipes.
This little section torn from the newspaper has been pulled out every Thanksgiving for nearly 10 years now and no one ever seems to get tired of it. So, here, I share it with all of you. I hope you try it and that you love it as much as my family does.
1 pound fresh mushrooms, sliced
1 large onion, sliced
1 stick margarine
1/2 teaspoon thyme
1 teaspoon dry white wine (this is where I substitute red cooking wine, and I use 2 teaspoons of it)
2 tablespoons flour
1/3 cup milk
salt and pepper, as desired
1 9-inch pie crust (I use the prepared pie crusts that are sold in rolls at the grocery store)
Saute mushrooms and onions in the butter in a large skillet until tender. Add salt, pepper, thyme and wine. Whisk flour into milk until smooth. Add to mushroom mixture, stirring constantly, until slightly thickened. Pour into casserole dish and top with pie crust. Bake at 350 degrees about 30 minutes.
Note: Once the mushrooms and onions have cooked down, you don’t have a huge amount of filling for the pie, so don’t use a large casserole dish unless you’re preparing to double the recipe. A shallow pan works well. (I just use a regular pie dish)
For anyone who hasn’t used cooking wines before, don’t be afraid. It doesn’t make your food taste all boozy and it doesn’t make you tipsy! Most recipes only use a small amount and it really does only add a deeper flavor to the final dish. You can find these anywhere you shop for groceries in the aisle with cooking and baking supplies and flavored vinegars.
Check out the COOKwithAPRIL YouTube channel and maybe give this Mushroom Pie recipe a try. If you do, let me know what you think!!!
Connect with COOKwithAPRIL: YouTube