Baby Shrimp and Mushroom Cream Pies
Baby Shrimp and Mushroom Cream Pies

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, baby shrimp and mushroom cream pies. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Baby Shrimp and Mushroom Cream Pies is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Baby Shrimp and Mushroom Cream Pies is something which I have loved my whole life. They are fine and they look wonderful.

Cooked shrimp and sliced fresh mushrooms are bathed in sauteed garlic, cream cheese, fresh parsley and a dash of basil. I followed the recipe pretty closely except I added a full pound of shrimp. For the mushrooms I used baby portabellas and they were terrific in this dish.

To get started with this particular recipe, we have to prepare a few ingredients. You can have baby shrimp and mushroom cream pies using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Baby Shrimp and Mushroom Cream Pies:
  1. Make ready 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead)
  2. Make ready 1/2 bag Shimeji mushrooms
  3. Prepare 1/2 Onion
  4. Make ready 10 grams Butter
  5. Take 1 Salt and pepper
  6. Get 1/2 tsp Soup stock granules
  7. Take 1 tbsp Cake flour
  8. Make ready 150 ml Milk
  9. Take 3 tbsp Heavy cream
  10. Get 1 bag Frozen puff pastry
  11. Take 1 dash Grated cheese
  12. Take 1 dash Parsley

The Cream of Mushroom Soup Ramshackle Pantry. Baked Pork Chops with Cream of Mushroom Soup Southern Food and Fun. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs.

Instructions to make Baby Shrimp and Mushroom Cream Pies:
  1. Defrost the frozen puff pastry at room temperature. Prepare a large and small cup. Cut 12 pieces out of the puff pastry (3 per sheet) using the large cup.
  2. Cut small circles out of the middles of 6 of the large circles from Step 1. Moisten the edges of the uncut circles, and place the cut circles on top.
  3. Put the pies on a baking sheet lined with parchment paper, and brush the rims with beaten egg. Bake at 200 °C for 15-20 minutes. Transfer the pies to a rack to cool.
  4. Slice the onion. Cut the root ends off the shimeji mushrooms and shred apart, then cut into half. Let the shrimp defrost naturally.
  5. Put flour in a bowl, and add milk in 3 batches, mixing well between additions, so that no lumps form. Add cream.
  6. Heat butter in a frying pan and sauté the onion and shimeji mushrooms. Season with salt and pepper and the soup stock granules, then add the milk-cream mixture from Step 5. When it has thickened, add the shrimp.
  7. Fill the cooled pies from from Step 3 with plenty of the sauce. Top with grated cheese and parsley and they're done.

At this point, I generally feel like something has gone terribly wrong. Stir in the parsley and cream. Remove from the heat and allow to cool. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.

So that’s going to wrap this up with this exceptional food baby shrimp and mushroom cream pies recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!