Created by jclawson
, Monday, 06 December 2010
Serve this as a vegetarian main dish or as a side dish that combines vegetables and a starch.
1 sheet puff pastry, thawed
24 ounces fresh mushrooms, cleaned and sliced
1 large or two medium onions, sliced
2 tablespoons olive oil
2 tablespoons dried parsley flakes
1/2-teaspoon dried Italian seasonings
½-teaspoon sweet paprika
1/4-teaspoon white pepper
1 cup sour cream, regular or fat-free
Set out the pastry, allow it to come to room temperature, and preheat the oven to 425 degrees. You'll need a rectangular pan the size of the crust, or you will have to trim the crust to your pan size. (Leftover pieces of crust can be baked and served, topped with jam, as cookies.) Sauté the mushrooms and onion in the olive oil in a big skillet until tender. Add the flour, then gradually add the water, and stir constantly over medium heat until the mixture thickens. Turn off the stove. Stir in the remaining ingredients and turn the mixture into the baking pan. Cover with the pastry crust, cutting slits in the top to allow steam to escape and to create a pretty pattern. Bake for approximately 15 to 20 minutes or until the crust is golden brown. Serve with a spoon, making sure everyone gets a good balance of filling and crust.