Shallots

This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023. Notes This recipe requries one pie shell (half a recipe) of Pâte Brisée. Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake. While this recipe calls for oat milk, any milk can be used. Yield One - 9 inch (23 cm) pie Ingredients 770 grams trimmed and cleaned oyster and other mixed mushrooms 1 large purple onion 2 to 3 small/medium shallots 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced 3 to 4 Rosemary sprigs 3 to 4 Thyme sprigs 2 large eggs 80 ml (1/3 cup) oat or other milk 145 grams (5 oz) finely grated parmesan cheese 1 pie shell from Pâte Brisée Preparation Mushrooms In a large, heavy skillet, add: ...

This is a recipe that I made up. Equipment 14-inch cast-iron skillet Ingredients Olive oil, as needed 16 ounces white mushrooms, trimmed and quartered 2 medium onions 2 shallots ¼ cup capers, rinsed 2 red bell peppers Juice of one lemon 3 chicken breasts; sliced into cutlets 16 ounces fresh spinach leaves; washed 1 ¼ cups chicken broth 3/4 cup white wine All-purpose flour (to dredge chicken) Preparation Prep Chicken Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Pat cutlets dry with paper towels. Season with salt and pepper. Lightly dredge in flour. Set aside. Cook Vegetables Heat olive oil in 14-inch cast-iron skillet over medium-high heat until just smoking. Add mushrooms- cook until soft. Add onions and shallots- cook until soft. Add bell pepper ¼ teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened, about 8 minutes. Set aside. Cook Chicken Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. Finish Discard any oil remaining in skillet. De-glaze skillet with additional wine and/or broth. Add spinach; cook until wilted. Lay chicken atop spinach. Pour vegetables over chicken. Simmer until ready to serve. Serve.